Mini pancakes are a fun way to mix up breakfast! These bite-sized cakes are perfect for dunking into maple syrup…
This breakfast idea makes us smile just looking at the platter: try these Mini Pancakes! Here’s how to make breakfast more fun: make a miniature version of your favorite steaming platter of flapjacks. These cakes can be eaten with a fork, or eat them with your hands, dunking into a pool of maple syrup! It’s a natural recipe for kids, but we think they’re just as fun for adults too. (Both of us have a thing for miniaturized stuff!)
Ingredients in mini pancakes batter
These mini pancakes are so much fun, and we love making them for entertaining: especially when there are kids around. You can essentially use the batter from any of your favorite pancake recipes, but there’s one catch. It’s easiest to make these using a squeeze bottle, so you’ll want to have a nice smooth batter that won’t get stuck in the bottle.
Our mini pancakes recipe is a spin on our classic pancake recipe, which features both all-purpose and whole wheat flour for a developed, hearty flavor. Here are the ingredients you’ll need for mini pancakes:
- Pantry: All-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, vanilla
- Dairy and eggs: Milk, eggs, butter (or oil)
- Fresh ingredients: Lemon juice (or vinegar)
Key tool: a squeeze bottle
The best way to make uniform mini pancakes? Use a condiment squeeze bottle, which helps to make perfect circles that are similar in size. You can also use a spoon or 1 tablespoon measuring spoon to spoon out the batter, but it gets messy and takes much longer than the squeeze bottle method. (Trust us! We’ve tested it out so you don’t have to.)
We highly recommend getting ahold of a squeeze bottle for this recipe! You can also use them for sauces and garnishes, like making a nice drizzle of sour cream over enchiladas, for example.
Tips for how to make mini pancakes
Mini pancakes are a little trickier than standard pancakes because they’re so small and you make so many at once! This recipe makes a total of 55 to 60 mini pancakes. Here are a few things to note about the process:
- Use a large griddle: non-stick is helpful. You’ll want a large surface since you’ll be cooking so many cakes at once.
- Use that squeeze bottle! It’s the easiest way to make dozens of mini pancakes at a time. If you don’t have one, consider making smaller batches since the process is slower and messier.
- Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. Don’t worry if it’s not perfect at first: keep adjusting as you cook. Remember that batches after the first batch will cook faster than the first since the pan is hotter.
- Don’t worry if the first batch of pancakes doesn’t work! Use it as a test for honing in your skills.
Ways to serve mini pancakes
Mini pancakes are designed to be handheld: so you don’t even need to use a fork! But you can eat them on a plate too. Here are a few ideas:
- Serve with little cups of maple syrup for dipping
- Make cinnamon maple syrup by adding a few large pinches of ground cinnamon
- Eat on a plate with blueberries or raspberries
- Make a fruit sauce like Easy Blueberry Sauce or Blueberry Syrup, Easy Strawberry Sauce or Strawberry Syrup, or Raspberry Sauce.
Or course, you can add things chocolate chips or whipped cream: if you like dessert for breakfast! Let us know how you plan to serve these in the comments below.
This mini pancakes recipe is…
Vegetarian. For vegan, use this Vegan Pancakes recipe and use the technique in the recipe below.
Mini Pancakes Recipe
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup melted unsalted butter or neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice or vinegar*
- 1 ½ cup all-purpose flour
- ½ cup whole wheat flour
- 4 tablespoon granulated sugar
- 4 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large egg
- 1 ½ cup plus 2 tablespoons milk of choice
- ½ cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or vinegar*
- 2 ¼ cup all-purpose flour
- ¾ cup whole wheat flour
- 6 tablespoon granulated sugar
- 6 teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 3 large egg
- 2 ¼ cup plus 2 tablespoons milk of choice
- ¾ cup melted unsalted butter or neutral oil
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon lemon juice or vinegar*
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
- Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle.
- Lightly butter a skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium low heat. Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.