Mini Pancakes Recipe

For an easy treat (be it breakfast or a snack), try these mini pancakes! I love enjoying them with different toppings, and since they’re so versatile, they're also easy to share as finger food! In just 20 minutes, you’ll have a batch of fluffy pancakes to savor.

Time Required

20 minutes

Yield

15 mini pancakes

Allergen Information

Contains: wheat (+ gluten), milk, eggs

Free of: peanuts, tree nuts, soy, sesame, fish, and shellfish

Ingredients

• 1 cup all-purpose flour

• ½ tsp baking powder

• Pinch of salt

• 1 egg

• 1 cup milk

• 1 tsp vanilla extract

• 3 tbsp sugar

• ½ tsp oil + 1 tsp for griddle

• Optional Add-On Recommendations

  • Chocolate chips

  • Fruit of choice (e.g., blueberries, strawberry slices)

• Additional Materials

  • Nonstick griddle

  • Electric whisk

  • Silicone spatula

  • Batter scooper or large spoon

  • Brush (for oiling the griddle)

Directions

1. Combine flour, baking soda, and salt in a bowl.

2. Crack an egg in a separate bowl and whisk for ~1.5 minutes (if using an electric whisk).

3. Incorporate milk, vanilla extract, sugar, and oil into the egg mixture and whisk until even.

4. Slowly incorporate the flour mixture until you reach a pourable consistency.

5. Set the griddle to 350°F and wait ~1.5 minutes for it to heat up.

6. Pour pancake batter equivalent to roughly 1 large spoon for mini pancakes.

Chef’s Tip: Make pancakes larger (1.5 spoons – thinner) or smaller (1/2 spoon – fluffier) depending on your preference.

7. Optional: Incorporate add-on toppings after the initial batter is on the griddle for best results.

8. Flip the pancakes on the griddle (usually ~10 small, equally sized pancakes per round if using a large griddle) after 30-60 seconds.

9. Continue flipping until all pancakes on the griddle are golden brown.

10. Enjoy and serve with additional toppings of your choice!