Mini Pancakes

What could be more fun than mini pancakes? Slightly sweet mini griddlecakes are perfect for all sorts of toppings, from fresh fruit and real maple syrup to chocolate chips and whipped cream. Kids at the breakfast table will be incredibly excited to see these wee pancakes, but honestly, they’ll bring a smile to anyone’s face.

With a traditional buttermilk and vanilla batter, our pancake recipe makes any breakfast better. The batter comes together in just a few minutes, and because they’re so small—each pancake is made with about a tablespoon of batter—they cook quickly. These aren’t pancakes you can walk away from while they cook; keep a watchful eye so they don’t burn. Enjoy them fresh from the skillet, or bake a batch ahead of time and stash them in the fridge for an on-the-go breakfast or anytime snack.

Mini Pancakes Ingredients

• Flour: This recipe calls for all-purpose flour. Because flour does expire, check the date on your bag before starting the recipe.
• Sugar: Like most pancake recipes, the batter contains a bit of granulated sugar.
• Eggs: Eggs give the pancakes structure as they cook and rise. Room-temperature eggs are easier to mix into the batter.
• Buttermilk: Pancakes are more delicious with the delicate tang of buttermilk. The acidic ingredient also helps give them a light, fluffy texture.
• Melted butter: Any butter brand will do, and you can use either salted or unsalted.
• Baking powder: Liquid ingredients and the hot pan activate baking powder to create a light texture. Before using it, it’s helpful to test baking powder to ensure it works.
• Baking soda: Baking soda is another ingredient that helps the pancakes rise. It is activated by acidic ingredients like buttermilk.
• Vanilla extract: A little vanilla in the batter makes the pancakes just as tasty as any toppings they can hold. Try adding a splash of homemade vanilla extract made with vodka or bourbon.
• Salt: A little salt in the batter acts as a flavor enhancer, making the pancakes even better.

Directions

Step 1: Make the batter

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the buttermilk, eggs, melted butter and vanilla extract. Stir the wet mixture into the dry ingredients just until moistened.

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Editor’s Tip: Overmixing pancake batter can result in tough pancakes.

Step 2: Cook the pancakes

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Preheat a griddle over medium heat and lightly grease the surface. Pour the pancake batter by tablespoonfuls onto the hot griddle. Cook the pancakes until the bubbles on top begin to pop and the bottoms are golden brown. Flip the pancakes; continue cooking them until the second side is golden brown.

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Editor’s Tip: A common pancake mistake is choosing the wrong pan for the job. If you don’t have an electric griddle, use a nonstick skillet or well-seasoned cast iron pan.

Step 3: Garnish the pancakes

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Serve the mini pancakes with optional toppings like whipped cream, maple syrup, butter or mixed berries.

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Mini Pancakes Variations

• Make chocolate chip pancakes: For mini pancakes, use mini chocolate chips. Stir some into the batter or sprinkle them on the dollops of batter on the griddle.
• Make baby blueberry pancakes: After dropping batter onto the griddle, add one or two whole blueberries to each mini pancake.
• Make brickle pancakes: Add chopped toffee bits (with or without chocolate) to the pancake batter for crunch and caramel flavor.
• Add citrus zest: To give your mini pancakes some bright flavor, add a teaspoon or two of lemon or orange zest to the batter mixture. Zest your citrus with a Microplane zester or box grater.

How to Store Mini Pancakes

It’s a great idea to make a batch of mini pancakes to keep on hand for easy snacks or grab-and-go breakfasts. Transfer the cooled pancakes to an airtight container and store them in the refrigerator for up to five days.

Can you freeze mini pancakes?

Yes, mini pancakes freeze very well and last up to three months. Store them in a freezer storage container or in a zip-top freezer bag with the air pressed out.

How do you reheat mini pancakes?

The best way to reheat mini pancakes is in an oven or toaster oven. Place them in a heat-proof dish or tray and cover them with foil. Heat them in a 350° oven for 5 to 10 minutes until they’re hot. You can also reheat frozen mini pancakes straight from the freezer.

Mini Pancakes Tips

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How do you know when to flip pancakes?

The clues to when pancakes are ready to be flipped can be found on the tops and bottoms as they cook. Bubbles will appear on the top of the pancake batter as it cooks on the griddle—when they begin to burst, that’s a sign that the pancakes can be flipped. The bottoms should also be golden brown. If the bottoms are darkening too quickly, turn down the heat on your griddle. The nice thing about mini pancakes is that they cook pretty quickly.

Why are my mini pancakes hard?

Mini pancakes may turn out hard when the batter was overmixed. This forms gluten, which makes the pancake texture firm instead of tender. Mix the wet ingredients into the dry ingredients only until they’re just combined—a few streaks of flour are okay. Another reason may be that the pancakes were overcooked, which can happen quickly with these miniature versions. Watch them carefully as they cook, and remove them from the heat once both sides are lightly browned.

Why else can you serve with mini pancakes?

Mini pancakes are delicious with all the same breakfast sides as regular pancakes, like smoky bacon, sausage links, scrambled eggs and home fries. Add them to your family’s list of favorite breakfast-for-dinner recipes. For folks who like fruit with pancakes, try these minis with fried apples, blueberry sauce or homemade lemon curd.