These delightful mini pancakes are perfect for breakfast or brunch and are sure to be a hit with both kids and adults. Fluffy, bite-sized, and easy to make, they can be served with a variety of toppings!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Optional Toppings:
- Maple syrup
- Fresh fruit (berries, banana slices, etc.)
- Whipped cream
- Chocolate chips
- Nut butter
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Skillet
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
- To test if the skillet is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, the skillet is hot enough.
Step 3: Cook the Mini Pancakes
- Using a tablespoon or a small cookie scoop, pour small amounts of batter onto the skillet, leaving space between each pancake (about 2 inches apart).
- Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Remove from the skillet and keep warm in a low oven (about 200°F) while you cook the remaining pancakes.
Step 4: Serve
- Stack the mini pancakes on a plate and serve warm with your choice of toppings. Drizzle with maple syrup, add fresh fruit, or sprinkle with chocolate chips for a delicious treat!
