Table of Contents
🥞Mini Fluffy Pancakes Recipe
🛒Ingredients (Makes 20-25 mini pancakes)
👩🍳Instructions
1️⃣Prepare Dry Ingredients
2️⃣Prepare Wet Ingredients
3️⃣Combine
4️⃣Cook the Pancakes
5️⃣Serve
🍯Serving Suggestions
❓Q & A
Q1: Can I make these ahead?
Q2: Can I freeze these pancakes?
Q3: How can I make these dairy-free?
Q4: Can I make these healthier?
Q5: Can I add toppings to the batter?
Q6: Can I use this recipe for larger pancakes?
🥞 Mini Fluffy Pancakes Recipe
These Mini Fluffy Pancakes are light and soft with a slightly crispy edge, perfect for serving as a snack or part of a larger breakfast spread. The mini size makes them fun to eat, and they’re easy to customize with toppings like fresh berries, syrup, or whipped cream. These pancakes are made from scratch and come together in no time!
Great for:
Breakfast
Brunch
Kid-friendly meals
Meal prep for the week
🛒 Ingredients (Makes 20-25 mini pancakes)
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup milk (dairy or non-dairy)
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Prepare Dry Ingredients
In a medium bowl, whisk together:
Flour
Sugar
Baking powder
Salt
2️⃣ Prepare Wet Ingredients
In a separate bowl, whisk together:
Egg
Milk
Melted butter or oil
Vanilla extract
3️⃣ Combine
Pour the wet ingredients into the dry ingredients.
Stir gently with a spatula or whisk until just combined (it’s okay if there are a few lumps, don’t overmix).
4️⃣ Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with cooking spray or a small amount of butter.
Use a tablespoon to drop small amounts of batter onto the skillet to form mini pancakes (about 1–1.5 inches in diameter).
Cook for 1–2 minutes until bubbles form on the surface, then flip and cook for another 1 minute or until golden brown on both sides.
5️⃣ Serve
Serve warm with your favorite toppings:
Maple syrup
Fresh berries
Whipped cream
Nut butter
Chocolate chips
🍯 Serving Suggestions
Fruit & Yogurt: Serve mini pancakes with a side of Greek yogurt and fresh berries for a balanced snack or breakfast.
Pancake Skewers: Stack mini pancakes with fruit like bananas, strawberries, or even a marshmallow, and serve on skewers for fun presentation.
Pancake Sandwiches: Use two mini pancakes and fill with peanut butter, Nutella, or cream cheese.
❓ Q & A
Q1: Can I make these ahead?
Yes! You can store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or on the stove.
Q2: Can I freeze these pancakes?
Yes! After cooking, let them cool completely and store in an airtight container or freezer bag for up to 1 month. Reheat in the toaster or microwave.
Q3: How can I make these dairy-free?
Simply swap the milk for any dairy-free milk (like almond or oat milk) and use dairy-free butter or oil.
Q4: Can I make these healthier?
To make these pancakes lower in calories:
Use whole wheat flour or almond flour (note that this will change the texture slightly).
Reduce the sugar or replace it with a sweetener like stevia or maple syrup.
Use egg whites or a flax egg (for vegan).
Q5: Can I add toppings to the batter?
Yes! You can mix in:
Chocolate chips
Blueberries
Banana slices
Nuts or seeds
Cinnamon or pumpkin spice for a fall twist
Q6: Can I use this recipe for larger pancakes?
Absolutely! Just use a larger amount of batter for each pancake and adjust the cooking time to ensure they cook through (usually about 2-3 minutes per side).
