Mini Pancakes Recipe
These Mini Pancakes are fluffy, bite-sized treats perfect for a fun breakfast or brunch. Made with a blend of all-purpose and whole wheat flours, they provide a slightly nutty flavor while remaining tender and light. The batter is simple to prepare and cooked on a stovetop skillet in small 2-inch rounds, making them ideal for dipping in maple syrup or topping with your favorite additions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 55 mini pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 large egg
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup melted unsalted butter or neutral oil
- ½ teaspoon vanilla bean paste
- ½ teaspoon lemon juice or vinegar
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, and kosher salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg thoroughly, then add the milk, melted butter (or neutral oil), vanilla bean paste, and lemon juice (or vinegar), whisking again to incorporate.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms. Let it rest for 1 to 2 minutes so the batter thickens slightly. Transfer the batter into a squeeze bottle or measuring cup for ease of pouring.
- Prepare Skillet: Lightly butter a nonstick skillet or griddle, then wipe off excess grease with a paper towel. Heat the skillet over medium-low heat to ensure gentle cooking.
- Cook Mini Pancakes: Using the squeeze bottle or a 1-tablespoon measure, drop batter onto the skillet to form 2-inch diameter circles. Cook until bubbles appear and pop on the top and the underside is golden brown, about 1 to 2 minutes. Flip and cook the other side until cooked through, another 1 to 2 minutes.
- Keep Warm and Serve: Transfer cooked pancakes to a plate and cover with an inverted bowl to keep warm. Repeat the process with the remaining batter, adding a teaspoon of milk if the batter thickens too much to pour. Serve immediately with maple syrup for dipping.
Notes
- Use a squeeze bottle or tablespoon measure for consistent mini pancake sizes.
- Adjust heat as needed to avoid burning while ensuring pancakes cook through.
- The lemon juice or vinegar helps activate the baking powder for fluffier pancakes.
- Adding extra milk keeps the batter drizzlable if it thickens while resting.
- Whole wheat flour adds a healthier twist but retain a light texture with the blend of all-purpose flour.
Find it online: https://recipeplenty.com/mini-pancakes-recipe/
