These mini pancakes are light and fluffy silver dollar pancakes. They’re easy to make using basic pantry ingredients. These tiny pancakes are perfect for a fun and quick breakfast everyone will love.
Jump to:
Why Should You Make This Recipe
There's something so fun and charming about mini food. My Mini Blueberry Muffins and Banana Mini Muffins are just two that I absolutely adore. These mini pancakes are another recipe I know you will love just as much as I do.
- Easy to make and eat: These little pancakes taste like they came from the best breakfast place in town, but are so quick and simple to make. All you need to make these little pancakes is a mixing bowl, a whisk and a teaspoon.
- Perfect for breakfast and snacking. These silver dollar pancakes are perfect for busy school mornings. They taste just as delicious on their own as they do topped with fresh fruit and maple syrup.
Ingredients
This mini pancake recipe requires only a handful of basic pantry ingredients which makes them perfect for busy mornings.
Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
Wet Ingredients: Gather melted butter, sugar, an egg, vanilla extract, milk and lemon juice.
Substitutions
Here are my recommended substitutions to make these little pancakes if you need them.
- All purpose flour: To make these cinnamon crunch muffins gluten free, use a good 1-1 gluten free flour. Replace the amount of flour based on weight rather (180 g) than cups.
- Baking Powder and Baking Soda: Using both creates light and fluffy pancakes. If you don't have baking soda, use 1 ½ tsp more baking powder. This would be a total of 3 tsp baking powder for one batch of pancake minis.
- Granulated Sugar: This muffin recipe calls for granulated sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter for this blueberry muffin recipe.
- Eggs: This recipe has not been tested without eggs.
- Milk: Use any milk you like. Buttermilk would also be a great choice for these silver dollar pancakes.
- Lemon Juice: A little goes a long way in creating the perfect light and fluffy pancakes. Use an equivalent amount of any acidic liquid such as white vinegar or even orange juice.
- Vanilla Extract: This provides a lovely background flavor. For even more vanilla flavor, use vanilla bean paste.
Variations
Oven Baked Mini Pancakes: Preheat the oven to 400 F (204 C). Lightly grease the mini muffin wells in a mini muffin pan. Prepare the silver dollar pancakes according to the recipe. Fill each of the mini muffin wells ? full if adding toppings or ¾ full for plain mini pancakes. Bake for about 15 minutes or until lightly golden brown.
How To Make
Learn how to make mini pancakes in a few easy steps. Here’s how to make them.
- In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.
- Whisk the melted butter, egg, vanilla extract, lemon juice and milk together until smooth and well combined.
- Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. If you want to add mixins like mini chocolate chips, do so now.
- Heat a non stick skillet or griddle to low- medium heat. Melt some butter on the skillet. Using a teaspoon or mini scooper, drop a heaping teaspoon size amount of mini fluffy pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 1 minute for these tiny pancakes. Flip the pancakes and cook for an additional minute.
- Serve these mini pancakes with maple syrup and fresh fruit.
How To Store, Freeze and Thaw
- Store leftover pancakes: Place the little pancakes in an airtight container for up to 1 week in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze the mini pancakes: Make sure the pancakes are completely cooled to room temperature. Lay them in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- To thaw the pancakes: The easiest and fastest way to thaw your mini pancakes is to lay about 5-6 on a microwave safe plate. Heat in the microwave for about 30 seconds, flipping them halfway through the reheating time. Alternatively, wrap the frozen mini pancakes in foil and bake them in a 350F (177 C) oven for about 10 minutes.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist mini pancakes.
- Use a teaspoon: This is the easiest, quickest and cleanest way to get perfect silver dollar pancakes.
- Add butter: Melt some butter on the warm skillet or griddle after each batch of pancakes. This simple step makes these mini pancakes restaurant worthy.
- Use low-medium heat: It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these little pancakes over low-medium heat to ensure they don’t burn before they’re finished baking.
- Look for bubbles: Bubbles should form, pop and stay open on the surface of the pancake when it is finished cooking and is ready to be flipped.
FAQs
Yes! Prepare the pancake batter according to the directions. Instead of using a teaspoon to scoop the pancake batter onto the skillet, use a ¼ cup measuring cup. This recipe makes about 8-10 regular pancakes.
Place them on a lined baking sheet in a warm (200 F) oven until ready to serve.
This happens when the pancake batter is overmixed. Make sure to sift the flour and only mix the pancake batter until it is just combined. There may still be a few lumps.
More Pancake Recipes to Try
If you try this Mini Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Mini Pancakes Recipe
Equipment
- 1 whisk
- 1 non stick skillet or griddle
- 1 teaspoon
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 tbsp (25 g) granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg (US), room temperature
- 2 tbsp (28 g) unsalted butter, melted
- 1½ cups (354 ml) milk, room temperature
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
Instructions
- In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.
- In another mixing bowl whisk the egg. Then whisk in melted butter, milk, lemon juice and vanilla exrtact together until smooth and well combined.
- Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. If you want to add mix-ins like mini chocolate chips, do so now.
- Heat a non stick skillet or griddle to low- medium heat. Melt some butter on the skillet. Using a teaspoon, drop a heaping teaspoon size amount of mini fluffy pancake batter onto the hot skillet. Aim to get 5-6 mini pancakes on the skillet at a time.
- When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 1 minute for these tiny pancakes. Flip the pancakes and cook for an additional minute.
- Serve these mini pancakes with maple syrup and fresh fruit.
Leave a Reply