Mini Pancakes

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.

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

1. In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.
2. Whisk the melted butter, egg, vanilla extract, lemon juice and milk together until smooth and well combined. 
3. 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.

4. 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. 
5. Serve these mini pancakes with maple syrup and fresh fruit.

• 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.