Go Back

Mini Pancakes

Delightful and easy-to-make mini pancakes that are perfect for breakfast and customizable with various toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 mini pancakes
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond or oat milk for added flavor.
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, egg, melted butter, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fill each muffin tin cup about 2/3 full with the batter.
Baking
  1. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  2. Allow to cool slightly before removing from the tin.
Serving Suggestions
  1. Serve with your favorite toppings, such as fresh fruits, maple syrup, or yogurt.

Notes

Make sure not to overmix the batter for the best texture. These pancakes can be customized with chocolate chips, nuts, or different flavorings. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.