Mini Pancakes

Womans hands holding a tray with mini pancakes on baking paper, a small jug of maple syrup, bowl of yogurt and cut strawberries.

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Simple mini pancakes made with painter staples.

Prep Time7

Cook Time5

Total Time12

Course: Breakfast, Snack

Cuisine: American, Kid Friendly

Keyword: Mini Pancakes, Mini Pancake Recipe

Servings: pancakes

Calories: 26kcal

Author: Stacey

Ingredients

1 egg
1 cup milk
½ teaspoon vanilla extract
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt

Instructions

Mix wet ingredients: In a medium bowl, whisk together the egg, milk, and vanilla extract until smooth.
Add dry ingredients: Sift in the flour, baking powder, and salt. Gently mix until just combined — don’t overmix; a few small lumps are fine.
Prep to cook: Pour the batter into a squeezy bottle, piping bag, or use a teaspoon to portion.
Cook: Heat a non-stick frying pan (skillet) over medium heat. Lightly grease with butter or oil.
Form mini pancakes: Squeeze or spoon small rounds of batter (about 1 tablespoon each) onto the pan.
Flip: Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
Serve: Let cool slightly before serving. Perfect with fruit, yogurt, or a drizzle of maple syrup for older kids and adults.

Notes

For evenly shaped mini pancakes, use a squeezy bottle — great fun for kids to help with too!
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the toaster or microwave.
For extra flavour, try adding a mashed banana or ½ teaspoon of cinnamon to the batter.
These mini pancakes are perfect in lunchboxes!
To keep them warm while cooking in batches, place finished pancakes on a tray in a low oven (100°C / 210°F).
Plain flour can be substituted for gluten free flour. Self raising flour can also be used just skip the baking powder.
Vanilla extract is an optional flavouring, a pinch of cinnamon is also nice.
Milk; use your preferred dairy free milk if required.

Nutrition

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