Mini pancakes are one of those things that look a little extra, but secretly they are the easiest breakfast I make. They come together fast, use basic pantry ingredients, and somehow feel special every single time.
I started making them on busy mornings when full-size pancakes felt like too much commitment. Smaller pancakes cook quicker, flip easier, and honestly disappear faster from the plate.
What surprised me most was how versatile they are. Breakfast, brunch, lunchboxes, or a casual weekend spread, mini pancakes fit in everywhere without trying too hard.
Why Mini Pancakes Are Always a Good Idea
There’s something about food being smaller that makes it more fun to eat. Mini pancakes feel playful, especially for kids, but adults always reach for them too.
They’re also easier to control while cooking. Less stress at the stove, fewer burnt edges, and a better chance of getting every batch golden and soft.
I also love how customizable they are. Sweet, lightly sweetened, or even leaning savory, this base recipe handles it all without drama.
Ingredients Needed for the Recipe
- All purpose plain flour – this forms the base and gives the pancakes structure without making them heavy.
- Granulated sugar – adds a gentle sweetness that can be adjusted or reduced if needed.
- Baking powder – helps the pancakes rise and stay light and fluffy.
- Salt – just a pinch to balance the flavors and wake everything up.
- Whole milk – adds moisture and creates a smooth, pourable batter.
- Egg – binds the batter and adds softness to the finished pancakes.
- Melted unsalted butter – brings richness and flavor without overpowering.
- Extra butter for cooking – keeps the pancakes from sticking and adds a golden finish.
How to make Mini Pancakes?
Step 1 – Mix the dry ingredients
I start by whisking the flour, sugar, baking powder, and salt together in a bowl. This makes sure everything is evenly distributed before any liquid touches it.
Taking this extra minute helps avoid uneven pancakes later, especially those bitter baking powder pockets no one wants.
Step 2 – Combine the wet ingredients
In a separate bowl or jug, I whisk together the milk, egg, and melted butter. I like everything at room temperature so the batter stays smooth.
The butter should be melted but not hot, otherwise it can scramble the egg and that’s never the goal.
Step 3 – Bring the batter together
I pour the wet ingredients into the dry and whisk gently until just combined. A few small lumps are fine and actually better than overmixing.
If the batter feels too thick, I add a splash of milk until it drops easily from the spoon.
Step 4 – Heat the pan
I heat a non-stick skillet over medium-low heat and lightly grease it with butter. Too much butter can burn, so I keep it minimal.
Giving the pan time to heat evenly makes a big difference with such small pancakes.
Step 5 – Cook the mini pancakes
I drop small spoonfuls of batter onto the pan, about 2 to 3 teaspoons each. They should stay under two inches wide.
After about 45 seconds, bubbles form and pop on the surface, which is my cue to flip them.
Step 6 – Flip and finish
I flip each pancake once and cook the other side until lightly golden. It usually takes about the same time as the first side.
Once done, I transfer them to a plate and keep them warm while finishing the rest of the batter.
Fun Ways to Serve Mini Pancakes
Mini pancakes shine when they’re part of a spread. I like stacking them loosely and letting everyone dress their own plate.
Classic maple syrup always works, but fruit compotes, honey, or a dusting of powdered sugar make things interesting.
For brunch tables, I sometimes serve them with mascarpone cream or jam on the side, which feels fancy without extra effort.
Tips
- Mix the batter until just combined to keep the pancakes tender.
- Use medium-low heat so the pancakes cook through without browning too fast.
- Flip only once when bubbles appear and start popping.
- Keep pancakes small so they cook evenly and stay soft.
- Let ingredients come to room temperature for a smoother batter.
- Avoid overcooking since mini pancakes dry out faster than large ones.
Storing and Making Ahead
Mini pancakes are perfect for making ahead, which is a lifesaver on busy mornings. I let them cool completely before storing.
I stack them with parchment paper in between and place them in an airtight container in the fridge or freezer.
To reheat, I use the microwave for a quick fix or warm them in the oven wrapped in foil if I have a bit more time.
They stay soft and fluffy even after reheating, which is why I always make a double batch.
Mini Pancakes Recipe
Description
These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! Such a cute little bite that is so much fun to make and eat—you’ll want to make these again and again!
ingredients
Instructions
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In a bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
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In another bowl or jug, whisk together whole milk, egg, and melted butter.
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Pour the wet ingredients into the dry ingredients and whisk until just combined. Add a little more milk if the batter is too thick—it should be smooth and drop softly from a spoon.
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Heat a non-stick skillet or griddle pan over medium-low heat. Lightly grease with a small amount of butter.
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Drop about 2–3 teaspoons of batter per pancake onto the pan. Keep pancakes small—about 2 inches (5 cm) in diameter.
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Cook for about 45 seconds or until bubbles form and pop on the surface. Flip and cook the other side until golden brown (about the same time). Transfer to a plate and keep warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 2g10%
- Cholesterol 55mg19%
- Sodium 180mg8%
- Potassium 80mg3%
- Total Carbohydrate 12g4%
- Dietary Fiber 0.5g2%
- Sugars 3g
- Protein 3g6%
- Calcium 80 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t overmix: Mix batter only until just combined to keep pancakes light and tender.
- Room temperature ingredients: Helps create a smoother, more consistent batter.
- Freeze for later: Cool completely, layer between parchment paper, and store in an airtight container for up to 1 month.
- Make them regular-sized: This recipe yields about 8 standard pancakes if you prefer larger ones.
