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Mini Pancakes

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close up overhead shot of strawberry and blueberry Mini Pancakes on a serving tray with a bowl of syrup
These adorable mini pancakes are a fun, yet easy, option for your next breakfast or brunch.
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Table of Contents
  1. Mini Pancakes Ingredients
  2. How To Make This Mini Pancakes Recipe
  3. How To Serve Mini Pancakes
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This fluffy mini pancakes recipe is so fun and makes for a delicious grab-and-go breakfast on busy mornings. You will love how easy it is to make this sweet breakfast favorite in a muffin tin instead of slaving away over the stove.

close up overhead shot of strawberry and blueberry Mini Pancakes with a mini pancake being dipped in a condiment bowl of syrup

Mini Pancakes Ingredients

Mini Pancakes raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

FRUIT: You can add a number of fresh fruit options to your pancakes. Here are a few ideas: small blueberries, diced strawberries, raspberries, or chopped bananas.

TOPPINGS: There are unlimited toppings that can be added to these homemade pancakes. Mini chocolate chips, colorful sprinkles, nuts, maple syrup, honey, peanut butter, whipped cream, chocolate sauce, and powdered sugar are a few of our favorites.

How To Make This Mini Pancakes Recipe

OUR RECIPE DEVELOPER SAYS

These pancakes freeze amazingly well. Double or triple your batch and freeze the extras for breakfast on busy school mornings that your kids can heat up themselves.

STEP ONE: Preheat the oven to 400°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. 

PRO TIP:

If you have real buttermilk on hand, you can use it instead of making your own.

Mini Pancakes process shot of ingredients in a measuring cup

STEP FOUR: In a medium-sized mixing bowl, combine flour, baking powder, sugar, and salt.

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

Mini Pancakes process shot of pancake batter being made in a bowl

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.

Mini Pancakes process shot of ingredients in a bowl

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

PRO TIP:

A measuring cup with a spout makes filling the mini muffin cups much easier and tidier.

Mini Pancakes process shot of pancake batter being filled into mini muffin tins and topped with strawberries and chocolate

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.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pancakes as the suggested baking time approaches.

Mini Pancakes process shot of mini pancakes before and after being baked

STEP TEN: Serve your little pancakes with your favorite syrup and toppings.

How To Serve Mini Pancakes

These fluffy pancakes are the size of silver dollars and will be a favorite recipe with pancake lovers big and small.

They don’t have to be just for breakfast either. What about serving them with a scoop of ice cream and whipped cream for a fun dessert?

If you enjoy this delicious recipe, then you are sure to love our French toast casserole and monkey bread muffins.

These are a couple of additional morning favorites that are super easy to put together the next time you need breakfast or brunch recipes.

Storage

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

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

close up overhead shot of strawberry and blueberry Mini Pancakes in a mini muffin pan

All you need to make these tasty bite-sized pancakes are a muffin tin and a few simple ingredients.

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 sprinkles and chocolate sauce!

FREQUENTLY ASKED QUESTIONS

How do you reheat from frozen?

The easiest way to reheat these is in the microwave on a microwave-safe plate for a few seconds to make an easy breakfast that the kids can make themselves. 

Can I use this recipe to make big pancakes as well?

The batter made from this easy recipe would work fine for regular pancakes as well. Just whip up a batch and make them on the stovetop in a nonstick pan.

Can these mini pancakes be made on the stove?

You could use this batter to make small pancakes on the stove in a frying pan if you prefer.

More Recipes You’ll Love

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close up overhead shot of strawberry and blueberry Mini Pancakes on a serving tray with a bowl of syrup

Mini Pancakes

5 from 2 votes
These adorable mini pancakes are a fun, yet easy, option for your next breakfast or brunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 60 mini pancakes

Ingredients
  

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

Instructions
 

  • Preheat the oven to 400°F.
  • 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-sized 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 ⅔ 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

Notes

  • These pancakes freeze amazingly well. Double or triple your batch and freeze the extras for breakfast on busy school mornings that your kids can heat up themselves.
  • If you have real buttermilk on hand, you can use it instead of making your own with the milk and vinegar.
  • A measuring cup with a spout makes filling the mini muffin cups much easier and tidier.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pancakes as the suggested baking time approaches.

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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  1. Gloria says

    5 stars
    Delicious! It’s an easy way to serve our whole gang without a lot of work. I like that you can choose different mix-ins so everyone gets what they want!

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