Stack of homemade mini pancakes topped with butter and syrup

Mini Pancake Recipe

This Mini Pancake Recipe creates bite-sized, fluffy pancakes perfect for breakfast, brunch, or a fun snack. Customizable and kid-friendly, they cook quickly and can be served sweet or savory. Ideal for creative presentations like charcuterie boards!

Print Pin

Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Batter Resting: 5

Total Time: 25

Servings: Pancake

Calories: 210kcal

Cost: $5

Equipment

1 Non-stick skillet or electric griddle
1 Small cookie scoop or tablespoon for consistent pancake size
1 Thin spatula for flipping mini pancakes
1 Squeeze bottle optional, for perfect round pancakes
1 Mixing bowl for batter preparation
1 Whisk for combining ingredients

Ingredients

1 cup All-purpose flour
2 tablespoon Granulated sugar
2 teaspoon Baking powder
¼ teaspoon Salt
1 Egg Large
¾ cup Milk Dairy or plant-based
2 tablespoon Unsalted butter Melted
½ teaspoon Vanilla extract
Cooking spray or additional butter for greasing pan

Instructions

Whisk flour, sugar, baking powder, and salt together.
In another bowl, beat egg; add milk, butter, and vanilla.
Combine wet and dry ingredients until just mixed.
Let batter rest for 5 minutes.
Heat non-stick pan over medium heat and grease it.
Spoon 1–2 teaspoon batter for each pancake into the pan.
Cook until bubbles form (1–2 min), then flip and cook.
Serve warm with toppings of your choice.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition