Can I use this recipe to make regular-sized pancakes?

You can definitely tweak this recipe to make regular-sized pancakes. Since the batter is the same, you’ll just create larger circles when pouring. Keep in mind that you’ll also have to adjust the cooking time according to the size of the pancake.

Are mini pancakes healthy?

These mini pancakes can fit into a balanced diet, especially with ingredients like whole wheat flour, eggs, and milk. The eggs and milk contain protein and vitamins, like calcium, potassium, and vitamin A. The size of the pancakes can also help with portion control. For some added nutrients, try topping them with fresh fruit instead of sweeter, sugary toppings. Try these healthy pancake recipes , including a gluten-free version , for more nutritious options.

Can I prepare the dry ingredients ahead of time and store them in an airtight container?

Yes, you can prepare and store the dry ingredients ahead of time! Your mixed dry ingredients can last for months in an airtight container; just make sure to store it in a cool, dry location.

Mini Pancakes Recipe: A Fun, Bite-Sized Breakfast Idea

Name: Mini Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Breakfast
Ingredients: ¾ cup all-purpose flour; ¼ cup whole wheat flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 large egg; ¾ cup plus 2 tablespoons milk of choice; ¼ cup melted unsalted butter or neutral oil; ½ teaspoon vanilla extract; ½ teaspoon lemon juice or vinegar*

Mini Pancakes

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Check out my fun twist on traditional pancakes with this mini pancakes recipe! These bite-sized stacks make a tasty, kid-approved breakfast or snack.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 55 to 60 mini pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Diet: Vegetarian

Ingredients

Scale

¾ cup all-purpose flour
¼ cup whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 large egg
¾ cup plus 2 tablespoons milk of choice
¼ cup melted unsalted butter or neutral oil
½ teaspoon vanilla extract
½ teaspoon lemon juice or vinegar*

Instructions

In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) Pour the batter into a squeeze bottle or measuring cup.
Lightly butter a nonstick skillet or griddle and wipe off the extra grease with a paper towel. Heat the skillet to medium-low heat.
Make about 2-inch diameter circles using a squeeze bottle (or you can use 1 tablespoon measure to scoop the batter onto the skillet and flatten into a circle**). Cook the pancakes until the bubbles pop on the top and the bottoms are golden, then flip and cook until cooked through (about 1 to 2 minutes per side).
Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter. If necessary, add a teaspoon of milk to keep it a drizzlable consistency (if using a squeeze bottle, you can shake it in!). Adjust the heat as necessary to maintain an even temperature. Serve immediately with maple syrup for dipping.

Notes

*Pro tip for fluffy pancakes: include an acidic ingredient like lemon juice, apple cider vinegar, or white vinegar.

**The squeeze bottle is a game-changer for creating uniform-sized mini pancakes: my preferred method! Here’s a link to the squeeze bottles I use.

Find it online: https://www.acouplecooks.com/mini-pancakes/