Classic Mini Pancakes are a delightful breakfast or snack option that’s quick to make and loved by all age groups. These bite-sized golden pancakes are light, fluffy, and perfectly portioned to enjoy with syrup, fruits, or a dusting of powdered sugar. Whether you’re preparing a weekend brunch or looking for a fun treat for kids, mini pancakes make the meal exciting and enjoyable. Their petite size also makes them ideal for stacking and serving in creative ways. This classic recipe uses simple pantry staples and requires minimal effort, making it a reliable go-to dish. Serve them warm with butter and maple syrup or customize them with your favorite toppings like whipped cream, chocolate chips, honey, or fresh berries. Read on to learn how to make these irresistible classic mini pancakes right in your kitchen.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk (or regular milk with 1 tsp vinegar)
- 1 large egg
- 2 tablespoons melted unsalted butter (plus more for greasing)
- 1 teaspoon vanilla extract (optional)
- Maple syrup, butter, and fruits for serving
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk the wet ingredients until the egg is fully incorporated.
- Slowly pour the wet mixture into the bowl of dry ingredients. Gently stir using a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay and help create fluffy pancakes.
- Allow the batter to rest for about 5 minutes. This resting period gives the baking soda and buttermilk time to react, producing airy pancakes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil.
- Use a tablespoon or small cookie scoop to pour the batter onto the skillet, forming small, round pancakes about 2 to 3 inches in diameter.
- Cook the mini pancakes for about 1 to 2 minutes, or until bubbles form on the surface and the edges look set.
- Flip each pancake gently using a spatula and cook the other side for another 1 to 2 minutes, or until golden brown.
- Remove the pancakes from the skillet and place them on a plate lined with a paper towel to absorb any excess butter.
- Repeat the process with the remaining batter, re-greasing the skillet as needed to prevent sticking.
- Serve the mini pancakes warm, stacked high with a pat of butter and a generous drizzle of maple syrup. You can also add toppings like banana slices, strawberries, blueberries, chocolate chips, or a sprinkle of cinnamon sugar for extra flavor.
- For an extra touch, dust the finished stack with powdered sugar or serve with a side of whipped cream or yogurt for dipping.
These classic mini pancakes are not only cute and fun but also incredibly versatile. You can make them ahead of time and reheat them in a toaster or microwave for a quick breakfast during the week. They’re also perfect for pancake skewers at parties or brunch gatherings. With their soft texture and rich, buttery flavor, mini pancakes are a timeless favorite that never goes out of style. Try this simple recipe and add your personal twist to make it uniquely yours.