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A tall stack of golden-brown mini pancakes drizzled with syrup, served on a white plate with fresh strawberries, set on a rustic wooden table.

The Best Mini Pancakes Recipe for a Fluffy, Delicious Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 3
Calories 845 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup milk (or oat milk for a non-dairy option)
  • 1 egg (room temperature)
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
  • Whisk the wet ingredients - In another bowl, beat the egg and mix in milk, melted butter, and vanilla extract.
  • Combine both mixtures - Gradually add the wet ingredients to the dry ingredients and whisk until just combined. Do not overwork the batter.
    A hand whisking smooth pancake batter in a glass bowl, surrounded by eggs, flour, milk, and a bag of baking mix on a white kitchen countertop.
  • Heat a large skillet or griddle - Use medium-high heat and grease with butter or oil to prevent sticking.
  • Spoon the batter onto the heated pan - Use about a tablespoon of batter for each pancake.
  • Wait for bubbles to form - When bubbles start to appear on the surface and the edges look set, flip and cook the other side until golden brown.
    Mini pancakes cooking in a non-stick pan over a gas stove, with a spatula ready to flip them as they turn golden brown.
  • Serve warm - Enjoy with maple syrup, fresh fruit, or chocolate chips.

Notes

If you want extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate, resulting in a lighter texture.