Who can resist the charm of mini pancakes? These bite-sized treats are not only adorable but also incredibly delicious. Whether you want to surprise your kids with a fun breakfast or delight your guests at a brunch party, mini pancakes are a surefire crowd-pleaser. In this blog post, we’ll guide you through the process of making these tiny wonders.
Why You Will Love This Recipe
This easy Mini pancake recipe has a lot to offer, and here’s why you’ll fall in love with it:
- Adorable Aesthetics: They are irresistibly cute and appealing to both kids and adults. They make for a charming presentation at breakfast or brunch gatherings.
- Quick and Easy: This recipe is straightforward and doesn’t require much time or effort. Like these Double chocolate muffins, and these five minutes scones, you can whip up a batch in no time for a quick breakfast.
- Customizable: You can get creative with your toppings and flavors. Whether you prefer classic butter and syrup or something more adventurous like chocolate chips and berries, the possibilities are endless.
- Perfect for Snacking: They are ideal for snacking. They’re bite-sized, making them a great choice for on-the-go treats or to satisfy those sudden pancake cravings.
Before we dive into the step-by-step guide, let’s gather the simple ingredients you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Buttermilk. For a non-dairy option, use vegan milk like almond milk mixed with one tablespoon of apple cider vinegar.
- Large eggs
- Melted unsalted butter. Vegetable oil or vegan butter are both an option.
- Vanilla extract
- Cooking spray or additional butter for the pan
How to Make Mini Pancakes
- Start by combining the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix; a few lumps in the batter are perfectly fine.
- Using a small ladle or a squeeze bottle, pour small amounts of batter onto the hot griddle over medium heat. The key to making them mini is to keep the pancakes small, so don’t go overboard with the batter.
- When bubbles start forming on the surface and the edges look set, it’s time to flip the pancakes. Cook them for another minute or so until they’re golden brown on both sides.
To make your mini pancake-making experience even smoother, here are some helpful tips:
- Make sure all of the ingredients are at room temperature. Cold ingredients will yield flat and dense pancakes.
- Use a paper towel to wipe the skillet from excess butter, so it will be easy to flip.
- For uniform pancakes use a squeeze bottle with a narrow tip to pour the pancake batter, to help you control the batter flow and create perfectly round pancakes.
- Maintain the heat: Reduce the heat to medium-low. Keep the griddle or skillet at a consistent temperature to ensure even cooking.
- Get creative: Mini pancakes are a canvas for creativity. Try different toppings, like fresh fruit, nuts, honey, or even savory options like bacon and cheese.
If you happen to have any leftover pancakes, don’t worry; they’re easy to store. Simply place them in an airtight container or a ziplock bag and store them in the fridge for a few days. You can also freeze them for longer-term storage. When you’re ready to enjoy them, pop them in the toaster or microwave to reheat.
Absolutely! Pancake mix can be a convenient alternative. Just follow the instructions on the package and make sure to portion the batter for mini pancakes.
If you’re making a large batch for a gathering, preheat your oven to the lowest setting and place the cooked pancakes on an oven-safe dish or a baking sheet to keep them warm while you continue cooking.
Yes, you can make gluten-free mini pancakes by using gluten-free flour and ensuring that all other ingredients are gluten-free as well. There are many gluten-free flour blends available in stores.
Yes, silver dollar pancakes are named that due to the size of a silver dollar.
Yes. Follow this measurement: 1-2 teaspoons for batter for cereal pancakes, 3-4 teaspoons for fluffy mini pancakes, and 1/4 cup for larger pancakes.
More Breakfast Recipes You Might Enjoy
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
Fast and easy fluffy pancakes made in a mini form
- 2 Cups All purpose flour (240g)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 3 Tablespoons Sugar (35g)
- 1 1/2 Cups Buttermilk at room temperature (360ml)
- 1/4 Cup Melted butter (60g)
- 2 Large Eggs at room temperature
- 1 teaspoon Vanilla extract
In a large bowl, mix the flour, baking powder, baking soda and sugar. In a separate bowl, mix the buttermilk, eggs melted butter, and vanilla extract.
Pour the buttermilk mixture over the dry ingredients and mix just until the flour is hydrated. Lumps are ok.
Spray a large skillet or a griddle with baking spray or butter and warm over medium heat.
Use a spoon or a squeeze bottle to pour the batter and reduce heat to medium-low.
Once you notice bubbles on the surface and that the batter changed from shiny to mat use a small spatula or a form to flip the pancakes, and cook for an additional one minute.
Remove from heat and repeat with the rest of the batter. Serve immidiatley.
- Use room temperature ingredients.
- Do not over-mix the batter, if it looks lumpy that’s okay.
- Leftovers can be stored in the refrigerator in an airtight container or in a freeze bag in the freezer. Warm in the toaster, or the oven at 300F for about 7 minutes, or until warm when ready.
- To fill a squeeze bottle, I use a silicone funnel. Hold the wide part of the funnel to spoon the batter then squeeze it to fit the squeeze bottle and pour the batter in.