1. Mix the Dry Ingredients
In a medium bowl, add:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Whisk everything together until well combined.
2. Prepare the Wet Ingredients
In another bowl, whisk together:
- Milk
- Egg
- Vanilla extract
- Melted butter
Mix until smooth and fully combined.
3. Make the Pancake Batter
Slowly pour the wet mixture into the dry ingredients.
- Stir gently with a whisk or spoon.
- Mix until just combined.
⚠️ Do not overmix. A few small lumps are normal and help keep the pancakes fluffy.
4. Heat the Pan
- Place a non-stick pan or skillet over medium heat.
- Lightly grease with a small amount of butter.
Let the pan heat for about 1 minute.
5. Cook the Mini Pancakes
- Transfer the batter to a piping bag, squeeze bottle, or small spoon.
- Pipe tiny dots of batter onto the pan (about coin size).
Cook for 30–40 seconds until small bubbles appear.
Flip the pancakes and cook another 20–30 seconds until golden.
Repeat until all batter is used.
6. Serve
Place the mini pancakes in a bowl or on a plate.
Add toppings such as:
- Butter
- Maple syrup
- Fresh berries
- Powdered sugar
- Chocolate chips
Serve warm and enjoy!
✅ Tips for Perfect Mini Pancakes
- Use a squeeze bottle for perfectly round mini pancakes.
- Cook on medium heat so they don’t burn.
- Add mini chocolate chips or blueberries directly into the batter for extra flavor.
- Serve them like cereal in a bowl with syrup and fruit.