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.
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.
Did you try this recipe?Leave a comment + rating and let me know what you think!