These Fluffy Mini Pancakes are bite-sized, soft, and perfectly golden, making them ideal for breakfast, brunch, or even snacking. With their light, airy texture and buttery flavor, I love stacking them high and topping them with syrup, fruit, or a dusting of powdered sugar.
Why You’ll Love This Recipe
I love making these mini pancakes because they cook quickly, turn out fluffy every time, and look incredibly cute on a plate. They’re easy to serve for kids, perfect for sharing, and just plain fun to eat. Whether I dip them in syrup or load them up with toppings, every bite is soft, warm, and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Granulated sugar
-
Egg
-
Milk (any kind)
-
Melted butter or oil
-
Vanilla extract
-
Additional butter or oil for cooking
Directions
-
I start by whisking together the flour, baking powder, baking soda, salt, and sugar in a bowl.
-
In another bowl, I beat the egg, then add the milk, melted butter, and vanilla extract.
-
I pour the wet ingredients into the dry ingredients and stir just until combined—I avoid overmixing to keep them fluffy.
-
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
-
Using a tablespoon or squeeze bottle, I drop small amounts of batter onto the pan, making 2-inch circles.
-
I cook for 1–2 minutes until bubbles form on top and the edges look set, then flip and cook for another 1–2 minutes until golden brown.
-
I repeat with the remaining batter, keeping finished pancakes warm until ready to serve.
Servings and timing
This recipe makes about 30 mini pancakes, enough for 4 servings. Prep takes around 10 minutes, and cooking takes another 15–20 minutes, depending on the size of the batch.
Variations
I like to fold mini chocolate chips, blueberries, or cinnamon into the batter for extra flavor. Sometimes I replace part of the flour with whole wheat flour for a heartier version. For a fun twist, I stack them on skewers with fruit or dip them in melted chocolate for a sweet treat.
Storage/reheating
I store leftover mini pancakes in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet or toaster oven, or I microwave them for 10–15 seconds. I also freeze them in a single layer, then store in a freezer bag for up to a month—perfect for quick breakfasts.
FAQs
Can I make the batter ahead of time?
Yes, I mix the batter and store it covered in the fridge for up to 12 hours. I stir it gently before using, as it may thicken slightly.
What’s the best way to keep mini pancakes warm?
I keep them on a baking sheet in a low oven (around 200°F) while I finish cooking the rest. That way they stay fluffy and ready to serve all together.
Can I make these dairy-free?
Absolutely. I use plant-based milk and oil instead of butter for a completely dairy-free version.
Why are my pancakes not fluffy?
Overmixing the batter or using expired baking powder can make them flat. I mix just until the ingredients come together and always check my leavening agents are fresh.
Do I need a special pan to make mini pancakes?
No, I just use a regular skillet or griddle and pour small circles of batter. A squeeze bottle or tablespoon makes it easy to control the size.
Conclusion
Fluffy Mini Pancakes are one of my favorite breakfast recipes. They’re soft, golden, and endlessly customizable—plus they’re fun to make and eat. Whether I serve them with syrup, fruit, or a dusting of sugar, they’re always a hit at the table.
Print
Fluffy Mini Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 30 mini pancakes (4 servings)
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These Fluffy Mini Pancakes are bite-sized, airy, and golden brown—perfect for breakfast, brunch, or snacking. Easy to make and fun to eat, they’re delicious with syrup, fruit, or a dusting of powdered sugar.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 3/4 cup milk (any kind)
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract
- Additional butter or oil for cooking
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the egg, then add milk, melted butter or oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Drop tablespoonfuls or use a squeeze bottle to form 2-inch pancakes.
- Cook for 1–2 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes until golden.
- Repeat with remaining batter, keeping finished pancakes warm until ready to serve.
Notes
- Add chocolate chips, blueberries, or cinnamon for variety.
- Substitute whole wheat flour for part of the flour for a heartier version.
- Serve stacked with fruit, on skewers, or dipped in chocolate for fun presentation.
- Freeze extras in a single layer and reheat in microwave, toaster oven, or skillet.
Nutrition
- Serving Size: 7-8 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Your email address will not be published. Required fields are marked *