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Stack of fluffy mini pancakes topped with syrup and berries

Mini Pancakes

These mini pancakes are a delightful breakfast upgrade that are easy to make, perfect for portion control, and ideal for mixing with various toppings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup 1 cup (125 g) all-purpose flour Can use 1:1 gluten-free blend.
  • 2 tbsp 2 tbsp granulated sugar Reduce to 1 tbsp if you prefer less sweet.
  • 1 tsp 1 tsp baking powder Gives the lift.
  • 1/4 tsp 1/4 tsp baking soda Optional, for extra fluff.
  • 1/4 tsp 1/4 tsp fine salt Balances the flavors.
Wet Ingredients
  • 1 large 1 large egg, room temperature Binds and enriches.
  • 3/4 cup 3/4 cup (180 ml) whole milk Can substitute with unsweetened almond/cashew milk.
  • 2 tbsp 2 tbsp melted butter, cooled Coconut oil works for dairy-free version.
  • 1 tsp 1 tsp vanilla extract (optional) Adds warm depth.
  • 1 zest Zest of 1 lemon (optional) Brightens the batter.

Method
 

Preparation
  1. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda (if using), and salt.
  2. In another bowl, beat the egg and combine with milk, melted butter, and vanilla.
  3. Pour wet ingredients into the dry and stir until just combined, allowing a few small lumps to remain. Let the mixture rest for 5–10 minutes.
Cooking
  1. Heat a nonstick pan over medium heat and lightly grease it.
  2. Use a teaspoon or a piping bottle to place 1–1.5 teaspoons of batter per pancake, keeping them about 1.5 inches apart.
  3. Cook for 1–1.5 minutes until bubbles form, then flip gently and cook for another 30–50 seconds until golden.

Notes

For extra fluff, allow the batter to rest for 5–10 minutes. Store cooked pancakes in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in skillet or toaster oven.