Easy Mini Pancakes Everyone Will Love

Little Bites, Big Comfort

There’s something instantly cozy about a warm pan on the stove and the sweet, buttery aroma that follows. When you want a quick breakfast that feels a little special—or a snack that makes everyone hover near the kitchen—these mini pancakes deliver. They’re fluffy in the center, lightly golden at the edges, and perfect for dunking, stacking, and sharing. I love making them on busy mornings because they cook fast and keep kids (and adults) happy. Grab your whisk—let’s talk ingredients and get your batter ready.

Ingredients

• 1 1/4 cups (155 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 large egg
• 1 cup (240 ml) buttermilk (or see substitution below)
• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Neutral oil or butter, for greasing the pan

Optional add-ins

• 1/2 teaspoon ground cinnamon (adds a warm bakery note)
• 1/2 cup (85 g) mini chocolate chips or blueberries (fold in gently)
• Zest of 1/2 lemon (brightens the flavor)

Buttermilk substitute: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar; let sit 5 minutes.

Timing

• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25 minutes

Most of the time is hands-on at the stove. The batter comes together quickly, and each batch cooks in just a few minutes.

Step-by-Step Instructions

Step 1: Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking well helps you avoid bitter “pockets” of leavener in tiny pancakes.

Step 2: Combine the wet ingredients

In a separate bowl or large measuring cup, whisk the egg, buttermilk, melted butter, and vanilla until smooth. If your butter is hot, let it cool a minute so it doesn’t scramble the egg.

Step 3: Make the batter (don’t overmix)

Pour the wet mixture into the dry ingredients and stir gently with a spatula until you no longer see dry flour. A few small lumps are good—they keep the texture tender. Let the batter rest for 3–5 minutes while the pan heats; this small step makes a noticeable difference in fluffiness for a small pancake recipe.

Step 4: Heat and grease the pan

Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter, then wipe off excess with a paper towel—too much fat can cause uneven browning and lacy edges.

Step 5: Cook tiny rounds

Spoon batter in small mounds (about 1 tablespoon each) and leave a little space between them. When you see bubbles on top and the edges look set, flip carefully—these cook fast, so stay close. Cook the second side until golden, about 30–60 seconds.

Step 6: Keep warm and finish batches

Transfer cooked pancakes to a plate and loosely cover with foil, or keep them warm in a 200°F (95°C) oven on a baking sheet. Give the pan a quick re-grease between batches, and adjust heat as needed—if they’re browning too quickly, lower it slightly. Once you get the rhythm, mini pancakes fly off the griddle.

Variations & Substitutions

• Banana-cinnamon: Mash 1 ripe banana and whisk it into the wet ingredients, then add 1/2 teaspoon cinnamon. The centers turn extra moist and sweet, so keep the heat a touch lower to prevent over-browning.
• Lemon poppy seed: Add 1 tablespoon poppy seeds and the zest of 1 lemon. This makes the flavor brighter and a little more “brunchy,” especially with a drizzle of honey.
• Whole-wheat swap: Replace up to half the all-purpose flour with whole-wheat flour. You’ll get a nuttier taste and slightly denser texture; add an extra splash of milk if the batter feels too thick.
• Dairy-free: Use your favorite plant milk plus the lemon/vinegar trick, and swap melted butter for melted coconut oil or a neutral oil. The pancakes stay tender, with a mild coconut note if you use coconut oil.

Serving Suggestions

• Classic stack: Butter, maple syrup, and a pinch of flaky salt for that sweet-salty finish.
• Fruit & yogurt: A bowl-style breakfast with Greek yogurt, berries, and a dusting of powdered sugar—great for quiet mornings.
• PB&J vibes: Spread peanut butter between layers and spoon on warmed jam; it’s surprisingly perfect for after-school snacks.
• Brunch board: Serve mini pancakes alongside bacon/sausage, sliced fruit, and whipped cream for family gatherings.
• Cozy dessert: Warm them up and top with vanilla ice cream and a quick berry sauce for an easy weeknight treat.

Common Mistakes to Avoid

• Overmixing the batter: If you beat until perfectly smooth, the pancakes can turn tough. Stir just until combined; lumps are your friend.
• Pan too hot (or too cool): Too hot and they’ll darken before the centers cook; too cool and they’ll dry out. Medium heat is the sweet spot—do a single test pancake first.
• Flipping too early: Wait for bubbles on top and set edges. With small rounds, one confident flip is better than “checking” repeatedly.
• Using too much grease: A heavily buttered pan can cause patchy browning. Lightly grease, then wipe—especially important when making a small pancake recipe in batches.

Storage & Reheating

• Room temperature: Keep leftovers covered for up to 4 hours (handy if you’re serving slowly at brunch).
• Refrigerator: Store in an airtight container up to 3 days. Place parchment between layers if they’re sticking.
• Freezer: Freeze in a single layer on a sheet pan, then transfer to a freezer bag for up to 2 months. This is the easiest way to have mini pancakes on demand.
• Best reheating:
  • Toaster/toaster oven: Best for lightly crisp edges.
  • Microwave: 15–25 seconds for a small portion (they’ll be softer).
  • Skillet: A minute over low heat brings back that just-cooked feel.

Frequently Asked Questions

Can I make the batter ahead of time?

You can mix the dry ingredients ahead, but it’s best to combine wet and dry right before cooking. Once the leaveners activate, the batter loses some lift over time.

What’s the best tool for portioning?

A teaspoon or tablespoon measure works great, or use a squeeze bottle for super-uniform rounds. Consistent size helps them cook evenly.

How do I keep them warm for a crowd?

Place them on a baking sheet in a 200°F (95°C) oven while you cook the remaining batches. This keeps them warm without drying out too much.

Can I turn this into a small pancake recipe for one or two people?

Yes—halve everything for a smaller batch, and use 1/2 an egg by whisking a whole egg and measuring out about 2 tablespoons. You’ll get the same fluffy texture with less leftover.

Why are my pancakes flat?

Usually it’s overmixing, old baking powder, or batter that sat too long. Fresh leaveners, gentle mixing, and a short rest (not a long wait) make a big difference for mini pancakes.

Conclusion

Once you’ve made these a couple of times, you’ll get that feel for the perfect sizzle and the quick flip—this is one of those recipes that becomes second nature. Keep a bag in the freezer for busy mornings, or make a fresh batch when you want something warm and comforting without much effort. If you’re curious about the broader history and styles of pancakes, this trusted source is a fun read. Enjoy every bite-sized stack.