Mini Pancakes
Fast and easy fluffy pancakes made in a mini form
Servings 24 pancakes
Ingredients
- 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
Instructions
- 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.
Notes
- 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.