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
