Have these mini pancakes ready in under 15 minutes. These light and fluffy mini hot cakes are the perfect bite-sized treat fun to make and eat!
Start the day on a sweet note with the classic Brioche French toast or the Cinnamon Roll Casserole!
MINI PANCAKES
These mini pancakes are the next best thing, after classic pancakes! Homemade pancake batter made into mini pancakes that are easy to make and a great breakfast, brunch or sweet snack. Skip the store bought mini cakes and make yourself a batch of these homemade light and fluffy pancakes. These are not only going to be loved by kids, but adults too!
WHAT YOU NEED-
- Flour – Use high-quality all-purpose flour for the best pancake results.
- Baking Powder & Soda – For light, fluffy pancakes, it’s essential to use fresh baking powder and baking soda.
- Salt – A pinch of salt enhances the flavor of the pancake batter.
- Sugar – Granulated sugar adds sweetness to the batter for the perfect mini pancakes.
- Butter – Melted, cooled unsalted butter gives your pancakes a soft, buttery texture. Be sure to let the butter cool after melting—don’t use it while it’s hot.
- Milk – For this recipe, you can use whole milk, 2% milk, or even half-and-half. Buttermilk or dairy-free milk can also be used as substitutes.
- Vanilla – Vanilla extract adds a wonderful depth of flavor. However, you can skip it if preferred.
- Egg – The egg helps bind the ingredients together and adds richness and texture to the pancakes.
HOW TO MAKE MINI PANCAKES
Have these fun and easy mini pancakes ready in no time!
- Sift the dry ingredients into a large mixing bowl.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet mixture into the dry ingredients and whisk gently to combine. Don’t overmix—it’s fine if there are a few lumps.
- Preheat a skillet or griddle over medium low heat. Once heated, lightly grease with butter. Add a spoonful of batter through the skillet, creating mini pancakes. Leave room in between each pancake, and do not overcrowd the pan.
- Cook the mini pancakes for 1-2 minutes until bubbles form and the edges start to set. Flip and cook for another minute.
- Continue with the remaining batter, keeping the cooked pancakes covered to stay warm.
- Serve immediately with your favorite toppings and enjoy!
| If you make these often, then I recommend that you buy a mini pancake maker! They come out perfectly and it’s so easy to use! |
STORING & FREEZING-
These soft & fluffy mini pancakes are GREAT to make ahead of time and they freeze great! Make a double batch and store to enjoy the week and freeze for the future.
- Room Temp– Once the mini cakes cool, store them in an airtight container or bag at room temp for 1-2 days.
- Fridge– Store the cooled pancakes in an airtight container or bag in the fridge for 3-4 days!
- Freezer– Be sure the pancakes are completely cool before you freeze them. Layout the pancakes on a parchment paper-lined plate or tray and freeze for about 20 minutes, or until they have hardened. Transfer the frozen pancakes to a freezer safe bag and freeze for 3-4 months.
- To Enjoy– Pop the frozen pancakes in the microwave or oven to thaw and warm and enjoy!
MINI PANCAKE VARIATIONS
Add your favorite additives into the pancake batter for different pancake flavors! Here are some ingredients that are great to add to the pancake batter:
- Chocolate Chips
- Sprinkles
- Peanut Butter
- Bananas
- Chopped Fresh Fruit
- Lemon zest and Juice
- Chopped Nuts
- Cinnamon
- Pumpkin Pie Spice
SERVING IDEAS
Pair these with the right sides for a fun, delicious and beautiful breakfast or sweet treat! Serve these mini pancakes with:
- Whipped Cream
- Fresh Fruit
- Nutella
- Drizzled Condensed Milk
- Maple Syrup
- Powdered Sugar
- Jam
- Sour Cream
- Caramel
- Pumpkin Pie Spice
QUESTIONS YOU MIGHT HAVE:
This is totally up to you! You can make pancakes anywhere from 1/2 inch to 2 inch diameter pancakes.
You want to look out for bubbles and holes, that is a key indicator that it is time to flip.
It’s best not to prepare the mixed pancake batter too far in advance because the longer it sits, the less effective the baking powder and soda becomes, leading to flatter pancakes. However, you can mix the dry ingredients ahead of time!
Because these are mini, you want to make sure you cook them on medium low heat and keep an eye on them, they only need about 2-3 minutes cooking time total.
Yes! If you make these often, get a mini pancake maker, it is worth it! I also love to use a squeezable bottle; this helps me control the batter better when I pour onto the griddle or skillet.
Yes, when making regular pancakes with this batter, check out my classic pancake recipe.
OTHER BREAKFAST RECIPES-
Try these other delicious breakfast recipes:
Best Mini Pancakes Recipe
Ingredients
- 1 2/3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 3 Tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup whole milk
- 4 Tbsp unsalted butter melted & cooled
- 2 Tbsp butter for greasing
Instructions
- Sift together flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.
- In a separate bowl, whisk together the egg, vanilla, milk, and the cooled unsalted butter until combined.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. DO NOT overmix.
- Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan. Using a spoon or small measuring cup, pour the batter into the skillet, forming mini sized pancakes.
- Cook for 1-2 minutes, looking for bubbles and firm edges. Flip and cook for another 1 minute. (Since they are mini, you want to keep an eye on them, they will cook way faster than classic pancakes.)
- Once cooked, remove and repeat until the pancake batter is gone, you should have about 18-20 mini pancakes.
- Serve with desired sides immediately, while still warm and enjoy.
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