Mini Pancakes

These mini pancakes is a fun, yet easy, option for your next breakfast or brunch. You can even top off your mini cakes with any number of toppings from fruit and powdered sugar to sprinkle and chocolate sauce!

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This mini pancakes recipe is so fun and makes for a delicious grab and go breakfast item. You will love how easy it is to make fluffy, bite-sized pancakes in a muffin tin. No more slaving over the stove to feed this sweet breakfast favorite to a group of people.

If you enjoy this recipe, then you are sure to love our French Toast Casserole and Monkey Bread Muffins. These are a couple of additional morning meal favorites that are super easy to put together for gatherings or any day!

MORE BREAKFAST RECIPES:
Oven Baked Bacon | Egg Bites

INGREDIENTS FOR MINI PANCAKES

You will need:

• 2 ½ cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups milk
• 3 teaspoons vinegar
• 2 eggs, slightly beaten
• 1 ½ teaspoons vanilla extract
• 3 tablespoons butter, melted and cooled
• Small capped blueberries and diced strawberries, optional

SUBSTITUTIONS AND ADDITIONS

Fruit: You can add a number of fruit options to your cakes. Here are a few ideas: small blueberries, capped and diced strawberries, raspberries, or chopped bananas.

Toppings: There are unlimited toppings that can be added. Mini chocolate chips, colorful sprinkles, nuts, maple syrup, honey, whipped cream, chocolate sauce, and powdered sugar are a few of our favorites.

HOW TO MAKE THIS MINI PANCAKES RECIPE

STEP ONE: Preheat the oven to 400 degrees F.

STEP TWO: Spray a mini-muffin pan with nonstick cooking spray.

STEP THREE: In a small glass bowl or in a measuring cup, measure 2 cups of cold milk. Stir in the 2 teaspoons of vinegar to the milk and set aside. 

STEP FOUR: In a medium size mixing bowl whisk the all-purpose flour, baking powder, sugar, and salt.

STEP FIVE: Slowly whisk in the milk mixture to the flour mixture. Whisk until just incorporated.

STEP SIX: Continue whisking and add the slightly beaten eggs, vanilla extract, and the melted and cooled butter. Whisk until all of the ingredients are well incorporated and no streaks of egg or butter are visible.

STEP SEVEN: Fill the mini muffin cups two-thirds full with the pancake batter.

STEP EIGHT: If using fruit such as blueberries or strawberries, or other toppings, drop them into the batter.

STEP NINE: Bake for 15 minutes or until lightly golden brown.

STEP TEN: Serve with pancake syrup.

STORAGE

IN THE FRIDGE: Store leftovers in an airtight container and place in the fridge for 2 to 3 days.

IN THE FREEZER: These can also be frozen for up to 3 months. I like to put 4 pancakes in separate small baggies and freeze them. This makes grab and go super easy.

All you need to make these tasty bite-sized pancakes are a muffin tin and a few pantry staples like flour, sugar, eggs and milk. This is a fun, yet easy, option for your next breakfast or brunch. You can even top off your mini cakes with any number of toppings from fruit and powdered sugar to sprinkle and chocolate sauce!

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Mini Pancakes

5 from 1 vote

These mini pancakes is a fun, yet easy, option for your next breakfast or brunch. You can even top off your mini cakes with any number of toppings from fruit and powdered sugar to sprinkle and chocolate sauce!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 60 mini pancakes

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Ingredients

  

1x2x3x

• 2 1/2 cup all-purpose flour
• 3 tbsp sugar
• 3 tbsp baking powder
• 1/2 tsp salt
• 2 cup milk
• 3 tsp vinegar
• 2 eggs slightly beaten
• 1 1/2 tsp vanilla extract
• 3 tbsp butter melted and cooled
• small capped blueberries and diced strawberries optional

Instructions

 

• Preheat the oven to 400 degrees.
• Spray a mini-muffin pan with nonstick cooking spray.
• In a small glass bowl or in a measuring cup, measure 2 cups of cold milk. Stir in the 2 teaspoons of vinegar to the milk and set aside.
• In a medium size mixing bowl whisk the all-purpose flour, baking powder, sugar, and salt.
• Slowly whisk in the milk mixture to the flour mixture. Whisk until just incorporated.
• Continue whisking and add the slightly beaten eggs, vanilla extract, and the melted and cooled butter. Whisk until all ingredients are well incorporated and no streaks of egg or butter are visible.
• Fill the mini muffin cups 2/3 full with the pancake batter.
• If using fruit such as blueberries or strawberries, or other toppings, drop them into the batter.
• Bake for 15 minutes or until lightly golden brown.
• Serve with pancake syrup.

Video

Nutrition

Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Calcium: 37mg | Iron: 1mg

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