Name: Mini Pancakes Recipe – Easy, Fluffy, and Perfect for Kids and Brunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup milk (any kind—dairy or non-dairy); 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon melted butter or neutral oil; ½ teaspoon lemon juice or white vinegar (optional—for extra fluffiness); Butter or oil, for greasing the pan

Mini Pancakes: The Fluffy, Bite-Sized Breakfast You’ll Want Every Weekend

There’s something magical about mini pancakes. They’re tiny, golden, and somehow more exciting than regular pancakes—like the breakfast version of finger food. Whether you’re stacking them, skewering them with fruit, or scooping them by the handful into a bowl of yogurt, these little guys bring out the joy in breakfast.

The first time I made mini pancakes, it wasn’t for a special occasion—it was just a rainy Sunday. I had pancake cravings, but I wanted something fun and different. I whipped up my usual batter, poured it in little dots on the griddle, and the moment I flipped the first one, I knew I was hooked. They turned out fluffy, warm, and perfect for dipping. My kids? Obsessed. They made “mini pancake towers” and dunked them into chocolate sauce like fondue. That batch didn’t last 10 minutes.

These bite-sized pancakes are endlessly versatile. Great for brunch spreads, meal prep, or even creative desserts, they’re a breeze to make and a joy to serve.

RECIPE OVERVIEW

Difficulty Level: Easy
Cuisine: American Breakfast
Serving Size: 30–40 mini pancakes
Total Calories: 30–50 per pancake
Prep Time: 10 minutes
Cooking Time: 10–15 minutes
Total Time: 25 minutes

Why You’ll Love These Mini Pancakes

There’s a reason mini pancakes have taken over brunch tables and Pinterest boards everywhere. Here’s what makes them an instant hit:

Fun and Kid-Friendly: The perfect size for tiny hands (and big pancake lovers, too).
Fluffy and Golden: Light texture with a golden-brown exterior.
Quick to Make: The batter comes together in minutes and cooks lightning fast.
Customizable: Sweet or savory, the toppings are totally up to you.
Meal-Prep Friendly: Make ahead, freeze, and reheat for stress-free breakfasts.

Ingredients for the Best Mini Pancakes

You likely already have everything you need in your pantry and fridge:

1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk (any kind—dairy or non-dairy)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter or neutral oil
½ teaspoon lemon juice or white vinegar (optional—for extra fluffiness)
Butter or oil, for greasing the pan

Ingredient Notes & Highlights

All-Purpose Flour: Provides the perfect pancake base—soft but with just enough structure.
Baking Powder + Baking Soda: These give your mini pancakes that dreamy rise.
Milk: Use whole milk for richness or almond/oat milk for a dairy-free version.
Egg: Helps hold everything together while keeping the pancakes tender.
Vanilla Extract: Just a splash adds warmth and enhances the flavor.
Butter or Oil: Adds richness and helps the pancakes cook to golden perfection.

How to Make Mini Pancakes (Step-by-Step)

Step 1: Mix the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the milk, egg, vanilla extract, lemon juice (if using), and melted butter. Pour the wet ingredients into the dry and gently stir just until combined. A few lumps are perfectly fine—don’t overmix.

Step 2: Preheat and Grease the Pan

Heat a non-stick skillet or griddle over medium-low. Lightly grease with a small amount of butter or oil.

Step 3: Pour the Pancakes

Use a squeeze bottle, piping bag, or teaspoon to drop small rounds (about 1-inch wide) of batter onto the pan.

Step 4: Cook Until Bubbly

Let cook for about 30–45 seconds, or until you see tiny bubbles form and the edges begin to dry.

Step 5: Flip and Finish

Flip gently with a small spatula and cook for another 20–30 seconds until golden brown and cooked through.

Step 6: Serve Warm

Serve immediately or keep warm in a low oven while you finish the rest.

Creative Ways to Serve Mini Pancakes

Mini pancakes are as fun to eat as they are to make. Try these serving ideas:

1. Pancake Cereal Bowl

Serve a bowl of mini pancakes with warm milk, cinnamon, and a sprinkle of powdered sugar—or with yogurt and fruit for a healthier twist.

2. Mini Pancake Skewers

Thread pancakes with berries or banana slices onto skewers for a brunch platter showstopper.

3. Nutella Banana Sandwiches

Spread Nutella on a pancake, top with banana slices, and sandwich with another pancake.

4. Whipped Cream Towers

Layer mini pancakes with whipped cream and strawberries for a stackable dessert.

5. Savory Bites

Top with scrambled eggs, crispy bacon, or smoked salmon and chive cream cheese for a savory twist.

10 Mini Pancake Variations You’ll Love

Chocolate Chip – Fold in mini chocolate chips to the batter before cooking.
Berry Bliss – Drop blueberries or diced strawberries into the batter once it hits the pan.
Cinnamon Swirl – Add a swirl of cinnamon and brown sugar before flipping.
Banana Pancakes – Mash in half a ripe banana for added sweetness and flavor.
Pumpkin Spice – Mix in 2 tbsp pumpkin purée and ½ tsp pumpkin pie spice.
Coconut Pancakes – Stir in shredded coconut and top with pineapple syrup.
Almond Joy Pancakes – Add chocolate chips, coconut, and sliced almonds.
Lemon Poppyseed – Mix in 1 tsp lemon zest and ½ tsp poppy seeds.
Peanut Butter Pancakes – Swirl peanut butter into the batter or drizzle on top.
Savory Herb Pancakes – Add shredded cheese and chopped herbs for a brunch side.

Tips for Perfect Mini Pancakes

Use a Squeeze Bottle: This helps form perfect rounds with less mess.
Don’t Overmix: Overworking the batter makes pancakes tough, not fluffy.
Cook on Medium-Low: High heat browns too quickly and leaves centers raw.
Grease Between Batches: Lightly oil or butter between batches for even cooking.
Keep Warm in the Oven: Place finished pancakes on a baking sheet in a 200°F oven until serving.

Storing and Freezing Mini Pancakes

How to Store:

Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days.

How to Freeze:

Place pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat in a toaster or warm oven until hot and crispy.

Recommended Tools for Mini Pancakes

Non-Stick Skillet or Griddle: Essential for even, golden cooking
Squeeze Bottle: Great for precision pouring
Mini Spatula: Easier flipping with delicate pancakes
Mixing Bowls: Always handy for wet/dry ingredients
Wire Rack: Cools pancakes evenly
Measuring Cups & Spoons: Ensures batter consistency

Mini Pancake FAQs

Can I make the batter ahead of time?
Yes! Store it in the fridge for up to 24 hours. Stir before using.

Can I use gluten-free flour?
Absolutely—use a 1:1 gluten-free flour blend and keep everything else the same.

Can I make these dairy-free?
Yes! Use dairy-free milk like almond or oat and a vegan butter substitute.

Can I reheat them in the microwave?
Yes, but they’ll be softer. For crisp edges, use a toaster or oven.

Can I use a pancake mix?
Sure! Just follow the mix instructions and reduce the batter portion size to about 1 teaspoon each.

Final Thoughts: Mini Pancakes = Maximum Joy

These fluffy, golden mini pancakes are the ultimate breakfast win. They’re tiny in size but huge in flavor and fun. Whether you’re making pancake cereal, serving skewers at brunch, or just want something special for your kids’ morning routine, this recipe has you covered.

They’re quick to whip up, simple to customize, and easy to love. Once you try making mini pancakes from scratch, there’s no going back—they’re that good.

Give this recipe a try and share your creative pancake stacks or skewers online. I’d love to see what you come up with. Happy flipping!