As a kid, Saturday mornings meant one thing: pancakes! But not just any pancakes – tiny, silver dollar-sized mini pancakes that I could stack a mile high and drown in syrup. The joy of those little stacks is something I wanted to recreate. This recipe brings back all those fond memories, but with a few modern twists to make them even more irresistible.
Why These Mini Pancakes Are Utterly Irresistible
This mini pancake recipe is special because it’s quick, easy, and endlessly adaptable. Whether you’re looking for a fun breakfast for the kids or a delightful brunch for friends, these little guys are always a hit. Their small size makes them perfect for dipping, topping, and popping into your mouth for an irresistible bite!
What You’ll Need for These Tiny Treats
Before we dive into the fun, let’s collect all the necessary items. This recipe uses everyday items, making it easy to whip up a batch of mini pancakes whenever the craving strikes.
Dry Items:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Items:
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
Let’s Get Cooking
Now for the exciting part: bringing these pancakes to life! Follow these simple steps for light, fluffy, and perfectly golden results every time.
Step 1: Whisk the Dry Items
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed, resulting in fluffy pancakes.
Step 2: Mix the Wet Items
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract. Make sure the butter isn’t too hot, or it could cook the egg.
Step 3: Combine Wet and Dry
Pour the wet into the dry and stir until just combined. It’s okay if there are a few lumps; overmixing can lead to tough pancakes. The batter should be smooth but not watery.
Step 4: Heat and Grease the Pan
Heat a lightly oiled griddle or non-stick frying pan over medium heat. Use a pastry brush or paper towel to lightly coat the surface with melted butter or oil. The pan is ready when a drop of water sizzles and evaporates quickly.
Step 5: Cook the Mini Pancakes
Pour 1-2 tablespoons of batter onto the hot griddle for each mini pancake. Work in batches, leaving enough space between each one. Cook for about 1-2 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface.
Step 6: Serve and Enjoy
Serve immediately with your favorite toppings. Stack them high, drizzle with syrup, and enjoy! For a truly delightful experience, consider serving these mini pancakes with a homemade blueberry compote.
Serving Like a Pro
Mini pancakes are already adorable, but with a little creativity, you can take their presentation to the next level. Here are some fun and delicious serving suggestions to impress your family and friends.
Classic Stack with Syrup and Berries
A simple stack of mini pancakes drizzled with maple syrup and topped with fresh berries is a timeless classic. The sweetness of the syrup and the tartness of the berries create a delightful harmony.
Pancake Skewers
Thread mini pancakes onto skewers with pieces of fruit like strawberries, bananas, and blueberries for a fun and interactive treat. Serve with a side of chocolate sauce or yogurt for dipping.
Mini Pancake Parfaits
Layer mini pancakes in a glass with yogurt, granola, and fruit for a delicious and healthy parfait. This is a great way to use up leftover pancakes and create a visually appealing breakfast or dessert.
Savory Mini Pancake Bites
Top mini pancakes with savory items like cream cheese, smoked salmon, and dill for a sophisticated appetizer. These savory bites are perfect for brunch or a cocktail party.
Fun and Delicious Variations
One of the best things about mini pancakes is how adaptable they are. Feel free to customize this recipe to suit your taste and dietary needs. Here are a few exciting twists to try.
Chocolate Chip Mini Pancakes
Add 1/2 cup of chocolate chips to the batter for a chocolatey treat. These are especially popular with kids (and adults who are kids at heart!).
Blueberry Mini Pancakes
Fold 1/2 cup of fresh or frozen blueberries into the batter for a burst of fruity flavor. Blueberry mini pancakes are a classic for a reason!
Banana Mini Pancakes
Mash one ripe banana and add it to the batter for a naturally sweet and flavorful twist. Banana mini pancakes are a great way to use up overripe bananas.
Cinnamon Roll Mini Pancakes
Swirl a mixture of melted butter, cinnamon, and brown sugar into the batter before cooking for a cinnamon roll-inspired flavor. Drizzle with cream cheese frosting for an extra special treat.
Nutritional Snapshot
Wondering about the nutritional content of these delightful mini pancakes? Here’s a breakdown of the approximate nutritional information per serving (serving size: about 6-8 pancakes), calculated without toppings:
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Fat | 6 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 35 milligrams |
| Sodium | 250 milligrams |
| Carbohydrates | 20 grams |
| Sugar | 6 grams |
| Fiber | 1 gram |
| Protein | 4 grams |
Pro Tips for Pancake Perfection
To ensure your mini pancakes turn out perfectly every time, here are some tried-and-true tips to keep in mind.
Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough pancakes. Stir until just combined, leaving a few lumps.
Use a Hot Griddle: A hot griddle is key to achieving golden brown pancakes. Test the temperature by sprinkling a few drops of water on the surface; it should sizzle and evaporate quickly.
Grease the Griddle Lightly: Too much grease can make the pancakes greasy. Use just enough to prevent sticking.
Flip at the Right Time: Flip the pancakes when bubbles start to form on the surface and the edges look set. Don’t flip them too early, or they will stick.
Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in a preheated oven (200°F) until ready to serve.
FAQs about Mini Pancakes
Got questions about making the best mini pancakes? We’ve got answers! Here are some frequently asked questions to help you troubleshoot any issues and achieve pancake perfection.
Why are my mini pancakes flat?
Flat pancakes can be caused by several issues, including using old baking powder, overmixing the batter, or not using enough leavening agent. Make sure your baking powder is fresh, and avoid overmixing.
How do I keep my mini pancakes from sticking to the pan?
Ensure your pan or griddle is properly preheated and lightly greased. A non-stick pan is ideal for pancakes. If sticking persists, increase the amount of butter or oil slightly.
Can I make mini pancakes ahead of time?
Yes, you can make mini pancakes ahead of time. Allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a microwave, toaster, or oven.
What can I serve with mini pancakes?
Mini pancakes are versatile and can be served with a variety of toppings, such as maple syrup, fresh berries, whipped cream, chocolate sauce, or even savory toppings like cream cheese and smoked salmon.
Time to Flip Out: Get Cooking Today!
So, are you ready to dive into the world of delightful mini pancakes? These little bites of joy are incredibly easy to make, endlessly adaptable, and guaranteed to bring a smile to everyone’s face. Gather your items, follow the steps, and prepare for a pancake party! Don’t forget to share your creations and topping combinations with us. Happy cooking!
Mini Pancakes
Equipment
- Large Bowl
- Small Bowl
- Whisk
- Griddle or Non-Stick Frying Pan
- Pastry Brush or Paper Towel
Ingredients
Dry Items
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Items
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter plus more for greasing
- 1 teaspoon vanilla extract
Instructions
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk egg, milk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. A few lumps are okay.
- Heat lightly oiled griddle or non-stick pan over medium heat. Grease with butter or oil.
- Pour 1-2 tablespoons of batter onto the hot griddle for each mini pancake. Cook 1-2 minutes per side, or until golden brown. Flip when bubbles form.
- Serve immediately with your favorite toppings.
