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A stack of golden-brown mini pancakes topped with whipped cream, fresh raspberries, and blackberries, drizzled with maple syrup on a white plate. A glass of orange juice and a honey dipper are visible in the background.

Mini Pancake

hatsrecipes
Whip up fluffy mini pancakes in minutes! This easy recipe is fun, delicious, and perfect for breakfast or snacks. Try it with your favorite toppings!
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Kid-Friendly
Servings 4 Servings
Calories 180 kcal

Ingredients
  

Basic Ingredients:

  • 1 cup all-purpose flour The base for soft, tender pancakes.
  • 1 tablespoon sugar Adds a touch of sweetness.
  • 1 teaspoon baking powder Helps create a light, airy texture.
  • ¼ teaspoon baking soda Enhances the fluffiness and ensures even browning.
  • ¼ teaspoon salt Balances the flavors.
  • ¾ cup milk Whole milk works best, but feel free to use dairy-free alternatives.
  • 1 large egg Binds the ingredients together for structure.
  • 1 teaspoon vanilla extract Adds a warm, sweet aroma.
  • 1 tablespoon melted butter Keeps the pancakes moist and flavorful.

Optional Add-Ins for Extra Flavor:

  • Chocolate chips For a rich, indulgent bite.
  • Fresh berries Blueberries or diced strawberries add natural sweetness.
  • Cinnamon or nutmeg Enhances the flavor with a cozy warmth.
  • Buttermilk substitute Swap regular milk for a tangy twist.

For Cooking:

  • Non-stick skillet or griddle Ensures even cooking and prevents sticking.
  • Cooking spray or extra butter Helps create a crisp, golden exterior.

Instructions
 

Prepare the Batter

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the egg, then add the milk, vanilla extract, and melted butter. Stir until smooth.
  • Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. (A few small lumps are fine—overmixing can lead to dense pancakes!)

Heat the Pan

  • Place a non-stick skillet or griddle over medium heat and let it warm up for about 2 minutes.
  • Lightly grease the surface with cooking spray or melted butter to prevent sticking.

Cook the Mini Pancakes

  • Using a small ladle, teaspoon, or squeeze bottle, pour about 1 tablespoon of batter per pancake onto the heated pan. Space them slightly apart to allow for even cooking.
  • Cook for 1 to 2 minutes, or until bubbles begin forming on the surface and the edges look set.
  • Flip each pancake carefully using a thin spatula, then cook for another 30–60 seconds until golden brown.

Keep Pancakes Warm (Optional)

  • If making a large batch, transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (93°C) oven while finishing the rest.

Notes

 Nutrition Information (Per Serving):

  • Calories: 180
  • Carbohydrates: 28g
  • Protein: 5g
  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 40mg
  • Fiber: 1g
  • Sugar: 6g
  • Sodium: 180mg
Keyword bite-sized pancakes, fluffy pancakes, Mini pancakes