Golden Mini Pancakes
Golden Mini Pancakes
These Mini Pancakes use a simple, fluffy batter portioned into bite sized dollops, cooked in batches until golden on a griddle. Keeping every portion roughly the same size is the small detail that makes the biggest difference, helping each little pancake cook evenly in under a minute per side. Serve them piled high, cereal style in a bowl with milk, or threaded onto skewers for a fun, playful breakfast everyone at the table enjoys.
Ingredients
Equipment
Method
- Whisk together flour, sugar, baking powder, and salt.
- Whisk milk, egg, melted butter, and vanilla; combine with dry ingredients.
- Heat a lightly greased griddle over medium low heat.
- Drop 1 teaspoon portions of batter onto the griddle, spaced apart.
- Cook about 1 minute until bubbles form, then flip.
- Cook another 30 to 45 seconds until golden; repeat with remaining batter.
- Serve warm with syrup, berries, or powdered sugar.
Use a squeeze bottle or measuring spoon to portion the batter; consistent sizing is what keeps every mini pancake cooking at the same rate.
Notes
- A few small lumps in the batter are fine and help keep the pancakes light.
- Watch for small bubbles on the surface as the cue to flip.
- Keep the heat at medium low, since small pancakes brown quickly.
- A griddle gives you more cooking surface than a single skillet, letting you cook more pancakes at once.