Mini Pancakes

Everyone is going to love these cute mini pancakes! Made with simple pantry ingredients, this pancake cereal recipe takes just 20 minutes to make.

Course Breakfast

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 7

Cook Time 13

Total Time 20

Servings mini pancakes

Calories 31

Author Gabby Kislanko

Equipment

1 Mixing Bowl
1 Whisk

Ingredients

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

US Customary - Metric

Instructions

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!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: To avoid over-measuring, properly measure your flour using either a kitchen scale or using the scoop and level method.

Substituting Flour: You can substitute white whole wheat flour, whole wheat flour, or oat flour by weight (not volume, or the pancakes could be dry). If using oat flour, you will need 2 cups + 2 Tablespoons of oat flour (255 grams).

Tips for Cooking Pancakes:

-Don't Over-mix the batter, or you may end up with tough, rubbery pancakes. When the last streaks of flour are gone, stop mixing the batter.

-Watch the heat! If your pancakes are burning before the batter has started to bubble, your heat is too high! I recommend doing a test pancake to make sure the temperature is right.

-Don't flip the pancakes too early, or you may end up with raw batter in the middle. Wait until the bubbles form

Storage and Freezing: The pancakes can be stored in a ziploc bag or airtight container in the fridge for up to 5 days. They also freeze really well! Freeze them in a ziploc freezer bag then either let them thaw in the fridge or microwave and enjoy right away!

Nutrition