MINI PANCAKE RECIPE
Mini pancakes are fluffy, bite-sized breakfast treats perfect for kids and adults. Quick to make and easy to customise with toppings, they’re ideal for family breakfasts, brunches, or fun snack times.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
Combine:
- Pour wet ingredients into dry and stir gently until just combined. Do not overmix; lumps are okay.
Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour small 1–2 tablespoon dollops of batter for mini pancakes. Cook 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes until golden.
Serve:
- Serve warm with syrup, fresh fruit, or your favourite toppings.
Notes
- Make Ahead: Batter can be prepared a few hours ahead and refrigerated.
- Customizing the Flavor: Add blueberries, chocolate chips, or cinnamon to the batter.
- Serving Suggestions: Perfect for breakfast buffets, kids’ parties, or quick snacks.
- Allergy-Friendly Options: Use gluten-free flour and dairy alternatives if needed.
- Storage Tips: Store cooked pancakes in an airtight container in the fridge for up to 2 days; reheat before serving.