Mini Pancakes
Light and fluffy mini pancakes made from scratch with simple pantry ingredients and one good trick - warming the butter and milk before mixing. Makes about 50 small pancakes, perfect for a weekend breakfast or a fun afternoon snack.
Servings: 50 mini pancakes
Calories: 21kcal
Equipment
- glass measuring cup (2 cups)
- medium mixing bowl
- measuring cups
- measuring spoons
- whisk
- frying pan or griddle
- spatula
- mini cookie scoop (1 teaspoon)
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter melted
- ¾ cup buttermilk warmed
- 1 large egg
- 1 teaspoons vanilla
- 1 tablespoon butter or canola oil for frying the pancakes
Instructions
- Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Whisk to combine.1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.2 tablespoons unsalted butter, ¾ cup buttermilk
- Add egg and vanilla to the milk and butter mixture. Whisk to combine.1 large egg, 1 teaspoons vanilla
- Add liquid ingredients to the dry ingredients and mix until just combined.
- In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. Use a mini cookie scoop (1 teaspoon) for uniform, round pancakes.
- Once tiny bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for about one minute more.
- Serve pancakes with butter, fresh fruit and a drizzle of warm maple syrup.
Notes
- Make a test pancake - make one before committing to the full batch to check your batter consistency and pan temperature.
- Batter Consistency - if the batter feels too thick, add extra buttermilk one tablespoon at a time.
- Make ahead - batter can be stored in the refrigerator for up to 2 days.
- Storage - cooled pancakes keep in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 32IU | Calcium: 12mg | Iron: 0.1mg