Mini Pancakes
Quick and easy mini pancakes that are perfect for breakfast and fun for kids to help make and enjoy.
Ingredients
Dry Ingredients
- 1.25 cup All-Purpose Flour Provides the main structure for the pancakes.
- 2 teaspoon Baking Powder Helps the pancakes rise and become fluffy.
- 2 tablespoon White Sugar Adds sweetness to the mix.
Wet Ingredients
- 1 cup Milk Adds moisture and helps bind the ingredients together.
- 2 tablespoon Butter, melted Adds flavor and richness to the pancakes.
- 1 Egg Helps to bind the ingredients and adds richness.
- 0.25 teaspoon Vanilla Extract Enhances the flavor with a touch of warmth.
Instructions
Preparation
- In a large mixing bowl, combine the flour, baking powder, and sugar. Whisk them together until they are well mixed and there are no lumps.
- Stir in the milk, melted butter, egg, and vanilla extract. Mix until all the ingredients are well combined and the batter is smooth but slightly thick.
Cooking
- Heat your nonstick skillet over medium heat. Allow it to warm up for a couple of minutes before adding the batter.
- Scoop about 1 ½ tablespoons of pancake batter into the skillet. Repeat this with as many pancakes as you can fit in your pan, leaving space between them.
- Let the pancakes cook until small bubbles form on the surface and the edges turn golden. Flip them carefully and cook for another minute until the bottom is golden brown.
- Repeat the process with the remaining batter. To keep the pancakes warm while cooking, place them on a plate and cover with a clean towel.
- Serve warm with butter, syrup, and your favorite fresh fruit.
Notes
Pro Tips: Let the batter rest for about 5 minutes for fluffier pancakes. Use a measuring spoon for consistent size. Avoid overcooking for a soft texture. Experiment with flavors like cinnamon or chocolate chips.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 200mgSugar: 3g
Tried this recipe?Let us know how it was!