Quick & Easy Mini Pancakes Recipe

Introduction

Mini pancakes are a delightful breakfast treat that’s perfect for busy mornings or a fun brunch. These quick and easy pancakes are bite-sized, fluffy, and ready in minutes, making them an ideal option for the whole family to enjoy.

Ingredients

• 1 cup (125 grams) all purpose plain flour
• 2 tablespoons granulated white sugar
• 1 ½ teaspoons baking powder
• Pinch of salt
• ⅔ cup (160 mls) whole milk
• 1 large egg (at room temperature)
• 2 tablespoons (30 grams) melted unsalted butter
• Extra butter for cooking

Instructions

1. Step 1: In a bowl, whisk together the flour, sugar, baking powder, and a pinch of salt until well combined.
2. Step 2: In another bowl or jug, whisk together the whole milk, egg, and melted butter until smooth.
3. Step 3: Pour the milk and egg mixture into the dry ingredients and gently whisk until just combined. If the batter feels too thick, add a little more milk to loosen it.
4. Step 4: Heat a non-stick skillet or griddle over medium-low heat and lightly grease with a small amount of butter to prevent burning.
5. Step 5: Using a spoon, drop 2-3 teaspoons of batter onto the pan for each mini pancake, keeping them no larger than 2 inches (5 cm) wide.
6. Step 6: Cook for about 45 seconds until bubbles form and pop on the surface, then flip and cook the other side until golden brown, about the same time as the first side. Transfer cooked pancakes to a plate and keep warm while you finish cooking the rest.

Tips & Variations

• For fluffier pancakes, sift the flour before mixing to incorporate extra air.
• Try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra flavor.
• Serve with fresh berries, maple syrup, or a dollop of yogurt for a delicious twist.
• If you prefer dairy-free, substitute whole milk and butter with plant-based alternatives like almond milk and coconut oil.

Storage

Store any leftover mini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave to keep their softness. For longer storage, freeze them separated by parchment paper in a freezer bag for up to 1 month and toast or microwave from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking as the ingredients may settle.

What if my pancakes stick to the pan?

Make sure your pan is well-seasoned and properly greased with butter or oil. Avoid flipping too early; wait until bubbles appear and the edges look set before turning.

Quick & Easy Mini Pancakes Recipe

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★★★★★

4.7 from 112 reviews

• Author: Harry
• Total Time: 15 minutes
• Yield: Approximately 20 mini pancakes 1x

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Description

These Quick & Easy Mini Pancakes are perfect for a delightful breakfast or snack. Made with simple pantry staples like all-purpose flour, milk, and eggs, these bite-sized pancakes are fluffy, golden, and quick to prepare. Ideal for serving with syrup, fresh fruit, or your favorite toppings, they satisfy cravings with minimal fuss.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125 grams) all purpose plain flour
• 2 tablespoons granulated white sugar
• 1 ½ teaspoons baking powder
• Pinch of salt

Wet Ingredients

• ⅔ cup (160 mls) whole milk
• 1 large egg (at room temperature)
• 2 tablespoons (30 grams) melted unsalted butter
• Extra butter for cooking

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Instructions

1. Prepare dry ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt until evenly combined.
2. Mix wet ingredients: In a separate bowl or jug, whisk together the whole milk, large egg, and melted unsalted butter thoroughly.
3. Combine wet and dry: Gradually whisk the milk and egg mixture into the dry ingredients until just combined, being careful not to overmix. If the batter is too thick, add a little more milk for the right consistency.
4. Heat the pan: Heat a non-stick skillet or griddle pan over medium-low heat and grease lightly with butter, using only a small amount to prevent burning.
5. Cook mini pancakes: Drop small spoonfuls of batter (approximately 2-3 teaspoons) onto the heated pan, keeping each mini pancake no larger than 2 inches (5 cm) in diameter.
6. Flip and cook until golden: Cook each mini pancake for about 45 seconds, or until bubbles form and pop on the surface. Flip carefully and cook the other side until golden brown. Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.

Notes

• Use room temperature egg for better batter consistency.
• Do not overmix the batter to keep pancakes light and fluffy.
• If the batter is too thick, add additional milk 1 tablespoon at a time until desired texture.
• Cook on medium-low heat to avoid burning and ensure even cooking.
• Serve warm with syrup, honey, fresh fruit, or your choice of toppings.
• Mini pancakes are perfect for bite-sized servings and quick cooking.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: mini pancakes, quick pancakes, easy breakfast, bite-sized pancakes, fluffy pancakes