Description
Whip up light and fluffy mini pancakes in just 10 minutes! Perfect for busy mornings or weekend brunch, this easy recipe uses pantry staples and offers creative twists for all tastes. Kid-friendly, freezer-friendly, and endlessly customizable!
Ingredients
Scale
(Serves 4 – 24 mini pancakes)
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp sugar (optional)
- 1 large egg
- 1¼ cups milk (dairy or plant-based)
- 2 tbsp melted butter (or neutral oil)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, salt, and sugar.
- Combine Wet Ingredients: In another bowl, beat egg, then whisk in milk, melted butter, and vanilla.
- Make Batter: Gently fold wet ingredients into dry until just combined (small lumps are okay!).
- Cook: Heat a non-stick skillet over medium. Pour 1 tbsp batter per pancake; cook 1–2 minutes per side until golden.
- Serve: Stack warm pancakes with syrup, fruit, or savory toppings!
Notes
- Add-Ins: Fold in blueberries, chocolate chips, or cinnamon.
- Gluten-Free: Use 1:1 gluten-free flour blend.
- Storage: Freeze extras in a zip-top bag for up to 3 months.
- Pro Tip: Let batter rest 5 minutes for fluffier pancakes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 mini pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: mini pancakes, fluffy pancakes, 10-minute breakfast, easy pancake recipe, kid-friendly breakfast, silver dollar pancakes