Here’s a simple, mini fluffy pancakes recipe—perfect for breakfast bites, brunch, or kids’ snacks 🥞✨
Mini Fluffy Pancakes
Makes: ~24 mini pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- ½ tsp vanilla extract (optional)
Instructions
1. Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
3. Combine
- Pour wet into dry ingredients. Stir gently until just combined.
- Tip: Don’t overmix—batter should be slightly lumpy for fluffiness.
4. Cook Mini Pancakes
- Heat a nonstick skillet or griddle over medium heat.
- Lightly grease with butter.
- Drop 1–2 tbsp batter per pancake onto skillet.
- Cook 1–2 minutes until bubbles form on top, edges look set.
- Flip and cook another 1–2 minutes until golden.
5. Serve
- Serve warm with maple syrup, fresh fruit, yogurt, or nut butter.
Variations
- Blueberry mini pancakes: Add 1/3 cup fresh or frozen blueberries to batter.
- Chocolate chip: Fold in 2–3 tbsp mini chocolate chips.
- Banana: Mash ½ ripe banana into wet ingredients.
- Protein boost: Add 1–2 tbsp protein powder (reduce flour slightly).
💡 Pro Tips
- Use a tablespoon or small cookie scoop for evenly sized mini pancakes.
- Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the rest.
- Mini pancakes are perfect for stacking and dipping in syrup or chocolate sauce.
If you want, I can also give a gluten-free or keto-friendly mini pancake recipe that’s just as fluffy.
Do you want me to do that?
