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Home » breakfast » Mini Pancakes

Mini Pancakes

Published: Apr 21, 2024 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Light and fluffy mini pancakes are a delicious family friendly (and sure to be kid favorite!) breakfast. Ready in less than 20 minutes and made with basic pantry staples, these adorable bites are fun to make and incredibly tasty.

A blue platter of mini pancakes with raspberries scattered over top, with powdered sugar and maple syrup.
Jump to Recipe
20 minutes minutes 6 Comments

Is there anything more adorable than a perfect, bite-sized mini pancake? How about one made with simple pantry ingredients? Yes and yes! Whether slathered with maple syrup or dusted with powdered sugar, they’re guaranteed to be a hit for breakfast.

If you want to change up your weekend pancakes, I also love making blueberry lemon pancakes.

Jump to:
  • 📋 Ingredients you’ll need
  • 🔪 Step by step instructions
  • 📖 Variations
  • 💭 Cooking tips
  • ❓FAQ
  • Related recipes

📋 Ingredients you’ll need

What I love about this recipe is that it involves ingredients you definitely already have on hand. So, when the pancake craving hits your family, you’ll be ready. Think of this as a basic recipe you can dress up.

Ingredients for pancakes in bowls on a wooden board.
  • The dry ingredients are all-purpose flour, sugar, baking powder and salt. This will give you a fluffy pancake batter with a hint of sweetness.
  • The wet ingredients are a combination of milk (I use 2%), canola oil and egg. You could also use any neutral oil (like vegetable oil) or melted butter instead of oil.

🔪 Step by step instructions

These pancakes come together in 20 minutes and couldn’t be easier!

Dry ingredients in a glass bowl with a yellow whisk.

Start by whisking dry ingredients–flour, sugar, baking powder and salt–together in a medium bowl.

Wet ingredients being whisked in a glass bowl.

Next, whisk the wet ingredients–milk, canola oil and egg–together until combined.

Dry and wet ingredients being whisked together in a glass bowl.

Add the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to over-mix, your batter should still have a few small lumps.

The batter of small pancakes in a non stick frying pan.

Heat a large non-stick pan over medium heat. Lightly grease with canola oil. Add batter, about 1-2 tablespoon at a time, onto the pan to form mini pancakes. Leaving space between them so they don’t touch. Cook until bubbles form on the surface of the pancakes and the edges look set, about 1-2 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Closeup of mini pancakes on a blue plate with raspberries and maple syrup on top.

📖 Variations

There aren’t many ingredients to substitute in this recipe, but there are a number of fun variations you can try.

  • Whole wheat: Replace ⅓ cup of all purpose flour for whole wheat flour. This will add a bit of nuttiness to the pancakes without making them overly dense.
  • Blueberry or raspberry: Fold ¼ cup of berries before cooking the batter.
  • Chocolate chip: Fold in ¼ cup of chocolate chips before cooking the batter.

💭 Cooking tips

  1. Keep an even cooking temperature: You’ll likely need to adjust the heat as you cook multiple batches of pancakes. Too high heat can cause the pancakes to brown too quickly on the outside and be raw on the inside and too low heat can lead to soggy, pale pancakes.
  2. Use a neutral oil for frying: My preferred fat for cooking pancakes is canola oil. I find you can get more even browning without having to worry about butter burning. If you want that buttery flavour, serve them with a pat of butter.
  3. Know when to flip: These little pancakes cook super quickly, so keep your eyes on them! You’ll know they’re ready to be flipped when bubbles form on top and the edges begin to brown (this usually takes about 1-2 minutes).

❓FAQ

Is it better to make pancakes with butter or oil?

Personally, I prefer oil because it leads to more even browning.

Can I freeze mini pancakes?

Yes, freeze the pancakes in a single layer on a baking sheet or plate, then transfer them to a resealable freezer bag. This will ensure they don’t stick together. To reheat, I like to use a toaster.

Related recipes

Looking for other breakfast or brunch recipes? Try these.

  • Two slices of french toast on a white plate with berries and maple syrup.
    Sourdough French Toast
  • Closeup of broccoli bacon quiche cut into slices with a slice missing.
    Bacon Broccoli Quiche
  • Closeup of banana pumpkin muffins on a cooling rack with a burgundy napkin.
    Pumpkin Banana Muffins
  • Closeup of apple cinnamon oatmeal in a white bowl with fresh chopped apples, peanut butter and walnuts on top.
    Apple Cinnamon Oatmeal
Six pancakes on a plate with raspberries sprinkled over top, with icing sugar and a small cup of maple syrup.

Mini Pancakes

Author: Louisa Clements
5 from 2 votes
Light and fluffy mini pancakes are a delicious family-friendly (and sure to be kid favorite!) breakfast. Ready in less than 20 minutes and made with basic pantry staples, these adorable bites are fun to make and incredibly delicious.
Pin Print
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 20 minutes minutes
Servings: 4

Ingredients

  • 1 cup all purpose flour
  • 1 tablespoons sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ⅔ cup 2% milk
  • 1 large egg
  • 2 tablespoons canola oil + extra for cooking

Instructions

  • In a medium bowl, whisk together dry ingredients–flour, sugar, baking powder and salt.
  • In a separate medium bowl, whisk together the wet ingredients–milk, canola oil and egg.
  • Add the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, your batter should still have a few small lumps.
  • Heat a large non-stick pan over medium heat. Lightly grease with canola oil. Add batter, about 1-2 tablespoons at a time, onto the pan to form mini pancakes. Leaving space between them so they don’t touch.
  • Cook until bubbles form on the surface of the pancakes and the edges look set, about 1-2 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
  • Repeat with the remaining batter.

Notes

  1. Adjust your heat as needed as you cook the pancakes, you’ll want to try and keep an even heat that ensures the pancakes are cooked through. I find I often need to turn the heat down between batches. 
  2. Freeze in a single layer on a parchment-lined baking sheet, then transfer to a resealable freezer bag. Reheat in a toaster.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: breakfast, easy, Fall, Spring
Nutrition Facts
Mini Pancakes
Amount Per Serving
Calories 224 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 44mg15%
Sodium 319mg14%
Potassium 104mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 100IU2%
Vitamin C 0.1mg0%
Calcium 176mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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Reader Interactions

5 from 2 votes (2 ratings without comment)

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Comments

  1. Shirley Clements

    May 20, 2024 at 1:12 pm

    I love that you display the ingredients! I will definitely be trying your mini pancake recipe!
    ★★★★★
    Reply
  2. Joseph K

    May 31, 2021 at 7:07 pm

    Wow, be sure to get that “crust” and these are the best pancakes ur gonna see everybody ^^
    Reply
  3. Shirley Clements

    October 25, 2020 at 10:29 am

    These pancakes look sooo awesome & the recipe looks so easy! Must treat myself & make them soon! ???
    ★★★★★
    Reply
  4. Christina

    July 29, 2016 at 8:46 am

    Love your breakfast recipes! This one is great!
    Reply
    • Lou

      August 14, 2016 at 9:27 am

      Thanks, Christina! Glad you enjoyed it.
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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