Quick & Easy Mini Pancakes

4.96 from 128 votes

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These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! These small pancakes should measure no more than 2 inches/5cm in diameter.

Prep Time5

Cook Time10

Total Time15

Servings: mini pancakes

Author: Marcellina

Ingredients

1 cup (125 grams) all purpose plain flour
2 tablespoons granulated white sugar
1 ½ teaspoons baking powder ((NOT "baking soda" or "bicarbonate of soda") See Note 1 for fluffier pancakes)
pinch salt
⅔ cup (160 mls) whole milk
1 large egg (at room temperature)
2 tablespoons (30 grams) melted unsalted butter
extra butter for cooking

Instructions

To make the batter, in a bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl or jug whisk together whole milk, egg, and melted butter.
Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter, or it will burn.
Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.

Notes

Update: I have extensively retested this recipe and in doing so reduced the baking powder with very similar results. However, for extra fluffy results, you can use up to 2 1/2 teaspoons of baking powder. Just be aware that this might make the baking powder flavor more pronounced if you're sensitive to it.

Tips for success

The most important thing is not to overwork the batter, which will result in tough pancakes, and no one wants that! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick skillet or griddle to stop pancakes sticking, and don't use high heat. Plus, don't overcook them because mini pancakes dry out more easily than larger pancakes.

Flipping Tips:

Look for bubbles! When tiny bubbles start appearing and popping on the surface of your mini pancakes, it's time to flip them. This usually takes around 45 seconds to 1 minute.
Flip it once: You only need to flip your mini pancakes once for them to cook evenly.

Preventing Burning:

Use medium-low heat: The key to perfect pancakes is gentle cooking. Use medium-low heat to ensure your pancakes cook through without burning.

Freezing Tips:

Freeze-friendly: This recipe is perfect for making ahead and freezing!
Freezing method: Let the pancakes cool completely. Store them in airtight containers with layers of parchment paper in between to prevent sticking.
Reheating frozen pancakes: There are two ways to reheat your frozen pancakes:
- Microwave: Place frozen pancakes on a plate and microwave for 10-15 seconds or until warmed through.
- Oven: Wrap pancakes in foil and bake in a preheated 350°F (180°C) oven for 10 minutes.

Scaling the Recipe:

Larger pancakes? Absolutely! This recipe can be used to make regular-sized pancakes. You'll get approximately 8 regular pancakes from this batch of batter.

Nutrition