Mini Pancake Recipe

5 from 2 votes

These adorable mini pancakes are a fun and tasty option for your next breakfast or brunch.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Mini Pancakes Recipe

Servings: mini pancakes

Calories: 34kcal

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.

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.