Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 ¼ cups milk (whole or buttermilk)
- 1 large egg
- 2 tbsp melted butter (plus extra for greasing)
- 1 tsp vanilla extract
Optional Toppings:
- Maple syrup or honey
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream or yogurt
- Chocolate chips or Nutella drizzle
Instructions
- Prepare the Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla until smooth. Combine wet and dry ingredients and stir gently until just combined — don’t overmix!
- Cook the Mini Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Drop small spoonfuls of batter (about 1 tablespoon each) onto the pan. Cook 1–2 minutes, until bubbles form on top; flip and cook another 30–60 seconds until golden.
- Serve: Stack them high, drizzle with syrup, and add your favorite toppings. Serve warm and enjoy!
Notes
- Use a squeeze bottle for perfectly round mini pancakes.
- Make them ahead and freeze — reheat in a toaster or air fryer.
- Try them on skewers with fruit for fun pancake kebabs!
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
