Mini pancakes

These mini pancakes are easy to make and very tasty for breakfast. To complete your breakfast, serve them with fresh fruit and honey.

Okay the TikTok trend has been over for a while, but I like them too much not to share.

My mini pancakes are about the size of a Dutch poffertje, but you can also make them smaller. Make them super tiny for pancake cereal!

You can also use tgis recipe to make larger pancakes. In fact, the recipe is almost the same as the one for buttermilk pancakes.

Ingredients

Flour - For this recipe, you use all-purpose flour. This flour contains less gluten which gives you nice soft pancakes.

You can also replace some of the flour with whole wheat flour. I don't recommend substituting all the flour, it will make your pancakes very dense.

For gluten-free mini pancakes, you can use gluten-free flour or oat flour.

Baking powder - baking powder makes your pancakes nice and fluffy. If you don't have this in the house you could also replace the flour and baking powder with self-rising baking flour.

Milk - I actually always use whole milk when I make pancakes but you can use any type you like.

For lactose-free or vegetarian pancakes, you can replace the milk with a plant-based variety such as coconut milk and almond milk.

Butter - the melted butter gives the batter a creamy flavor and ensures that they don't need to put as much butter or oil in the pan.

How to make mini pancakes

Baking mini pancakes is not difficult at all, but there are a few things to watch out for.

Because they are so small they cook faster so don't set the heat too high. This will prevent half from getting too dark before you have all the pancakes in the pan.

Use teaspoons to scoop the batter into the pan. They are so tiny you don't need a large cup for this job!

Because they are so small, flipping them over with a skewer works well. You can also flip them over with a fork.

Keep them warm under a clean tea towel or an upside-down plate.

Equipment

To bake these little pancakes, you don't need much. All you need is a scale, a large mixing bowl and whisk for the batter, and a large non-stick skillet for baking.

To keep the pancakes warm while baking, it is helpful to keep an extra plate or a clean dry tea towel handy.

Storage

Freshly baked, they are best, but you can store these mini pancakes for about three days.

Do not put them in the refrigerator as they will dry out faster!

In the freezer, they stay good in a freezer bag for about three months. Let them thaw in the refrigerator before use.

Reheating is best in a dry skillet or in the microwave.

More easy pancake recipes to try next

Print Pin

Mini pancakes

These mini pancakes are easy to make and very tasty for breakfast. To complete your breakfast, serve them with fresh fruit and honey.

Course Breakfast

Cuisine World

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4 portions

Calories 418kcal

Author Maayke @ Nutmeg and Vinegar

Ingredients

• 2.5 cups or 300 grams of all purpose flour
• ¾ cup and 1 tablespoon or 200 ml of milk
• 3 tablespoons melted butter
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 egg
• ½ teaspoon salt

Instructions

• Put all the dry ingredients in a mixing bowl and stir well.
• Add the wet ingredients and briefly stir them into the flour mixture. It doesn't matter if there are still a few lumps in your batter they will disappear while cooking.
• Heat a frying pan and scoop in small mounds of batter. I scoop about 2 teaspoons per pancake into the pan.
• Cook them until the bottom is golden brown this takes about 1 minute.
• Turn the pancakes over when the top becomes dry and bubbles appear and cook the other side until nice and golden.
• Scoop them out of the pan and repeat with the remaining batter.