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

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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

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Instructions

Prepare Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Salt

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Prepare Wet Ingredients

In a separate bowl, whisk together:

• Egg

• Milk

• Melted butter or oil

• Vanilla extract

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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).

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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.

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Serve

Serve warm with your favorite toppings:

• Maple syrup

• Fresh berries

• Whipped cream

• Nut butter

• Chocolate chips

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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.

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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.

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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.

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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.

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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).

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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

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