Ingredients
Makes about 30 mini pancakes
1 cup (125 g) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (180 ml) milk
1 large egg
1 tablespoon melted butter (plus more for cooking)
½ teaspoon vanilla extract (optional — adds flavor)
Instructions
Step 1 – Mix dry ingredients
In a bowl, whisk together:
Flour, sugar, baking powder, and salt.
Step 2 – Add wet ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla.
Pour into the dry ingredients and whisk gently until smooth.💡 Don’t overmix — a few small lumps keep your pancakes fluffy!
Step 3 – Cook the mini pancakes
Heat a nonstick skillet or griddle over medium heat.
Lightly brush with butter or oil.
Drop small spoonfuls (about 1 tablespoon each) of batter onto the pan — you can use a squeeze bottle or piping bag for perfect rounds!
Cook for 30–45 seconds per side, or until golden and puffed.
Flip when bubbles form on the surface and edges look set.
Step 4 – Serve
Serve your fluffy mini pancakes:
In a bowl with butter, syrup, and fruit (pancake cereal style!)
On a skewer with strawberries and banana slices
Or in a stack with a drizzle of honey or Nutella
Tips for Extra Fluff
Don’t press down after flipping — let them puff naturally.
Use room temperature ingredients.
Add 1 teaspoon lemon juice or vinegar to the milk for even lighter pancakes.
Serving Ideas
With berries & whipped cream
With melted chocolate or peanut butter drizzle
With banana slices & caramel syrup
Turn them into holiday “pancake bites” with powdered sugar and cinnamon
Storage
Store leftovers in the fridge for up to 3 days.
Reheat in a pan or air fryer to restore softness.
Freeze up to 1 month — just microwave straight from frozen!