Description
Fluffy and delicious mini pancakes, perfect for breakfast, brunch, or a fun snack! Easy to customize with your favorite toppings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 ¼ cups milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or butter, for greasing the griddle
- Optional toppings: fresh berries, chocolate chips, whipped cream, maple syrup, powdered sugar
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. A few lumps are okay!
- Let the batter rest for 5-10 minutes.
- Cook the Mini Pancakes: Heat a lightly oiled griddle or non-stick frying pan over medium heat.
- Lightly grease the griddle with cooking spray or a small amount of butter.
- Pour small dollops of batter onto the hot griddle.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form.
- Remove the cooked pancakes from the griddle and place them on a plate. Keep warm in a preheated oven (200°F) if desired.
- Repeat steps 6-8 until all the batter is used.
- Serve and Top: Serve immediately while warm with your favorite toppings.
Notes
- Don’t overmix the batter for the fluffiest pancakes.
- Letting the batter rest is crucial for a light texture.
- A hot griddle is key for even cooking.
- Get creative with toppings!
- Leftover mini pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for a few seconds or toast in a toaster oven.
- You can also freeze mini pancakes for longer storage. Place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or container and store for up to 2 months. Reheat from frozen in a microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes