Fast and Easy Mini Pancakes
Indulge in fluffy delight with this Mini Pancakes Recipe. These mini pancakes are quick, easy, and irresistibly delicious for a quick breakfast or snack. Wholesome and fun, they are a delightful treat for adults and kids of all ages. Learn how to make them in minutes!
Whenever I ask my kids what they want for breakfast on the weekend, they say pancakes. And I don’t mind making them; I love pancakes, too. I typically make regular-size fluffy pancakes with whole wheat flour, but sometimes, I like to make a slight change so they get excited, which is the case with these adorable mini pancakes. This is particularly much fun for my 2-year-old son because these little pancakes fit perfectly in his little hands. Also, I used regular all-purpose flour in this recipe.
Ingredients you’ll need in this Mini Pancakes Recipe
These pancakes are easy to make and require simple ingredients you already have in your pantry. Here they are:
- 1 cup all-purpose flour – I never made mini pancakes with whole-wheat flour, but I made my regular-size ones using whole-wheat flour, so I am sure it will work here. So, if you want to make a healthier version, substitute entirely or use a portion of whole wheat and a bit of all-purpose flour.
- 2 large eggs – let them sit on the counter to reach room temperature.
- 3/4 cup buttermilk or plain kefir – I love using kefir in recipes, but buttermilk will work just fine.
- 1/2 cup sparkling water – the sparkling water adds that extra fizz to your pancakes, helping them rise and achieve a light, fluffy texture.
- 1 tbsp maple syrup – I don’t like putting too much sweetener in my pancakes since we sometimes enjoy them in a savory way. But if you want them sweeter, feel free to add more. Remember that you can always put more on the cooked pancakes.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp of unsalted butter, melted
Step-by-step instructions for making these homemade mini pancakes
- Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the eggs in a separate medium bowl with a fork or a whisk, then add the sparkling water, maple syrup, and melted butter. If you want to add flavorings like vanilla extract or lemon zest, this is the time to do it.
- Pour the wet ingredients mixture into the dry ingredients and gently stir until combined. It’s okay if there are lumps; be careful not to overmix because this can make the pancakes less fluffy.
- Preheat a griddle or non-stick large skillet over medium heat. Lightly grease it with butter or oil (vegetable oil or avocado oil). If you have a mini pancake mold, you can use it here. If not, no worries, you can still make great-tasting fluffy pancakes 😏. See the video below for both options.
- Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake.
- Let the pancakes cook until you see little bubbles forming on the surface. This is a sign that the pancakes are rising and becoming fluffy.
- Carefully flip the pancakes and cook for another 1-2 minutes on the other side until they’re golden brown and cooked through.
- Remove the pancakes from the griddle and serve them warm with your favorite toppings.
How to Serve Mini Homemade Pancakes
Serving mini pancakes is all about personal preference and creativity. I would highlight the creativity part because sometimes you must be creative to please the little hungry hands 😉. Here are some ways to serve your delicious, fluffy pancakes:
- Stack the pancakes on a plate, adding butter between each one. Drizzle with maple syrup, honey, or any other favorite syrup, and add fresh fruit.
- Top your mini pancakes with fresh fruits like strawberries, blueberries, bananas, or raspberries. You can also add a dollop of whipped cream for a delicious contrast in texture.
- Add dark or white (or both 😊) chocolate chips to your pancake batter if you have a sweet tooth (who doesn’t 😏).
- Spread a layer of Nutella and top with banana slices and berries (my kids’ favorite).
- Make a simple fruit compote by simmering berries or sliced fruit with sugar and water until it thickens. Spoon this fruity goodness over your pancakes.
- Or go the savory route – top them with scrambled eggs, bacon, and a sprinkle of grated cheese. Or spread some avocado spread with feta on top of the pancakes.
Frequently Asked Questions
Yes, you can absolutely make mini pancakes ahead of time and freeze them for later use. Or if you end up with leftover pancakes, you can always freeze them. This is a convenient way to have a quick and delicious breakfast or snack whenever needed. I do this for my kiddos for a quick breakfast before school. Allow the cooked mini pancakes to cool completely at room temperature. Once cool, place the mini pancakes in a freezer-safe resealable plastic bag or an airtight container in a single layer. Place parchment or wax paper between the layers to prevent them from sticking together. Store them in the freezer for up to 1-2 months. Reheat the frozen mini pancakes in a toaster or oven until they’re warm and crispy.
Overmixing pancake batter can lead to tough, dense pancakes. Mix the batter until the ingredients are combined; a few lumps are okay. Pay attention to the consistency of your batter. It should be pourable but not overly thin (if it is too thin, you can make crepes 😏). Wait until you see bubbles forming on the surface of the pancakes before flipping them. Trying to flip too soon can result in unevenly cooked pancakes. Even if you’re using a non-stick pan or griddle, it’s a good practice to lightly grease the surface with oil or butter to prevent sticking and ensure a nice golden crust.
In conclusion, making mini pancakes is a delightful culinary adventure and an opportunity to get creative with your breakfast or snack. Following a few simple tips and avoiding common mistakes, you can achieve fluffy, perfectly cooked mini pancakes that please kids and adults alike. This delicious recipe for busy mornings could become your favorite pancake recipe for the whole family!
If you like this recipe, here are some other great recipes to try:
- Easy French Toast Recipe with Coconut Oil (No Butter)
- Easy Fluffy Whole Wheat Pancakes with Kefir
- Best One Bowl Banana Bread with Chocolate Chips
- Easy Homemade Granola Bars (No Peanut Butter)
- Easy & Tasty Ricotta French Toast
- Simple & Tasty Cinnamon French Toast Recipe
- Easy & Delicious Whole-Wheat Crepes without Sugar (with Coconut Oil)
- Healthy & Easy Whole-Wheat Waffles Recipe
Are you a fan of healthy and delicious recipes like this one? Stay tuned for more culinary inspiration, nutrition tips, and wellness guides here. Subscribe to the newsletter and follow me on social media to never miss an update! Remember to share your mini pancake-making adventures with me in the comments below.
Fast and Easy Mini Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 eggs large room temperature
- 3/4 cup buttermilk or kefir
- 1/2 cup sparkling water
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Salt
- 2 tbsp butter unsalted
Instructions
- Combine flour, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk the eggs in a separate medium bowl with a fork or a whisk, then add the sparkling water, maple syrup, and melted butter. If you want to add flavorings like vanilla extract or lemon zest, this is the time to do it.
- Pour the wet ingredients mixture into the dry ingredients and gently stir until combined. It's okay if there are lumps; be careful not to overmix because this can make the pancakes less fluffy.
- Preheat a griddle or non-stick large skillet over medium heat. Lightly grease it with butter or oil (vegetable oil or avocado oil). If you have a mini pancake mold, you can use it here. If not, no worries, you can still make great-tasting fluffy pancakes 😏. See the video for both options.
- Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake.
- Let the pancakes cook until you see little bubbles forming on the surface. This is a sign that the pancakes are rising and becoming fluffy.
- Carefully flip the pancakes and cook for another 1-2 minutes on the other side until they're golden brown and cooked through.
- Remove the pancakes from the griddle and serve them warm with your favorite toppings.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- All-purpose flour – I never made mini pancakes with whole-wheat flour, but I made my regular-size ones using whole-wheat flour, so I am sure it will work here. So, if you want to make a healthier version, substitute entirely or use a portion of whole wheat and a bit of all-purpose flour.
- Sparkling water – the sparkling water adds that extra fizz to your pancakes, helping them rise and achieve a light, fluffy texture.
- Maple syrup – I don’t like putting too much sweetener in my pancakes since we sometimes enjoy them in a savory way. But if you want them sweeter, feel free to add more. Remember that you can always put more on the cooked pancakes.
