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ByMarcellina Published on Last updated
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These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! Such a cute little bite that is so much fun to make and eat you’ll want to make these again and again!!
Why you’ll love this recipe!
When you want a quick recipe that is easy to make, fun to eat and totally made from scratch, make Mini Pancakes!! These super cute pancakes mix up in a matter of minutes.
Made for little hands, mini pancakes are perfect for children and great in lunch boxes. But these are also ideal to serve for baby showers, a wedding brunch or that special high tea.
If you love these, you’ll also love my Nutella pancakes which is based on this recipe.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Table of Contents
- 1 Ingredient Notes
- 2 Instructions
- 4 Serving Suggestions
- 5 More recipe like this
Ingredient Notes
The best part about this recipe, besides how delicious they are, is it uses basic pantry ingredients.
- all purpose plain flour – this will produce light pancakes
- unsalted butter – using unsalted means you control how much salt you add
- sugar – just a little but this can be reduced for savory mini pancakes
- baking powder – for rise and fluffiness – not to be confuse with baking soda!
- egg – at room temperature is best
- milk – I use 2% fat but whole milk or even non dairy will be fine
Plus a little salt to bring out the flavors!
Instructions
You won’t need an electric mixer to make this recipe, just a whisk and a couple of bowls.
- Whisk together the egg, milk and melted butter in a jug or small bowl.
- In a seperate bowl, whisk flour, sugar, baking powder and salt to combine then add egg/milk mixture. Whisk until just combined.
- The batter should be smooth and hold a soft form when dropped off a spoon. Add a little extra milk if too thick.
- Heat a non stick skillet or griddle pan. Use a little butter to grease the pan. Drop a small amount of batter (approx 2-3 teaspoons) from a spoon
Expert Tips & FAQs
Little mini pancakes are super easy for anyone to make. The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
How do I know when to flip my mini pancakes?
You’ll know they are ready when bubbles start appearing and popping on the surface of the pancake. Only flip once.
How do I stop my pancakes burning?
Reduce the heat. Use a medium low heat to cook pancakes.
Can this recipe be made ahead? Can I freeze them?
Absolutely! These are ideal to make ahead and freeze. Freeze in airtight containers (like Tupperware) with layers of non-stick parchment paper separating the layers. To reheat, place on a 3 or 4 plate and microwave for 10-15 seconds or more until warm. Alternatively, wrap in foil and pop into a 350ºF/180ºC oven for 10 minutes.
Can I make larger pancakes with this recipe?
Sure! You’ll get about 8 regular pancakes from this recipe.
Serving Suggestions
Of course, maple syrup or honey with mini pancakes are a match made in heaven but have you considered these alternatives?
- Strawberry Jam Recipe
- Blueberry Compote
- Raspberry Compote
- Mascarpone Cream
More recipe like this
- Caramel Cinnamon Rolls
- Gluten Free Granola
- Sourdough French Toast
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Quick & Easy Mini Pancakes
These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! These small pancakes should measure no more than 2 inches/5cm in diameter.
5 from 119 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings:30 mini pancakes
Author: Marcellina
Ingredients
- 1 cup (125 grams) all purpose plain flour
- 2 tablespoons superfine (castor) sugar
- 2½ teaspoons baking powder NOT "baking soda" or "bi carb soda"
- pinch salt
- ⅔ cup milk
- 1 large egg at room temperature
- 2 tablespoons (30 grams) melted unsalted butter
- extra butter for cooking
Instructions
To make the batter, in a bowl whisk together flour, sugar, baking powder and salt.
In another bowl or jug whisk together milk, egg and melted butter.
Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter.
Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.
Notes
Tips for success
- The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
- Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
- Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
FAQ’s
How do I know when to flip my mini pancakes?
You’ll know they are ready when bubbles start appearing and popping on the surface of the pancake. Only flip once.
How do I stop my pancakes burning?
Reduce the heat. Use a medium low heat to cook pancakes.
Can this recipe be made ahead? Can I freeze them?
Absolutely! These are ideal to make ahead and freeze. Freeze in airtight containers (like Tupperware) with layers of non-stick parchment paper separating the layers. To reheat, place on a 3 or 4 plate and microwave for 10-15 seconds or more until warm. Alternatively, wrap in foil and pop into a 350ºF/180ºC oven for 10 minutes.
Can I make larger pancakes with this recipe?
Sure! You’ll get about 8 regular pancakes from this recipe.
Tried this recipe? Give it a star rating and leave a comment below!
Nutritional Estimate Per Serving
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 22mg | Iron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Servings: 12 pancakes
