Mini Pancakes: Bite-Sized Fluffy Goodness

Alright, breakfast lovers, gather 'round! let me take you back to one lazy Sunday morning when I was still trying to convince myself that adulting meant having it all together (spoiler alert: it doesn't 🤷‍♀️). I wake up with a craving so intense, but instead of the usual cereal, I decided to whip up something a little more fancy—well, meet mini pancakes!

Not just any pancakes, but the cutest, fluffiest, and most Instagrammable breakfast bites you've ever seen. Seriously, these lil' guys are the Beyoncé of breakfast foods, and I couldn’t help but feel like a breakfast rockstar.

Now, don't get me wrong. My pancake-making skills weren't always top-notch. But after a few trials (and errors), I finally perfected the art of mini pancakes. They're like regular pancakes, but cuter and somehow way more fun to eat. Who knew breakfast could be so entertaining?

So, if you’re in the mood for something fun, fast, and absolutely delicious, this is the recipe for you.🥞

Another pancake recipe that you may like: Alton Brown Pancakes

Table of Contents

Ingredients Used to Make Mini Pancakes

1 cup all-purpose flour
2 tablespoons sugar

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

3/4 cup buttermilk
1 large egg
2 tablespoons melted butter

1 teaspoon vanilla extract
Butter or oil for the pan

Ingredient Substitutions for Mini Pancakes

Here are some substitutions you can consider for your mini pancakes recipe, ensuring flexibility and accommodating different dietary preferences:

All-Purpose Flour:

- Whole Wheat Flour: Use whole wheat flour for a nuttier flavor and added fiber (use slightly less, as it absorbs more liquid).
- Gluten-Free Flour Blend: Use a 1:1 gluten-free flour blend if you need a gluten-free option.

Sugar:

- Brown Sugar: Substitute brown sugar for a deeper flavor.
- Maple Syrup or Honey: Use 2 tablespoons of maple syrup or honey for a natural sweetener; reduce the buttermilk slightly to maintain the liquid ratio.

Buttermilk:

- Milk with Vinegar or Lemon Juice: Use 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes to sour.
- Non-Dairy Milk: Substitute with almond, soy, or oat milk, adding a splash of vinegar to mimic buttermilk.

Egg:

- Flax Egg: Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water; let sit for a few minutes until it thickens.
- Applesauce: Use 1/4 cup of unsweetened applesauce as a replacement for one egg for added moisture.

Melted Butter:

- Coconut Oil: Use melted coconut oil for a dairy-free option.
- Applesauce: Replace with applesauce for a lower-fat alternative (use 2 tablespoons).

Vanilla Extract:

- Almond Extract: Use almond extract for a different flavor twist.
- Maple Extract: Use maple extract for a sweet, aromatic alternative.

How to Make Mini Pancakes

Mix it Up:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—don’t overmix! We want those pancakes fluffy, not tough.

Heat Things Up: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Use a teaspoon or a squeeze bottle to drop small circles of batter onto the skillet. (Pro tip: A squeeze bottle makes this part super easy and mess-free—you're welcome 😉.)
Flip Out: Cook the mini pancakes for about 1-2 minutes, or until bubbles form on the surface. Flip them over and cook for another minute until golden brown. Repeat until all the batter is used up.

Serve and Enjoy: Stack those mini pancakes high, drizzle with syrup, dust with powdered sugar, or top with fresh berries. Or, if you’re like me, just eat them straight off the skillet because who has the patience to wait?

And there you have it—mini pancakes that are as fun to make as they are to eat! Go ahead, whip up a batch, and enjoy the breakfast of champions. And remember, life is too short for boring breakfasts! 🥞✨

How to Enjoy Your Mini Pancakes

Stack and Drizzle: Pile them up and pour warm maple syrup over the top for a classic treat.
Berry Bliss: Top with fresh berries and a dollop of whipped cream for a fruity twist.
Chocolate Dip: Melt some chocolate and use it for dipping for an indulgent experience.

Pancake Kabob: Skewer the mini pancakes on a stick for a fun and portable snack.
Topping Bar: Set up a variety of toppings and let everyone create their own pancake masterpiece.

No matter how you choose to eat them, mini pancakes are sure to make your breakfast deliciously memorable!

Quick Cooking Recipe

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Inactive Time: 0 minutes

Total Time: 20 minutes

Author: Jen Sharpin | So Damn Delish
Yield: 20-25 mini pancakes

Discover how to make fluffy mini pancakes that are perfect for breakfast or brunch! These bite-sized breakfast delights are easy, fun, and oh-so-delicious. 🥞

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder

1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk

1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Butter or oil for the pan

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix buttermilk, egg, melted butter, and vanilla extract.

Combine wet and dry ingredients, stirring until just combined.
Heat a non-stick skillet over medium heat, lightly greased with butter or oil.
Drop small circles of batter onto the skillet using a teaspoon or squeeze bottle.

Cook for 1-2 minutes until bubbles form, then flip and cook for another minute.
Serve with your favorite toppings and enjoy!

Notes

For an extra flavor boost, try adding a pinch of cinnamon or a handful of mini chocolate chips to the batter. 🥰

Leftovers (if there are any!) can be stored in an airtight container in the fridge and reheated in the microwave for a quick breakfast.
If you're feeling adventurous, try making mini pancakes air fryer for a healthier twist! Just follow the same batter instructions and use parchment paper in the air fryer basket to prevent sticking.

Nutrition Facts (per serving of 3 mini pancakes)

Calories: 150

Sugar: 6g
Sodium: 250mg
Total Fat: 6g

Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g

Carbohydrates: 21g
Fiber: 1g
Protein: 4g

Cholesterol: 35mg

Craving more delish recipes? Head over to So Damn Delish for more mouthwatering creations that’ll make your taste buds dance! And don’t forget to explore other mini pancakes and sweets for even more delightful ideas!