Mini Pancakes Recipe

These fluffy mini pancakes are the ultimate bite-sized breakfast treat. Quick to cook, easy to freeze, and perfect for kids and adults alike, they’re ideal for meal prep, brunch boards, or weekday mornings. Top them with berries, syrup, or Nutella for a fun and delicious start to your day.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Kid-Friendly

Prep Time: 10

Cook Time: 15

Batter Rest Time: 10

Total Time: 35

Servings:

Calories: 210kcal

Cost: $4–$6

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition