Mini Pancakes

Julie Davis

Subtly sweet, perfectly thin, and SO EASY to make, these Mini Pancakes will be your new favorite! With only 7 ingredients and less than 30 minutes, you'll get perfect little bites that will steal the show at your breakfast table.

5 from 62 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Brunch

Cuisine American

Servings Mini Pancakes

Calories 32 kcal

Equipment

Non-Stick Skillet

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
3 Tablespoons granulated sugar
1/4 teaspoon salt
3 Tablespoons butter melted
1 large egg
1 cup milk whole or 2%

Instructions

In a microwave-safe bowl, melt the butter and let cool.
Whisk together the flour, baking powder, sugar, and salt in a large bowl.
Add the egg and milk to the melted butter, and whisk well to combine.
Pour the milk mixture ingredients into the flour mixture and stir gently with a spatula until combined. Don’t over-mix.
Heat skillet or griddle to medium-low heat.
Use a Tablespoon to measure out the batter and pour it onto the griddle.
Flip when the edges are dry and bubbles begin to form.
Let cook a minute or so on the other side and remove.
Stack pancakes one on top of another in multiple columns to retain heat.

Notes

Dippers - Provide interesting dipping sauces for them instead of stacking them like normal pancakes. Eating with your hands is 100% encouraged!

Toppers - These toppings can be sprinkled over the top of the pancakes, or you can skewer a stack with a cute pick with the toppings on top!

Boosters - Boost the flavor of the pancakes with these simple adds to the batter!

Storing Mini Pancakes:

Store in an airtight container in the refrigerator for 3-5 days, or in the freezer for 1-2 months. These warm beautifully in the microwave without losing the great texture so making them ahead of time or keeping

Nutrition

Calories: 32kcal

Keyword Mini Pancakes