Ah, breakfast! It’s that magical time of day when the sun starts peeking through the curtains, and the smell of something warm and delicious fills the air. I have such fond memories of cozy mornings with my family, gathering around the table, laughter mingling with the aroma of pancakes sizzling on the stove. This mini pancake recipe is my go-to for those mornings when I want something that’s not just tasty but also quick and fun to make. They’re so fluffy and delightful, you’ll want to whip up a batch for any occasion, whether it’s a lazy Sunday or a bustling weekday. Trust me, this recipe is all about simplicity and joy—perfect for kids and adults alike. Get ready to flip your way to a delicious breakfast that’ll have everyone smiling!
Ingredients for Mini Pancake Recipe Delicious and Fluffy Breakfast
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
How to Prepare Mini Pancake Recipe Delicious and Fluffy Breakfast
Making these mini pancakes is as easy as pie—well, maybe even easier! Let’s break it down step by step so you can whip them up without a hitch.
Mixing the Dry Ingredients
First things first, grab a mixing bowl and toss in your flour, sugar, baking powder, and salt. Give it a good stir with a whisk or a fork. You want everything to be evenly mixed so that each pancake has that delightful fluffiness. Don’t skip this step; it’s crucial for those perfect little puffs!
Combining Wet Ingredients
Now, in another bowl, whisk together the milk, egg, and melted butter until everything is well blended. I like to whisk it vigorously for about a minute. This not only helps combine the ingredients but also introduces a bit of air, which is essential for fluffiness. You want it nice and smooth, so make sure there are no lumps!
Combining Mixtures
Next, it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl with the dry ingredients. Here’s the trick: mix gently! Use a spatula or wooden spoon and fold everything together until just combined. A few lumps are perfectly okay—over-mixing will lead to tough pancakes, and we definitely want them fluffy!
Cooking the Pancakes
Now the fun part! Heat a non-stick skillet over medium heat. Once it’s nice and hot, pour small amounts of batter onto the skillet to form your mini pancakes. You’ll know they’re ready to flip when you see bubbles forming on the surface—usually about 2-3 minutes. Carefully flip them over and cook until they’re golden brown on the other side, which takes another 1-2 minutes. It’s like flipping little clouds of joy! Repeat until all the batter is gone, and you’re ready to serve up a stack of deliciousness!
Why You’ll Love This Recipe
- Quick preparation—ready in just 25 minutes!
- Easy to make, even for beginners or little helpers in the kitchen.
- Deliciously fluffy pancakes that melt in your mouth.
- Perfectly portioned for kids and adults—everyone can enjoy their own mini stack!
- Adaptable with your favorite fruits like blueberries, bananas, or strawberries for a burst of flavor.
- Great for meal prep—make a big batch and store for busy mornings.
- Fun to customize with toppings like maple syrup, whipped cream, or chocolate chips.
- Ideal for any occasion—weekend brunch, sleepovers, or a quick weekday breakfast.
- Kid-friendly and sure to please even the pickiest eaters.
Tips for Success
Ah, the secret to making these mini pancakes even more delicious! Here are my top tips to ensure your breakfast is nothing short of perfection:
- Watch the Heat: Medium heat is your best friend! Too high, and you’ll risk burning the pancakes before they’re cooked through. Too low, and they’ll come out pale and sad. You want that perfect golden brown!
- Batter Consistency: The batter should be thick but pourable. If it’s too runny, your pancakes will spread too much and lose their mini shape. If it’s too thick, add a splash more milk to loosen it up. Trust me, the right consistency is key!
- Use Fresh Ingredients: Make sure your baking powder is fresh! Old baking powder can lead to flat pancakes, and nobody wants that. A quick test? Just mix a teaspoon of baking powder with a little vinegar—if it bubbles, you’re good to go!
- Add Flavor Variations: Feel free to get creative! Mix in some cinnamon for warmth, vanilla extract for sweetness, or even a dash of cocoa powder for chocolatey goodness. You can also fold in some mini chocolate chips or fruit to the batter for a delightful twist!
- Keep Them Warm: If you’re making a big batch, keep the pancakes warm in a low oven (around 200°F or 90°C) while you cook the rest. This way, everyone gets to enjoy them fresh and hot!
- Don’t Overmix: Remember, a few lumps in the batter are okay! Overmixing can lead to tough pancakes. Be gentle when combining the wet and dry ingredients, and you’ll keep that fluffy texture.
With these tips in your back pocket, you’re all set to impress everyone with your mini pancake prowess. Happy cooking!
Nutritional Information Disclaimer
Just a little note: nutritional values can vary based on the specific ingredients and brands you use. The typical values for these mini pancakes are approximately 250 calories, 9g of fat, 6g of protein, and 36g of carbohydrates per serving. Always check your ingredients for the most accurate information!
FAQ About Mini Pancake Recipe Delicious and Fluffy Breakfast
How many pancakes does this recipe make?
This recipe yields about 12 mini pancakes, which is perfect for serving 4 people. You can easily double the recipe if you’re feeding a crowd or want some leftovers for later!
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking in the morning. If you have leftover pancakes, they can also be stored in the fridge for a quick breakfast later in the week!
What can I substitute for all-purpose flour?
If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum included, or add a little to help with texture. Whole wheat flour is another option, though it might give your pancakes a denser texture.
How should I store leftovers?
Store any leftover mini pancakes in an airtight container in the fridge. They’ll keep for about 2-3 days. For longer storage, you can freeze them! Just layer them with parchment paper and pop them in a freezer-safe bag.
Can I add other ingredients to the batter?
Absolutely! Feel free to fold in some chocolate chips, blueberries, or even mashed bananas for extra flavor and fun. Just be mindful not to overmix after adding them in to keep those pancakes fluffy!
Storage & Reheating Instructions
Storing your delicious mini pancakes is super easy! Once they’ve cooled down a bit, pop any leftovers into an airtight container and keep them in the fridge. They’ll stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them! Just layer the pancakes with parchment paper to prevent sticking and place them in a freezer-safe bag. When you’re ready to enjoy them again, simply reheat in the microwave for about 20-30 seconds, or toast them in a toaster oven until warmed through. You’ll have a warm, fluffy breakfast in no time!
Print
Mini Pancake Recipe: 7 Steps to a Delicious Breakfast
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and fluffy mini pancakes for breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, and melted butter.
- Combine wet and dry ingredients gently.
- Heat a non-stick skillet over medium heat.
- Pour small amounts of batter to form pancakes.
- Cook until bubbles form, then flip and cook until golden.
Notes
- Serve with maple syrup.
- Add fruits for extra flavor.
- Store leftovers in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: mini pancake recipe delicious and fluffy breakfast