Mini pancakes are delightful bite-sized versions of the classic breakfast favorite—fluffy, rich, and perfect for breakfast or brunch!
1 cup all-purpose flour (or whole flour for a healthier option)
2 tbsp granulated sugar (or honey/maple syrup)
2 tsp baking powder
1 cup milk (or almond milk for dairy-free)
1 large egg (or flax/chia egg for vegan)
2 tbsp melted butter (or coconut oil/margarine for dairy-free)
Prepare the Batter: In a large bowl, combine 1 cup flour, 2 tbsp sugar, and 2 tsp baking powder. In a separate bowl, whisk together 1 cup milk, 1 egg, and 2 tbsp melted butter. Stir wet ingredients into dry ingredients, mixing gently (a few lumps are okay).
Heat the Griddle: Heat a non-stick frying pan or griddle over medium heat. Test with water droplets—if they pop and disappear quickly, it’s ready. Lightly grease the pan and wipe off excess oil.
Cook the Mini Pancakes: Spoon small portions of batter onto the griddle, evenly spaced. Cook for 1-2 minutes, or until bubbles form and edges firm up. Flip and cook another 1-2 minutes until golden brown.
Serve and Enjoy: Transfer pancakes to a serving plate, keeping warm in a low oven if needed. Top with fresh berries, maple syrup, whipped cream, or savory toppings like avocado and smoked salmon.
Experiment with different ingredients and toppings to make each batch uniquely yours. From sweet to savory, the endless possibilities allow you to tailor the mini pancakes to your personal taste preferences and dietary needs. So grab your mixing bowl and skillet, and start creating these delightful little stacks today!
Find it online: https://yumzyrecipes.com/delicious-homemade-mini-pancakes/