Mini Pancakes

These tiny pancakes are perfect for a fun and quick breakfast everyone will love.


1½ cups (180 g) all purpose flour
2 tbsp (25 g) granulated sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg (US), room temperature
2 tbsp (28 g) unsalted butter, melted
1½ cups (354 ml) milk, room temperature
2 tsp (10 ml) lemon juice
1 tsp (5 ml) vanilla extract


  1. In a mixing bowl, whisk the sifted flour, sugar, baking powder, baking soda and salt together until well combined.
  2. In another mixing bowl whisk the egg. Then whisk in melted butter, milk, lemon juice and vanilla exrtact together until smooth and well combined.
  3. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. If you want to add mix-ins like mini chocolate chips, do so now.
  4. Heat a non stick skillet or griddle to low- medium heat. Melt some butter on the skillet. Using a teaspoon, drop a heaping teaspoon size amount of mini fluffy pancake batter onto the hot skillet. Aim to get 5-6 mini pancakes on the skillet at a time.
  5. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 1 minute for these tiny pancakes. Flip the pancakes and cook for an additional minute.
  6. Serve these mini pancakes with maple syrup and fresh fruit.

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