Save to Pinterest Adorable, bite-sized pancakes served like breakfast cereal, these mini treats are both crispy on the outside and fluffy inside. They are perfect when served with milk, syrup, or fresh fruit, making breakfast fun and delicious for all ages.
I remember making these mini pancakes for a family brunch, and everyone loved creating their own 'pancake cereal' bowls with different toppings. Watching the pancakes puff as they cook always brings simple joy to our mornings.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp (25 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Whole milk: 3/4 cup (180 ml)
- Large egg: 1
- Unsalted butter, melted: 2 tbsp (28 g), plus extra for cooking
- Vanilla extract: 1 tsp
- To Serve: Maple syrup, honey, or milk
- Fresh berries or sliced banana: Optional
Instructions
- Combine dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make the batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare for cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart. Cook for 1 to 2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden. Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save to Pinterest Our family loves making these together on weekends, with each person adding their favorite toppings for a personalized breakfast treat.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick are all helpful for quick and easy prep.
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels if you have dietary restrictions or allergies.
Nutritional Information
Per serving: Calories 215, Total Fat 7 g, Carbohydrates 32 g, Protein 6 g.
Save to Pinterest These mini pancake bites brighten up any breakfast. Try them with a splash of milk or a drizzle of syrup for a delightful twist!
Answers to Recipe Questions
- → How do you keep mini pancakes crisp?
Serve immediately after cooking for optimal crispness. Reheat briefly in a toaster oven to restore texture.
- → What can you use instead of whole milk?
Plant-based milks like almond or oat can be substituted for a dairy-free option.
- → Can you add flavors to the batter?
Mini chocolate chips or a dusting of cinnamon give extra flavor to these tiny pancakes.
- → What’s the best way to shape the pancakes?
Use a piping bag, squeeze bottle, or even a teaspoon to drop small, uniform dots onto your skillet.
- → How are these typically served?
Stack in a bowl and pour over milk, drizzle with maple syrup, or top with fresh fruit for varied textures and flavors.