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Stack of golden mini pancakes with berries and syrup.

Mini Pancakes

These bite-sized versions of traditional pancakes are fluffy, versatile, and fun to serve. Perfect for breakfast, brunch, or snacks, mini pancakes cook quickly, store well, and can be customized with endless toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup milk or buttermilk
  • 1 large egg lightly beaten
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract optional

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Squeeze Bottle or Cookie Scoop

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
  3. Gradually combine wet and dry ingredients, stirring gently until just combined. Do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  5. Pour small rounds of batter (about 2 inches wide) using a squeeze bottle, spoon, or scoop. Cook until bubbles form, then flip and cook another 1–2 minutes.
  6. Serve warm with desired toppings such as syrup, fruit, or whipped cream.

Notes

Mini pancakes can be enjoyed stacked, skewered with fruit, or even served as pancake cereal in a bowl with milk. Store leftovers in the fridge for 3 days or freeze for up to 2 months.