Mini pancakes are a delightful twist to the classic breakfast staple, offering a fun and bite-sized version that’s perfect for busy mornings or a quick snack. These mini pancakes are fluffy, light, and incredibly easy to make, promising a delightful experience for your taste buds. Let’s dive into this quick and straightforward recipe that’ll soon become a favorite in your kitchen.
Why You’ll Love This Recipe
These mini pancakes are not just adorable but also incredibly versatile. They’re perfect for kids and adults alike, offering a customizable canvas for various toppings and flavors. From the simplicity of maple syrup to the indulgence of chocolate chips or the freshness of berries, these mini pancakes can be tailored to suit everyone’s preferences.
This recipe has undergone multiple rounds of testing to ensure the perfect balance of ingredients for the fluffiest and most flavorful mini pancakes. The measurements have been meticulously adjusted to create a batter that yields pancakes with just the right texture—soft on the inside and golden on the outside.
Variations and Customization Options
While the base recipe yields delightful plain mini pancakes, the possibilities for customization are endless. You can add chocolate chips, blueberries, sliced bananas, or chopped nuts into the batter for an extra burst of flavor and texture.
How to Make Mini Pancakes
These delightful mini pancakes are perfect for a quick breakfast or a delightful snack. They’re fluffy, light, and incredibly easy to make!
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour small dollops of batter onto the pan. Cook for about 2 minutes until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes until they’re golden brown and cooked through.
- Remove from the pan and serve warm. Enjoy with your favorite toppings like fresh fruit, maple syrup, or whipped cream!
Nutritional Estimate Per Serving
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 4g
- Time: Preparation: 10 minutes, Cooking: 15 minutes
- Servings: Makes approximately 12 mini pancakes
- Mixing bowls
- Non-stick pan or griddle
Pro Tips for Making Perfect Pancakes
- Use a ladle or a spoon to pour consistent dollops of batter for uniform-sized mini pancakes.
- Ensure the pan or griddle is properly preheated to avoid uneven cooking.
- Don’t overmix the batter; a few lumps are fine and contribute to fluffier pancakes.
Serving Suggestions & Toppings
These mini pancakes are a canvas for creativity! Serve them with classic toppings like maple syrup, butter, or fresh fruit. You can also get adventurous with toppings like whipped cream, chocolate hazelnut spread, or a sprinkle of powdered sugar.
How to Freeze Pancakes
Allow the pancakes to cool completely, then layer them between sheets of parchment paper. Place them in an airtight container or a freezer bag, separating the layers with parchment paper. They can be frozen for up to a month.
How to Reheat Pancakes
Reheat in a toaster, oven, or microwave until warmed through. For a crispier texture, reheat them in a toaster or oven.
More Recipes Similar to Mini Pancakes
- Blueberry Burst Mini Pancakes
- Chocolate Chip Delight Mini Pancakes
- Banana Nut Mini Pancakes
- Lemon Poppy Seed Mini Pancakes
- Cinnamon Swirl Mini Pancakes
- Pumpkin Spice Mini Pancakes
These quick & easy mini pancakes are a surefire way to brighten up your mornings or satisfy your snack cravings. Versatile, simple to make, and utterly delicious, they’re bound to become a beloved addition to your recipe collection!
Quick & Easy Mini Pancake Recipe
These delightful mini pancakes are perfect for a quick breakfast or a delightful snack. They're fluffy, light, and incredibly easy to make!
Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
Pour small dollops of batter onto the pan. Cook for about 2 minutes until bubbles form on the surface.
Flip the pancakes and cook for another 1-2 minutes until they're golden brown and cooked through.
Remove from the pan and serve warm. Enjoy with your favorite toppings like fresh fruit, maple syrup, or whipped cream!
Feel free to experiment with toppings or add-ins like chocolate chips, blueberries, or chopped nuts for a personalized touch! For a dairy-free option, substitute buttermilk with almond milk and a tablespoon of vinegar.
Frequently Asked Questions
Yes, you can refrigerate the pancake batter for up to 24 hours. Just cover the bowl tightly with plastic wrap or transfer it to an airtight container before placing it in the refrigerator. Stir the batter gently before using it as some separation may occur.
To achieve fluffy pancakes, avoid overmixing the batter. Stir until the ingredients are just combined; a few lumps are okay. Additionally, ensure your baking powder and baking soda are fresh and not expired for optimal rise.
Yes, you can substitute buttermilk with an equal amount of regular milk. Alternatively, create a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and allowing it to sit for 5-10 minutes before using it in the recipe.
Absolutely! Once cooled completely, you can freeze mini pancakes by placing parchment paper between each pancake and then storing them in an airtight container or freezer bag. They can be frozen for up to a month.
Experiment with toppings like nut butter, honey, yogurt, chocolate hazelnut spread, chopped nuts, shredded coconut, or even savory options like bacon bits or avocado slices for a unique twist.
Yes, you can try using gluten-free flour blends as a substitute for all-purpose flour. Look for a blend designed for baking and follow the same measurements as the regular flour in the recipe. Additionally, ensure all other ingredients used are certified gluten-free.