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Mini Pancakes

Mini Pancakes


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 55 to 60 mini pancakes 1x

Description

Mini pancakes are a fun way to mix up breakfast! These bite-sized cakes are perfect for dunking into maple syrup.


Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/4 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

  1. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
  3. 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. 
  4. Lightly butter a 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). 
  5. 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

*Adding an acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice on hand, use apple cider vinegar or white vinegar.

**The squeeze bottle method is much easier and essential for this recipe, in our opinion. Here’s a link to the squeeze bottles we use.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian