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.
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
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.
- 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!
Start by whisking dry ingredients–flour, sugar, baking powder and salt–together in a medium bowl.
Next, whisk the wet ingredients–milk, canola oil and egg–together until combined.
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.
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.
📖 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
- 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.
- 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.
- 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
Personally, I prefer oil because it leads to more even browning.
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.
Mini Pancakes
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
- 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.
- Freeze in a single layer on a parchment-lined baking sheet, then transfer to a resealable freezer bag. Reheat in a toaster.
Shirley Clements
Joseph K
Shirley Clements
Christina
Lou