Description
These Mini Pancakes are fluffy, soft, and perfectly bite-sized, making breakfast extra fun and delicious! Made with simple ingredients like buttermilk, vanilla, and butter, they cook quickly and are perfect for serving with fresh fruit, maple syrup, or powdered sugar. They’re great for breakfast, brunch, and weekend family treats.
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups buttermilk
- 2 tablespoons melted butter, cooled
- 2 teaspoons pure vanilla extract
- 1 large egg
- Additional butter for coating the pan
Optional Toppings
- Fresh fruit
- Powdered sugar
- Maple syrup
Instructions
- In a medium mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, cooled melted butter, vanilla extract, and egg until well combined.
- Pour the wet ingredients into the dry ingredients.
- Gently mix until just combined. Avoid overmixing because a few small lumps are perfectly fine.
- Heat a large nonstick skillet or griddle over medium-low heat.
- Add a little butter to coat the cooking surface.
- Drop approximately 1 tablespoon of batter onto the skillet for each mini pancake, leaving enough space between them.
- Cook for 2–3 minutes, or until bubbles begin forming on the surface and the edges start to look set.
- Carefully flip each pancake using a spatula.
- Cook the other side for approximately 1 minute, until lightly golden and cooked through.
- Transfer the mini pancakes to a plate and cover loosely to keep warm.
- Repeat with the remaining batter, adding more butter to the skillet when needed.
- Serve warm with fresh fruit, powdered sugar, and maple syrup.
Notes
- Serve warm: Mini pancakes taste best when served fresh and warm with your favorite toppings.
- Fruit toppings: Add strawberries, blueberries, bananas, raspberries, or sliced peaches.
- Sweet toppings: Drizzle with maple syrup, honey, chocolate sauce, or caramel.
- Breakfast platter: Arrange mini pancakes on a large platter with fresh fruit, yogurt, and different dipping sauces.
- Refrigerator storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days.
- Freezer storage: Arrange cooled pancakes in a single layer and freeze until firm. Transfer them to a freezer-safe bag and freeze for up to 2 months for best quality.
- Reheating: Warm refrigerated pancakes in the microwave for 20–30 seconds or heat them in a skillet over low heat.
- From frozen: Reheat frozen pancakes in the microwave, toaster, or oven until warmed through.
- Make-ahead tip: Prepare the pancakes in advance and refrigerate or freeze them for quick weekday breakfasts.
- Avoid soggy pancakes: Allow pancakes to cool completely before storing them in an airtight container.