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!
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
Serving: 100gCalories: 210kcalCarbohydrates: 26gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 0.2mgCalcium: 90mgIron: 1.2mg
Tried this recipe?Let us know how it was!