5.0 from 12 votes
Mini Pancakes
Miniature pancakes are the adorable bite-sized version of classic soft and fluffy buttermilk pancakes. Made with basic pantry ingredients and buttermilk, each stack is buttery, soft, and has those perfectly crisp edges.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 30 pancakes
Calories: 45 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour
- 3 TBS granulated sugar
- 1 TBS baking powder
- ½ tsp salt
- 1 ¼ cups buttermilk
- 2 TBS melted butter cooled
- 1 egg
- 2 tsp pure vanilla extract
- 1 TBS butter for coating the pan
Instructions
- Combine the flour, sugar, baking powder, and salt in a medium or large bowl.
- Combine the buttermilk, melted (and cooled) butter, vanilla extract, and 1 egg together in a separate bowl. Whisk to combine everything together.
- Add the dry ingredients to the bowl with the wet ingredients. Mix by hand until just incorporated so you don’t have any dry spots left, but make sure not to over mix. Allow batter to sit for 10 minutes before cooking (if possible).
- Heat a large non-stick griddle or skillet over medium-low heat. Melt a little butter on your chosen pan to keep it from sticking.
- Once the pan is hot, pour one tablespoon of the mini pancake batter onto the pan. Repeat, spacing the pancakes out enough so that when they cook they don’t run into each other.
- Cook for 2-3 minutes or just until the tops begin to bubble. Use a spatula to carefully flip each of the pancakes over and cook on the other side for about one minute, until the bottom just begins to brown.
- Remove from the hot pan and place on a plate until you’re ready to serve. Serve with your favorite pancake toppings while warm.
Cup of Yum
Notes
- Store any leftover pancakes in an airtight container (or zipper top bag) in the fridge for up to four days.
- Freeze pancakes by placing one layer of mini pancakes in an airtight container or freezer safe zipper top bag, add a layer of parchment paper (to keep them from sticking together when they freeze), add another layer, and repeat until you fill up the bag.
- If you are going to use regular milk instead of buttermilk, use whole milk.
- Cool the butter. Adding the melted butter while it’s hot may start to cook the eggs and the rest of the batter. We don’t want that!
- Do not over mix the batter. Doing so will release the trapped air and bubbles we want to make fluffy mini pancakes.
- Cook over low heat. Mini pancakes cook quickly, much faster than regular pancakes. Cook over medium-low heat and check on them often. You may even need to turn down the heat between batches so you don’t end up with a griddle that’s too hot!
- Stack mini pancakes on a skewer or with toothpick and serve in stacks for a pretty presentation! This works great for things like brunches, baby showers, and bridal showers!
Nutrition Information
Calories
45kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Trans Fat
0.05g
Cholesterol
4mg
(1%)
Sodium
59mg
(2%)
Potassium
61mg
(2%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
51IU
(1%)
Calcium
30mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30pancakes
Amount Per Serving
Calories 45
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 4mg | 1% |
| Sodium | 59mg | 2% |
| Potassium | 61mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.