Description
Mini pancakes are a bite-sized delight that’s perfect for breakfast, brunch, or a fun snack. These fluffy, light pancakes are easy to make and can be customized with a variety of toppings, making them a hit for the whole family.
Ingredients
Scale
- 1 cup (120g) all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk (or dairy-free alternative)
- 1 large egg (or flax egg for vegan)
- 2 tablespoons melted butter (or oil for vegan)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Ingredients: Measure out all your ingredients before starting. This ensures a smooth cooking process.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, sugar, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix!
- Heat the Pan: Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Cook the Pancakes: Use a tablespoon to drop small spoonfuls of batter onto the pan. Cook for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
Notes
- For Vegan Mini Pancakes: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based milk and butter.
- For Gluten-Free Mini Pancakes: Use a gluten-free flour blend in place of all-purpose flour.
- You can freeze mini pancakes for up to 2-3 months. Store in a single layer on a baking sheet, then transfer to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
Nutrition
- Calories: 149 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g