Fluffy Mini Pancakes Recipe – Perfect for Breakfast or Snacking
There’s something so comforting about a stack of warm, fluffy pancakes in the morning — especially when they’re bite-sized and irresistibly soft. These Mini Pancakes are the perfect combination of light, tender texture and rich buttery flavor. Whether you serve them with a drizzle of maple syrup, a sprinkle of powdered sugar, or a handful of fresh berries, they’re sure to bring smiles to the breakfast table.
They’re also great for brunch parties, lunchboxes, or as a fun snack for kids. Best of all, this simple recipe comes together quickly with just a few pantry staples!
Why You’ll Love This Recipe
- Quick and Easy: Takes less than 20 minutes from start to finish.
- Fluffy and Light: Thanks to buttermilk (or a simple milk substitute).
- Kid-Friendly: Perfectly sized for little hands and dipping fun!
- Customizable: Serve with honey, syrup, fruit, chocolate sauce, or whipped cream.
Ingredients
- 125 g (¾ cup + 1 tbsp) all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- Pinch of salt
- 30 g (2½ tbsp) sugar
- 1 large egg
- 25 g (2 tbsp) melted butter
- 150 ml (½ cup + 4 tbsp) buttermilk – or regular milk mixed with ¼ tsp vinegar or lemon juice
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. This helps evenly distribute the leavening agents and ensures a smooth batter.
Step 2: Prepare the Wet Ingredients
In a separate bowl or measuring jug, combine the buttermilk, melted butter, and egg. Beat until the mixture is smooth and the egg is fully incorporated.
Tip: If you don’t have buttermilk, simply stir ¼ teaspoon of vinegar or lemon juice into regular milk and let it sit for 5 minutes before using.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined — it’s okay if the batter is slightly lumpy. Overmixing can make the pancakes dense instead of fluffy.
Step 4: Shape the Pancakes
To create evenly sized mini pancakes, transfer the batter into a piping bag, ziplock bag, or squeeze bottle. Cut a very small opening at the tip. This gives you more control and helps keep the pancakes uniform.
If you prefer, you can also use a spoon to drop small portions of batter onto the pan.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a touch of butter or oil. Pipe or spoon small circles of batter onto the pan — about 1½ inches wide each.
Cook for about 2–3 minutes on one side, until bubbles form on the surface, then carefully flip and cook for another 1–2 minutes until golden and cooked through.
Step 6: Serve and Enjoy
Stack the warm mini pancakes on a plate and drizzle generously with maple syrup or honey. Add your favorite toppings such as:
- Fresh berries or sliced bananas
- Nutella or peanut butter
- Whipped cream or yogurt
- Chopped nuts or chocolate chips
Helpful Tips
- Keep cooked pancakes warm in a low oven (90°C / 200°F) while you finish the rest.
- For extra flavor, mix a little vanilla extract or cinnamon into the batter.
- Make a double batch and freeze leftovers — simply reheat in the toaster or microwave for a quick breakfast anytime.
Serving Suggestion
Serve these delightful mini pancakes in a bowl or on a platter, topped with syrup and fresh fruit for a cozy morning treat. They’re light, fluffy, and absolutely irresistible when eaten warm!