Golden Mini Pancakes

TahiraJaved

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4 People

Course: Breakfast

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the Pancakes:

1 cup all purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
1 large egg
2 tbsp melted butter plus more for the griddle
1/2 tsp vanilla extract

FOr Serving:

Maple syrup
Fresh berries
Powdered sugar for dusting

Equipment

1 Griddle or nonstick skillet cooks the pancakes in batches
1 Mixing bowl for combining the batter
1 Whisk blends the wet and dry ingredients smoothly
1 Small spoon or squeeze bottle portions the batter into small, even dollops

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.

STORAGE: Refrigerate up to 3 days, or freeze up to 2 months.