There’s just something irresistible about mini pancakes that brings a little joy to the breakfast table. In our kitchen, they’ve become a go-to for cozy weekend mornings, especially when we want something that feels playful but still homemade and nourishing. These fluffy mini pancakes cook up quickly, flip like a dream, and are always a hit with both kids and adults.
I love how they carry the same comforting flavor as classic pancakes, just in a more charming, bite-sized form. Whether I’m layering them into mini pancake stacks for brunch or topping them with fresh fruit and syrup for a weekday treat, mini pancakes never disappoint. They’re also perfect for portioning, making them ideal for brunch boards, meal prep, or tasting a few topping combos without the pancake overload.
Why Mini Pancakes Are Taking Over Breakfast Tables
Mini pancakes have taken over social media—from pancake cereal bowls to viral TikTok stacks—but in my kitchen, they’ve earned a permanent place for so much more than just their cute looks. These little bites of joy aren’t just photogenic—they’re incredibly practical, too. Homemade mini pancakes are a lifesaver on busy mornings since they cook fast, freeze beautifully, and reheat in seconds.
I often whip up a big batch on Sundays to keep breakfasts stress-free during the week. They’re also perfect for kids who love finger foods and for anyone wanting to serve a gorgeous brunch spread without the fuss. Because mini pancakes cook evenly and quickly, I rarely worry about burnt edges or gooey centers like I do with bigger ones. And the best part? I get to play with different mix-ins and flavors all in one batch—mini pancakes make that kind of creativity so easy.
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Ingredients
Basic Mini Pancake Batter:
- All-purpose flour (swap with almond flour for gluten-free mini pancakes)
- 2Granulated sugar
- Baking powder
- Salt
- Buttermilk (creates extra fluffy mini pancakes)
- Egg
- Melted butter
- Vanilla extract
- Cooking spray or additional butter for pan
Optional Mix-ins:
- Mini chocolate chips
- Fresh blueberries (for mini blueberry pancakes)
- Diced strawberries
- Mashed banana (for mini banana pancakes)
The key to successful mini pancakes starts with quality ingredients. Fresh berries add natural sweetness and beautiful color, while buttermilk creates the tender, fluffy texture that makes these pancakes special. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
See recipe card for quantities.
Instructions
Prepare Your Batter and Let It Rest
- Mix all dry ingredients in a large bowl, whisking together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix – a few lumps are perfectly fine and will actually help create fluffier pancakes.
- Allow your batter to rest for 5-10 minutes while you heat your pan. This resting time lets the flour fully hydrate and the baking powder activate, resulting in more tender mini pancakes.
Heat Your Pan and Prepare for Cooking
- Heat a non-stick skillet or griddle over medium-low heat. The key to perfect mini pancakes is maintaining the right temperature – too hot and they'll burn before cooking through, too cool and they'll be dense and tough.
- Spray your pan with cooking spray or add a small amount of butter once heated.
- Test the temperature by dropping a small amount of batter – it should sizzle gently without burning.
Cook Your Mini Pancakes
- Using a small spoon, cookie scoop, or squeeze bottle, drop about 1 tablespoon of batter for each mini pancake.
- You should be able to fit 8-12 mini pancakes in a standard skillet, depending on size. Leave space between each pancake for easy flipping.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Flip carefully with a small spatula and cook for another 1-2 minutes until golden brown. The small size makes flipping much easier than regular pancakes.
Keep Warm and Serve
- Transfer cooked mini pancakes to a plate and cover with a clean kitchen towel to keep warm while you finish the remaining batter.
- Repeat the cooking process with remaining batter, adding more cooking spray or butter as needed.
- Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or powdered sugar.
- Step 1: Prepare Your Batter and Let It Rest
Mix dry and wet ingredients, then let the batter rest to create fluffy pancakes.
- Step 2: Heat Your Pan and Prepare for Cooking
Warm the pan on medium-low heat and test it with a bit of batter.
- Step 3: Cook Your Mini Pancakes
Spoon batter onto the pan, cook until bubbles form, then flip.
- Step 4: Keep Warm and Serve
Keep pancakes warm under a towel and serve with toppings.
Pro Tips for Mini Pancake Success
- Temperature Control: Keep your heat at medium-low. Mini pancakes can go from perfect to burnt quickly because of their small size.
- Consistent Size: Use a small cookie scoop or squeeze bottle to ensure all your mini pancakes are the same size for even cooking.
- Don't Overcrowd: Leave space between each pancake to make flipping easier and prevent them from sticking together.
- Batter Consistency: If your batter seems too thick, add a tablespoon of milk at a time until you reach the right consistency. It should pour easily but not be too thin.
Dietary Benefits and Serving Suggestions
Mini pancakes can easily be adapted for various dietary needs. For gluten-free mini pancakes, substitute almond flour or a gluten-free flour blend. For vegan mini pancakes, replace the egg with a flax egg and use plant-based milk and oil instead of butter and buttermilk.
These bite-sized pancakes are perfect for portion control and can be part of a balanced breakfast when paired with fresh fruit and a source of protein. They're also naturally fun to eat, making them ideal for encouraging kids to try new flavors and healthy ingredients.
Serve your mini pancakes with maple syrup, fresh berries, whipped cream, or powdered sugar. For a fun presentation, create pancake skewers by threading mini pancakes with fruit kabobs. You can also make Nutella pancakes by adding a small dollop of Nutella between two mini pancakes.
Creative Variations and Substitutions
- Mini Chocolate Chip Pancakes: Add mini chocolate chips to the batter for a sweet treat that kids will love.
- Mini Banana Pancakes: Fold in diced bananas or mashed banana for natural sweetness and extra moisture.
- Mini Blueberry Pancakes: Fresh or frozen blueberries work perfectly in this recipe. If using frozen, don't thaw them first.
- Pancake Cereal: Make extra-small mini pancakes (about ½ tablespoon of batter each) and serve in a bowl with milk like cereal – this viral trend is both fun and delicious.
- Mini Pumpkin Pancakes: Add 2 tablespoons of pumpkin puree and a pinch of cinnamon for a seasonal twist.
Essential Equipment for Mini Pancakes
While you can make mini pancakes with basic kitchen equipment, a few tools can make the process easier:
- Non-stick Skillet: A good non-stick pan prevents sticking and makes flipping easier.
- Small Cookie Scoop: Creates perfectly uniform mini pancakes every time.
- Thin Spatula: A small, thin spatula makes flipping these delicate pancakes much easier.
- Squeeze Bottle: Some cooks prefer using a squeeze bottle for more control over pancake size and shape.
Storage and Make-Ahead Tips
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months, making them perfect for meal prep. To freeze, arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
To reheat, pop them in the toaster, microwave for 20-30 seconds, or warm in a 350°F oven for 5 minutes. Frozen mini pancakes can go straight from freezer to toaster, making them perfect for quick school morning breakfast.
For make-ahead breakfast prep, you can even prepare the dry ingredients the night before and store them in a sealed container. In the morning, just add the wet ingredients and cook.
My Sunday Morning Secret to Perfect Mini Pancakes
There’s a quiet little ritual in my home every Sunday—pajamas still on, music playing low, and a pan gently warming on the stove. That’s when I make my favorite mini pancakes, and over time, I discovered a small but powerful secret: don’t rush the heat. Years ago, I used to crank up the burner to get them done fast, but all I got were pancakes that looked golden but were still doughy in the middle.
Once I slowed down and trusted the process—medium-low heat, a little patience—everything changed. Each mini pancake came out soft, golden, and perfectly fluffy all the way through. It’s a small act of care that makes a big difference, and now it’s one of my favorite parts of the weekend.
FAQ
What are those mini pancakes called?
Mini pancakes are often called silver dollar pancakes because they’re about the size of an old silver dollar coin. They’re also known as mini pancake stacks, pancake bites, or even pancake cereal when made extra tiny. Despite the names, they’re simply small, fluffy pancakes that bring fun and charm to any breakfast or brunch table.
Are blinis the same as pancakes?
Blinis are similar to pancakes but not quite the same. They’re small, yeasted pancakes traditionally made in Eastern European cuisines, often served with savory toppings like sour cream, smoked salmon, or caviar. Unlike classic mini pancakes, which are sweet and fluffy, blinis have a more delicate texture and slightly tangy flavor from the yeast or buckwheat.
What are Swedish mini pancakes called?
Swedish mini pancakes are called plättar. They’re thin, delicate, and traditionally cooked on a special cast iron pan called a plättlagg, which has small round sections. Unlike fluffy American mini pancakes, plättar are more similar to crepes and are typically served with lingonberry jam, powdered sugar, or fresh cream. They're a beloved comfort food in Sweden.
When to flip mini pancakes?
Mini pancakes are ready to flip when bubbles form across the surface and the edges begin to look set and slightly dry. This usually takes 2–3 minutes over medium-low heat. Flip gently using a small spatula, and cook the other side for 1–2 minutes until golden. Flipping too early can cause them to tear or cook unevenly.
Why Mini Pancakes Deserve a Spot in Your Breakfast Rotation
Mini pancakes have a way of turning even the simplest morning into something warm, joyful, and worth savoring. Whether you're whipping them up for a cozy brunch or meal prepping for the week, their charm is in the ease—and the endless ways to serve them. From syrup-drizzled stacks to fruit-topped skewers, mini pancakes invite creativity without the stress.
If you're craving more comforting breakfast ideas, don't miss our indulgent Banana Foster Pancakes for a caramelized twist, or go wholesome with these hearty Banana Oat Pancakes. However you top them, mini pancakes are here to make mornings feel a little more special, one fluffy bite at a time.
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Pairing
These are my favorite dishes to serve with this Mini pancakes recipe:
Mini Pancakes Recipe
Equipment
- Mixing bowl Large size for batter
- Whisk For blending wet and dry
- Non-stick skillet Or griddle
- Small spatula Thin, flexible for easy flipping
- Cookie scoop Optional, helps portion evenly
- Squeeze bottle Optional, for uniform shape
Ingredients
- 1 cup all-purpose flour Or almond flour for gluten-free
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk Or homemade substitute
- 1 egg Large
- 2 tablespoon butter Melted
- 1 teaspoon vanilla extract Optional
- cooking spray Or additional butter for pan
- ¼ cup mini chocolate chips Optional mix-in
- ¼ cup blueberries Fresh or frozen
- ¼ cup diced strawberries Optional
- 1 banana Mashed, optional for variation
Instructions
- Whisk dry ingredients.
- Mix wet ingredients.
- Combine wet and dry.
- Rest the batter.
- Heat skillet on medium-low.
- Grease pan with butter/spray.
- Drop spoonfuls of batter.
- Cook until bubbles form.
- Flip and cook until golden.
- Keep warm until serving.
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