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Stack of easy fluffy pancake minis on a plate with syrup

Fluffy Mini Pancakes

Delightful and versatile mini pancakes perfect for a weekend breakfast or special brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder Use fresh for the best rise.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can use dairy-free milk for a dairy-free option.
  • 1 large egg
  • 2 tablespoons melted butter Dairy-free alternative: coconut oil.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until combined; do not overmix.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it.
  2. Pour small amounts of batter onto the skillet to form mini pancakes.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
  1. Serve with your favorite toppings like maple syrup, fresh fruits, whipped cream, or powdered sugar.
  2. For a fun twist, try adding chocolate chips or nuts to the batter before cooking.

Notes

If you have leftovers, let them cool and store in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in a toaster or microwave.