Fluffy homemade mini pancakes (in 15 minutes!) are tiny, cute, customizable, and ridiculously delicious. Whether you’re hopping on the pancake cereal trend or whipping up some pancake bites for the kids, these fluffy pancakes are guaranteed to become your favorite mini pancake recipe.
P.S. You'll also love my fluffy oatmeal pancakes or protein pancakes recipe.
So soft, so cute and so fluffy 🥞 🤤 💕
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🍫 MINI PANCAKE WITH CHOCOLATE AND BERRIES
Is there anything cuter than small pancakes? No, there is not. These tiny, fluffy pancake bites are easy and quick to make.
Whether you are stacking them on pancake skewers, or just serving them up with maple syrup and butter this mini pancake recipe is guaranteed to be a hit.
Bonus points: they’re perfect for kids, and adults alike! I love to make them for brunch and serve them on a platter. They are easy and inexpensive but these mini pancakes look so stylish when you serve them.
❤️ HERE'S WHY THIS RECIPE WORKS
Tiny and adorable: Because everything tastes better when it’s cute.
Perfect for pancake cereal: Yes, pancake cereal is a thing, and it’s the breakfast trend you didn’t know you needed. Pile these pancakes into a bowl and enjoy.
Versatile toppings: From fresh berries to melted chocolate, the possibilities are endless.
Fun for kids: These mini bites are the perfect size for little hands and are better than using a store-bought pancake mix.
Quick and easy: With just a few ingredients, you’ll have a batch ready in minutes.
🥄 INGREDIENTS NEEDED FOR THE PANCAKES
FLOUR:
All-purpose flour.
BAKING POWDER:
Make sure it has not expired. This helps the pancakes to rise.
SUGAR:
White granulated sugar.
SALT:
Just a pinch.
AN EGG:
A fresh egg.
MILK:
Use your favorite milk. Regular milk, oat milk, almond milk, or soy milk.
BUTTER FOR FRYING:
For the best flavor, butter is much tastier than oil.
EXTRAS (OPTIONAL):
Skewers, fresh strawberries, blueberries and chocolate.
👩🏼🍳 HOW TO MAKE MINI PANCAKES
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Whisk the dry ingredients: In a large bowl, combine the flour, baking powder, sugar, and salt. Set it aside.
Mix the wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract. Pour this mixture into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are okay!
Preheat your pan: Heat a non-stick skillet or griddle over medium heat and add a small pat of butter.
Cook the mini pancakes: Use a teaspoon or a squeeze bottle to drop tiny amounts of batter onto the skillet. Each mini pancake should be about the size of a coin. Cook until bubbles form on the surface, this can take about 20-30 seconds, then flip and cook for another 20-30 seconds until golden.
Serve and top: Transfer your mini pancakes to a plate and get creative with toppings! Arrange them into pancake skewers with fresh strawberries, blueberries, or banana slices, drizzle with honey or maple syrup, a piece of chocolate, or scatter chocolate chips for a sweet treat.
💫 If you loved this recipe, leave a 5-star review and rating!
🍓 MORE TOPPING IDEAS
Butter and Maple syrup: A true American classic
Freshly sliced fruit: Banana, apples, kiwi fruit.
Berries: like blueberries and strawberries.
Jam: Strawberry jam with cream or ice cream
Lemon Curd: Zesty and creamy.
Something cold: Yogurt, ice cream, mascarpone.
A good dusting of icing sugar: (confectioner sugar)
Spreads: Biscoff or Nutella...
📝 TIPS AND TRICKS
Use a squeeze bottle: For uniform tiny pancakes, transfer the batter into a squeeze bottle for easy pouring or use a small milk jug.
Cooking Temperature: The stove temperature should be just right. Too hot and the pancakes will burn, too cold and the batter will spread into crepes.
Don’t overcrowd the pan: Leave space between the pancakes so you can flip them easily.
Butter For Frying: Add a small amount of butter to the pan before cooking each batch to ensure a golden, crispy exterior and prevent sticking.
Keep them warm: If making a large batch, keep cooked pancakes warm in the oven at 200°F (93°C) while finishing the rest.
❓FAQS
Heat your pan over medium heat to ensure even cooking. If your pancakes are browning too quickly, reduce to medium-low.
Use a non-stick skillet or griddle for the best results. A flat, heavy-bottomed pan ensures even cooking and prevents sticking.
Silver dollar pancakes, baby pancakes, tiny pancakes, pancake bites.
💫 MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD PANCAKE MIX:
Put all of the dry ingredients into a jar with a lid or a container and store in the pantry. When you want to make the pancake mix, simply add the wet ingredients and the egg.
MAKE-AHEAD PANCAKE BATTER:
You can prepare the batter a day in advance and store it in the fridge. Just give it a quick stir before cooking.
STORAGE:
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days.
REHEATING:
Warm them up in a skillet over low heat, in the microwave for 20-30 seconds, or in the oven at 300°F (150°C) until heated through.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
FLUFFY MINI PANCAKES (IN 15 MINUTES!)
- Total Time: 5 min Prep Time + 15 min Cook Time = 20 min Total Time
- Yield: 13 small pancakes 1x
- Diet: Vegetarian
Description
Fluffy homemade mini pancakes (in 15 minutes!) are tiny, cute, customizable, and ridiculously delicious. Whether you’re hopping on the pancake cereal trend or whipping up some pancake bites for the kids, these fluffy pancakes are guaranteed to become your favorite mini pancake recipe.
Ingredients
1 cup all-purpose flour (150 g)
2 teaspoons baking powder
¼ cup white granulated sugar (55 g)
¼ teaspoon salt (just a small pinch)
1 small egg
215 ml milk of choice
½ teaspoon vanilla extract
butter for frying
TOPPING IDEAS
Fresh berries, honey, maple syrup, melted chocolate or chocolate chips.
Instructions
Whisk the dry ingredients: In a large bowl, combine the flour, baking powder, sugar, and salt. Set it aside.
Mix the wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract. Pour this mixture into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are okay!
Preheat your pan: Heat a non-stick skillet or griddle over medium heat and add a small pat of butter.
Cook the mini pancakes: Use a teaspoon or a squeeze bottle to drop tiny amounts of batter onto the skillet. Each mini pancake should be about the size of a coin. Cook until bubbles form on the surface, this can take about 20-30 seconds, then flip and cook for another 20-30 seconds until golden.
Serve and top: Transfer your mini pancakes to a plate and get creative with toppings! Arrange them into pancake skewers with fresh strawberries, blueberries, or banana slices, drizzle with honey or maple syrup, a piece of chocolate, or scatter chocolate chips for a sweet treat.
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Use a squeeze bottle: For uniform tiny pancakes, transfer the batter into a squeeze bottle for easy pouring or use a small milk jug.
Cooking Temperature: The stove temperature should be just right. Too hot and the pancakes will burn, too cold and the batter will spread into crepes.
Don’t overcrowd the pan: Leave space between the pancakes so you can flip them easily.
Butter For Frying: Add a small amount of butter to the pan before cooking each batch to ensure a golden, crispy exterior and prevent sticking.
Keep them warm: If making a large batch, keep cooked pancakes warm in the oven at 200°F (93°C) while finishing the rest.
- Category: Breakfast, Dessert, Snack
- Method: Stove Top
- Cuisine: American
Nikki says
Let me know if you love this recipe as much as I do! Nikki 🥞🥞🥞