Mini Pancakes

Name: Mini Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 24 mini pancakes
Ingredients: 1-1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs, room temperature; 1/4 cup butter, melted; 1 teaspoon vanilla extract; Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Total Time Prep: 15 min. Cook: 5 min./batch

Yield 24 mini pancakes

Test Kitchen Approved

Adorable mini pancakes make any breakfast more fun! Whip up a batch for the kids or treat yourself—and don't forget fun toppings and real maple syrup.

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Directions

In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by tablespoonfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts

4 pancakes: 180 calories, 7g fat (4g saturated fat), 63mg cholesterol, 408mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 5g protein.

Do you know what's better than normal-sized pancakes? Mini ones! This homemade pancake batter is made with buttermilk, making it extra smooth, buttery and fluffy. —James Schend, Pleasant Prairie, Wisconsin

Recipe Creator