Mini Pancakes
Mini pancakes are tiny, fluffy bites of joy that are perfect for breakfast, brunch, or as a snack. They’re quick to make, endlessly customizable, and sure to brighten your day with every bite. This easy recipe will guide you step-by-step, ensuring you get perfect results every time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup milk (or almond milk for dairy-free)
- 1 egg
- 2 tbsp melted butter (plus extra for the pan)
- 1 tsp vanilla extract
Optional Toppings:
- Fresh berries
- Maple syrup
- Chocolate chips
- Powdered sugar
- Whipped cream
Instructions
- Mix the Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl until evenly combined.
- Combine the Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Bring It Together: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Avoid overmixing to keep the batter light and fluffy.
- Prepare the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter.
- Cook the Pancakes: Drop small scoops (1–2 tablespoons) of batter onto the pan. Cook for 1–2 minutes until bubbles appear, then flip and cook for another 30 seconds to 1 minute.
- Serve: Stack the pancakes on a plate, add your favorite toppings, and enjoy!
Notes
- For dairy-free pancakes, use almond or oat milk and a dairy-free butter substitute.
- These mini pancakes can be frozen and reheated for a quick breakfast. Lay them flat on a baking sheet to freeze, then transfer to a freezer-safe bag.
- Experiment with savory toppings like bacon bits, shredded cheese, or fresh herbs for a unique twist.
Find it online: https://junorecipes.com/fluffy-mini-pancakes-made-easy/