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Everyone is going to love these cute mini pancakes! Made with simple pantry ingredients, this pancake cereal recipe takes just 20 minutes to make. You are going to want to make them again and again!
I think we can all agree that tiny versions of stuff are always cuter! Based on my oat milk pancake recipe, this mini pancake recipe makes 25 of the cutest tiny pancakes.
These are perfect to make for kids and toddlers, but I also think a stack of these mini pancakes would be perfect for brunch, the holidays, or a baby shower!
Why You'll Love These Mini Pancakes
- You’ll only need 8 simple ingredients to make mini pancakes.
- You don’t need any fancy equipment to make these, just a bowl, whisk and a skillet.
- You can freeze these pancakes so you always have mini pancakes on hand for breakfast or a snack.
- Customize these tiny pancakes with your choice of mix-ins like blueberries or mini chocolate chips!
- These pancakes can be made dairy free or with regular dairy ingredients.
- Flour: I recommend using all purpose flour, but you can also use white whole wheat flour or whole wheat flour. For the fluffiest texture, substitute whole wheat flour only up to 50% (no more than that) of the total flour. For white whole wheat flour you can swap it out completely!
- Butter: feel free to use regular butter or dairy free butter. You can also swap it out for oil or applesauce at a 1:1 ratio.
- Milk: you can use regular milk or dairy free milk! If you’re using a plant milk you can also use a vanilla flavored milk.
- Baking Powder: this is going to help the pancakes rise when cooking to help get them fluffy. Make sure your baking powder hasn’t expired!
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a medium bowl, whisk the milk, vanilla extract, melted butter and egg together.
Step 2: Add in the sugar, flour, baking powder and salt. Whisk until combined, but make sure you don’t over-mix. It’s okay if there are still some small lumps in the pancake batter!
Step 3: Heat a large skillet or nonstick griddle to medium low heat. If you’re using a pan, add a bit of butter or lightly spray with cooking oil.
Step 4: Once hot, scoop 1 scant tablespoon of pancake batter and pour onto the hot pan/griddle.
Step 5: Once bubbles form on top of the pancakes, use a spatula to flip it over and cook the other side for 1-2 minutes. Remove from the heat and add your toppings!
FAQs and Expert Tips
Since these pancakes are so small, they cook quickly! Once a couple bubbles appear on the pancakes you can flip them! Then they’ll only need another minute or two.
If you want to whip up a stack of pancakes that aren’t mini, I recommend checking out my oat milk pancake recipe! It can be made with regular milk too!
- I recommend using a kitchen scale when making these mini pancakes, especially when it comes to measuring out your flour! It’s easy to add too much flour and that will change the texture of the pancakes. If you’re using measuring cups, make sure you use the scoop and level method.
- If you want to add mix-ins make sure that they’re small. You can stir in mini chocolate chips, sprinkles, small blueberries, shredded coconut, or chopped nuts.
- It’s tempting to turn the heat up to cook the pancakes faster, but then they might burn! Keep the heat on medium-low.
- Don’t mix the pancake batter too much or you’ll end up with dense and tough pancakes.
- Not sure if your pan is hot enough for pancakes? Add a drop of water to the pan! If it sizzles then you can start making the pancakes.
Storage and Freezing Instructions
The pancakes can be stored in an airtight container or ziploc bag in the fridge for up to 5 days. To freeze, place them in a ziploc bag in the freezer. Let them thaw in the fridge or in the microwave before enjoying.
More Recipes You'll Love
- ¾ cup milk of choice (regular or dairy free)
- 1½ Tablespoons melted butter or applesauce
- ¾ teaspoons vanilla extract
- 1 egg
- 1 cup all-purpose flour SEE NOTES
- ⅛ teaspoon salt
- 1½ Tablespoons granulated sugar
- 2 teaspoons baking powder
- This recipe makes around 25 mini pancakes. If you want more, I recommend following my oat milk pancake recipe (use regular milk if desired), and scoop small pancake rounds to make mini pancakes. It will make around 50 pancakes.
- Add milk, vanilla extract, melted butter, and egg to a medium bowl and whisk until combined, then set aside.
- Add in the flour, sugar, baking powder, and salt. Pour in the wet ingredients and whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
- Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
- Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop 1 scant Tablespoon of pancake batter and pour it onto the pan/griddle.
- When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove from heat and add toppings of choice!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.