I remember the first time I made this mini pancake recipe, it was a Saturday morning, and I wanted something playful and lighthearted. I was craving pancakes but also wanted finger food. Enter: mini pancakes. They’re just as fluffy and buttery as the classic version but shrunk down to the size of a silver dollar. These little golden bites are perfect for brunch spreads, kids’ breakfasts, or even skewered up for a pancake board at your next gathering.
Whether you’re making them for a lazy weekend treat or meal-prepping for the week, these mini pancakes are as fun to eat as they are to make. They’re golden and crisp on the outside, tender and fluffy on the inside, and totally customizable with toppings or mix-ins. Plus, they’re ready in about 20 minutes from start to finish.
Table of contents
Why These Tiny Pancakes are a Big Deal
Mini pancakes might seem like a novelty, but there are a lot of reasons to love them. Here’s why this recipe works so well:
- Fluffy and soft every time: Thanks to a little baking powder and the right mixing method, these mini pancakes puff up beautifully.
- Perfect for dipping or stacking: Their small size makes them ideal for creating fun breakfast platters or serving with a variety of toppings.
- Kid-approved and freezer-friendly: These are a hit with little ones and freeze well for busy mornings.
- Customizable batter: Swap in gluten-free flour or dairy-free milk to suit your dietary needs.
- No fancy tools needed: A zip-top bag or squeeze bottle makes portioning easy, but a spoon works just as well.
How to tweak this recipe to your needs:
- Vegan? Use plant-based milk (like almond or oat) and a flax egg.
- Gluten-free? Use a 1:1 gluten-free all-purpose flour.
- Low-sugar? Cut the sugar in half or replace with a sugar substitute.
Recipe Card
Mini Pancake Recipe
4
servings5
minutes10
minutes220
kcalFluffy, golden mini pancakes perfect for breakfast, brunch, or snacking. Easy to make and customizable with your favorite toppings.
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Ingredients
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 egg
2 tbsp melted butter
1/2 tsp vanilla extract
Butter/oil for cooking
Directions
- Mix the dry ingredients (2 minutes): In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients (2 minutes): In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry (1 minute): Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix, some lumps are okay!
- Heat your pan (2 minutes): Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Portion the batter (8–10 minutes total): Use a teaspoon, squeeze bottle, or piping bag to drop small rounds of batter (about 1 tablespoon each) onto the pan. Cook 1–2 minutes per side, flipping when bubbles form.
- Serve warm and enjoy! Pile them high, skewer them on sticks, or serve them with syrup, Nutella, berries, or whipped cream.
Notes
- For best results, cook the pancakes on medium heat and flip only when bubbles form on the surface, that’s the key to a perfect golden finish!
- Add chocolate chips, berries, or cinnamon for variations.
- Freeze extras for up to 3 months.
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Tips to Make Them Absolutely Perfect
Here are a few tips I’ve picked up that really make a difference:
- Keep them uniform: Use a squeeze bottle for perfectly round, even pancakes.
- Don’t overcrowd the pan: Give each pancake room to puff and flip.
- Use medium-low heat: Too hot and they’ll burn before cooking through.
- Want crisp edges? Add a little extra butter to the pan before cooking.
- Make ahead magic: These freeze beautifully, layer between parchment and freeze in a zip-top bag.
How to Serve Mini Pancakes Like a Pro
These little guys are fun to serve and easy to dress up:
- Build a pancake tower: Stack them high with fruit and syrup for brunch flair.
- Dip it good: Serve with little cups of maple syrup, chocolate sauce, or fruit compote.
- Skewer them: Thread onto skewers with fruit and marshmallows for a pancake kabob.
- Brunch board: Arrange them with berries, whipped cream, bacon, and spreads for a beautiful brunch board.
FAQs About Mini Pancake Recipe
They’re often called silver dollar pancakes due to their size, about the size of an old silver dollar coin.
Use a teaspoon, squeeze bottle, or piping bag for consistent size and shape.
Yes! Just mix regular milk with 1 tsp vinegar or lemon juice and let it sit for 5 minutes.
They take about 1–2 minutes per side on medium heat.
It’s best fresh, but you can mix the dry ingredients ahead and combine with wet when ready to cook.
Overmixing the batter or using expired baking powder can make them dense. Stir gently and use fresh ingredients.
Let’s Wrap This Up, Pancake Party-Style!
There you have it, a whole tray of fluffy, golden mini pancakes just waiting to be devoured! Whether you’re serving them up for brunch, meal-prepping for busy mornings, or treating the kids to a fun breakfast-for-dinner night, this mini pancake recipe brings both joy and flavor in every tiny bite. I hope you give them a try and make them your own with your favorite toppings and twists.
If you loved these and want to keep the pancake train rolling, check out my super easy and cozy Healthy Pancakes Recipe or the classic crowd-pleaser Cracker Barrel Pancake Recipe. For something extra indulgent, don’t miss the Chocolate Chip Pancake Recipe, it’s pure breakfast dessert heaven!
Now go on, stack ’em high, drizzle that syrup, and enjoy every bite. And if you do make them, we’d love to see how yours turn out, tag us on social media or drop a comment below so we can all drool together.
Happy flipping, friends!
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