Ingredients
Makes about 30 mini pancakes
- 1 cup (125 g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (180 ml) milk
- 1 large egg
- 1 tablespoon melted butter (plus more for cooking)
- ½ teaspoon vanilla extract (optional — adds flavor)
Instructions
Step 1 – Mix dry ingredients
In a bowl, whisk together:
- Flour, sugar, baking powder, and salt.
Step 2 – Add wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour into the dry ingredients and whisk gently until smooth.
Don’t overmix — a few small lumps keep your pancakes fluffy!
Step 3 – Cook the mini pancakes
- Heat a nonstick skillet or griddle over medium heat.
- Lightly brush with butter or oil.
- Drop small spoonfuls (about 1 tablespoon each) of batter onto the pan — you can use a squeeze bottle or piping bag for perfect rounds!
- Cook for 30–45 seconds per side, or until golden and puffed.
Flip when bubbles form on the surface and edges look set.
Step 4 – Serve
Serve your fluffy mini pancakes:
- In a bowl with butter, syrup, and fruit (pancake cereal style!)
- On a skewer with strawberries and banana slices
- Or in a stack with a drizzle of honey or Nutella
Tips for Extra Fluff
- Don’t press down after flipping — let them puff naturally.
- Use room temperature ingredients.
- Add 1 teaspoon lemon juice or vinegar to the milk for even lighter pancakes.
Serving Ideas
- With berries & whipped cream
- With melted chocolate or peanut butter drizzle
- With banana slices & caramel syrup
- Turn them into holiday “pancake bites” with powdered sugar and cinnamon
Storage
- Store leftovers in the fridge for up to 3 days.
- Reheat in a pan or air fryer to restore softness.
- Freeze up to 1 month — just microwave straight from frozen!
