Description
These mini pancakes are quick, fluffy, and absolutely crowd-pleasing—perfect for kids, brunches, or breakfast on the go. Versatile and freezer-friendly, they’re a fun twist on a classic favorite with endless topping possibilities!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- Pinch of salt
- 1 egg, beaten
- ¾ cup milk (or plant-based milk)
- 2 tbsp melted butter (or coconut oil)
- Optional add-ins: berries, chocolate chips, mashed banana, cinnamon
- Optional toppings: maple syrup, whipped cream, fruit, yogurt, nut butter, honey
Instructions
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg, milk, and melted butter.
- Pour wet ingredients into dry and stir just until combined (lumps are okay).
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Drop small spoonfuls or use a squeeze bottle to form mini pancakes on the skillet.
- Cook until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
- Transfer to a plate and repeat until all batter is used.
- Serve warm with your favorite toppings and enjoy!
Notes
Avoid overmixing to keep pancakes fluffy. Freeze leftovers individually on a tray, then store in a bag or container for up to 3 months. Reheat in toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 5–6 mini pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: mini pancakes, breakfast, brunch, kid-friendly, freezer-friendly, quick recipe