tiny pancakes
Start your day with these incredibly easy Mini Pancakes! Quick to make with simple pantry staples, these fluffy, bite-sized treats are perfect for a delightful breakfast or brunch. Be warned, you'll want seconds and thirds!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup all-purpose flour spooned, leveled, and sifted
- 2 tablespoons granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoon table salt
- 1 cup whole milk room temperature
- 1 egg extra large egg room temperature
- 2 tablespoons salted butter melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
Preparation Steps
- In a medium size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder and salt until well combined.
- In a small mixing bowl, whisk together the room temperature milk, egg, melted and cooled butter and vanilla extract.
- Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. (A few lumps are ok).
- Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat over medium-high heat until a droplet of water sizzles when dropped on the surface.
- Spoon 1 to 1.5 tablespoons of pancake batter in a circle shape, spaced about 1 inch apart. You can also add the pancake batter to a piping bag or squeeze bottle for more control of the size and shape of the pancakes.
- Cook the pancakes for about 1 to 1.5 minutes, or until tiny bubbles appear on the surface and the outer edges of the pancakes begin to appear set. Flip the pancakes and continue for about another 1 minute, or until the bottom of the pancake is golden brown. Transfer the cooked pancakes to a serving plate and repeat the process with the remaining batter.
Notes
These mini pancakes are best served immediately with your favorite toppings like syrup, fresh berries, or whipped cream. Enjoy!