Description
These Quick & Easy Mini Pancakes are perfect for a fast and delightful breakfast or snack. Made with simple pantry ingredients, this recipe yields small, fluffy pancakes cooked on a skillet for a golden-brown finish. Ideal for serving with syrup, fruit, or your favorite toppings, these mini pancakes come together in just 15 minutes and make about 30 bite-sized treats.
Ingredients
Dry Ingredients
- 1 cup (125 grams) all purpose plain flour
- 2 tablespoons granulated white sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
Wet Ingredients
- ⅔ cup (160 mls) whole milk
- 1 large egg (at room temperature)
- 2 tablespoons (30 grams) melted unsalted butter
For Cooking
- Extra butter for cooking
Instructions
- Make Dry Batter: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures your dry ingredients are evenly distributed for a consistent batter.
- Mix Wet Ingredients: In a separate bowl or jug, whisk together the whole milk, egg, and melted butter until smooth and homogenous, preparing the liquid mixture for the batter.
- Combine Batter: Pour the milk and egg mixture into the dry ingredients and whisk gently until just combined. If the batter appears too thick, add a little more milk to reach a pourable consistency suitable for small pancakes.
- Heat Pan: Place a non-stick skillet or griddle pan over medium-low heat and lightly grease it with a small amount of butter to prevent sticking without burning.
- Cook Mini Pancakes: Spoon approximately 2-3 teaspoons of batter onto the hot pan, making mini pancakes no larger than 2 inches (5 cm) in diameter for easy flipping and perfect bite-sized portions.
- First Side Cooking: Cook the mini pancakes for about 45 seconds or until you see bubbles forming and popping on the surface, indicating readiness to flip.
- Flip and Finish: Flip the pancakes carefully and cook the other side for an equal amount of time, until golden brown. Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.
Notes
- Use a non-stick skillet or griddle to prevent the pancakes from sticking and ensure even cooking.
- Maintain medium-low heat to avoid burning the butter and pancakes.
- Keep mini pancakes uniform in size (2 inches or 5 cm) for quick and even cooking.
- If the batter is too thick, gradually add milk to achieve the right consistency.
- Serve warm with syrup, honey, fresh fruit, or your favorite toppings for extra flavor.