Make breakfast more fun with this mini pancakes recipe! These bite-sized pancakes are fun, customizable, and perfect for kids and adults alike.
The only thing better than a classic short stack of pancakes? Dozens of minis! This recipe has everything I love about the original breakfast dish, just in a miniature form. These tiny rounds are fluffy, golden brown, and delicious. They’re perfect served as a fun kids’ breakfast, or you can dress them up for a charming brunch.
This step-by-step mini pancakes recipe will walk you through the entire process, from preparation to storage. I hope you enjoy them as much as my family does: my kids are enamored with anything mini (and let’s be honest: so am I!).
Why I Love This Recipe
You can’t go wrong with a pancake breakfast, but this recipe is one of my favorite easy recipes because it’s quick, fun, and easy to eat on the go. Here are a few things to love about this recipe:
- Fun: Who doesn’t love a classic food, done up mini style?
- Customizable: With toppings, syrups, sauces, and garnishes, there are endless flavor possibilities.
- Portion control: Minis can help with portion control, letting you enjoy more without overindulging.
- Take them on the go: Don’t rush your breakfast. Instead, grab a handful of mini pancakes to take with you — no fork required!
Ingredients for Your Pancake Batter
This spin on my classic pancake recipe combines all-purpose and whole wheat flour for a hearty, developed flavor and fluffy texture. Here’s what you’ll need:
- All-purpose and whole wheat flour: Using a mix adds structure and flavor. You can stick to all-purpose flour only if you prefer a lighter pancake.
- Sugar: Granulated sugar is a classic here, but you can swap it with brown sugar or coconut sugar in equal amounts.
- Baking powder, salt, and vanilla extract: These pantry staples help your pancakes rise, balance flavor, and add sweetness.
- Milk: Use whatever milk you like: whole milk, 2%, skim, almond, soy, oat, or coconut are all great options. Keep in mind that each type will slightly change the flavor and texture.
- Butter: Melted butter adds richness to the mini cakes. You can substitute the same amount of a neutral-flavored oil (vegetable, canola, sunflower seed, coconut, or avocado). I like using olive oil marked “mild taste” as a healthy oil.
- Eggs: They bind the batter and give it structure. If you need an egg-free option, try substituting with a flax egg (I have not tested this specifically, but it should work!).
- Lemon Juice: Adding a bit of lemon juice helps create a fluffier pancake. Use apple cider or white vinegar if you don’t have lemon juice.
Use a Squeeze Bottle!
Want your pancakes to look just as good as they taste? I’ll let you in on my secret for uniform pancakes: use a condiment squeeze bottle! This method allows you to create pancakes of a consistent size.
A spoon or small measuring cup can also help you achieve this, but it tends to be a little slower (and messier). I’ve tried both methods, and the squeeze bottle is the way to go!
Griddle Vs. Skillet
If you’re deciding what to make mini pancakes on, I suggest a large griddle, but you can also use a nonstick skillet or pan. A griddle is ideal because it provides a more even surface and consistent heat (the larger the better, since you’ll be cooking so many at once).
How to Serve Mini Pancakes
A good pancake hardly needs more than some maple syrup to accompany it, but if you’re looking to experiment (or impress), I’ve rounded up some of my favorite syrups, sauces, and toppings:
- Try topping with almond butter or peanut butter.
- Add some color with blueberries, raspberries, or banana slices.
- Make one of my favorite fruit sauces. I’ve got blueberry, strawberry, and raspberry sauce.
- Try with homemade blueberry syrup or strawberry syrup.
- Sprinkle a few large pinches of ground cinnamon into your maple syrup.
- Top with a dollop of my homemade whipped cream.
- Pair with a mimosa as a fun brunch recipe.
I’d love to hear how you serve your mini pancakes. Try my recipe and leave a review in the comments!
Tips for Success
Since they’re smaller than standard pancakes and you’ll be making so many at once (this recipe makes about 55-60 small pancakes), here are a few tips to help you out:
- Use a large, non-stick griddle. You’ll be grateful for a large surface when cooking dozens of mini flapjacks!
- Aim for a thick and pourable batter consistency. Don’t overmix. You want the batter thick enough to scoop, but soft enough to spread slowly.
- Experiment with heat levels. Medium-low heat is ideal, but not every stovetop is the same. Your surface should only take a few minutes to heat up. Keep in mind that subsequent batches will cook faster than the first.
- Each pancake should take about 1-2 minutes (per side) to cook. When bubbles pop up on the first side and the bottoms turn golden, it’s time to flip!
- Keep your batches warm while cooking. I like to place the cooked pancakes under an inverted bowl to trap the heat. Another option is to preheat your oven to the lowest setting (around 200°F/93°C). Transfer the finished batch to a baking sheet and keep them warm in the oven.
- Don’t stress if your first batch isn’t perfect! Look at it as a lesson in honing your skills.
Storing & Reheating
Leftover pancakes can be stored in the refrigerator for about 5 days when wrapped in foil or in an airtight container. You can also store leftovers in the freezer for up to 3 months in a freezer-safe bag! Remember to allow the pancakes to cool to room temperature before storing.
Reheat leftovers in the microwave, toaster, or on the stovetop.
Dietary notes
This recipe is vegetarian. You can also make it vegan by using my vegan pancakes recipe.
FAQs
You can definitely tweak this recipe to make regular-sized pancakes. Since the batter is the same, you’ll just create larger circles when pouring. Keep in mind that you’ll also have to adjust the cooking time according to the size of the pancake.
These mini pancakes can fit into a balanced diet, especially with ingredients like whole wheat flour, eggs, and milk. The eggs and milk contain protein and vitamins, like calcium, potassium, and vitamin A. The size of the pancakes can also help with portion control. For some added nutrients, try topping them with fresh fruit instead of sweeter, sugary toppings.
Try these healthy pancake recipes, including a gluten-free version, for more nutritious options.
Yes, you can prepare and store the dry ingredients ahead of time! Your mixed dry ingredients can last for months in an airtight container; just make sure to store it in a cool, dry location.
Mini Pancakes
Pin Recipe
Print RecipeCheck out my fun twist on traditional pancakes with this mini pancakes recipe! These bite-sized stacks make a tasty, kid-approved breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 55 to 60 mini pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
- 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*
Instructions
- In a medium mixing 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 or measuring cup.
- Lightly butter a nonstick 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.
Notes
*Pro tip for fluffy pancakes: include an acidic ingredient like lemon juice, apple cider vinegar, or white vinegar.
**The squeeze bottle is a game-changer for creating uniform-sized mini pancakes: my preferred method! Here’s a link to the squeeze bottles I use.
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