Mini Pancakes Recipe
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.
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.
Notes
Make regular pancakes with this mini pancake recipe: 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.
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.
did you make this recipe?tag @olivesnthyme on Instagram