Mini Pancakes

Easy Mini Pancakes that are super light and fluffy. This simple pancake batter comes together in minutes and makes cafe-style pancakes perfect for breakfast, snack time, or the kid’s lunchbox. They freeze really well and can easily be made sugar-free. Perfect for little hands!

Mini Pancakes to the rescue!

If you’re looking for a quick and easy breakfast or toddler-approved snack, this Mini Pancake recipe is for you.

You can expect light and fluffy pancakes without the need to separate the eggs or whisk the egg whites separately. Instead, they get their enviable texture from yogurt.

The pancake batter comes together in minutes and you can freeze the cooked pancakes and enjoy them all week long.

Why you will love this recipe

• Quick and easy: The pancake batter comes together in a flash. No electric mixer needed.
• Simple ingredients: You only need a handful of pantry staples to make these little pancakes.
• Freezer friendly: Once baked and cooled you can freeze any leftover pancakes for a quick snack or lunchbox filler.
• Customizable: You can serve these small pancakes on their own, with butter, jam, nut butter, or top with fresh fruit.

Made them today for breakfast and they are so fluffy and golden! Amazing!

– Sarah

Recipe testing

I’ve been making my popular fluffy American-style Pancakes for years. And I recently adapted my recipe to make a Buttermilk version. Both recipes yield light, fluffy pancakes.

With my little one starting kindy this week (help me!) I’ve been in the kitchen testing all kinds of healthy-ish and filling toddler-friendly treats.

I’m sure I’m not the only one who is surprised by how much little ones eat and how much energy they seem to continually burn.

So I turned to Mini Pancakes as a quick and easy breakfast on-the-go for busy mornings and a tasty lunchbox filler.

I adapted my tried and true Pancake recipe to make a mini version. Instead of using buttermilk – which I don’t often have on hand – I used Greek yogurt. I added more vanilla for flavour and reduced the sugar.

The result was perfection! And toddler-approved. The whole family will love these!

I’ve also tried this recipe completely sugar-free and they work great. They’re perfect on their own, smeared with a little butter or topped with sliced bananas or fresh berries.

Ingredients

You only need a handful of pantry staples to make a batch of Mini Pancakes. Here’s a quick rundown of the key ingredients you’ll need. The full list of ingredients are included in the recipe card below.

• Plain flour: Or all purpose flour.
• Caster sugar: You can omit the sugar for a completely sugar-free option. These pancakes are delicious either way – and my toddler couldn’t tell the difference.
• Baking powder: This is essential for making the pancakes rise. Be sure to check your baking powder hasn’t expired. This pantry staple should be replaced every 3-4 months.
• Vanilla extract: Vanilla helps to give these pancakes plenty of flavour, despite having little or no sugar. Opt for vanilla extract rather than vanilla essence (imitation vanilla) if you can.
• Yogurt: Greek or natural-style yogurt will ensure these pancakes are super light and fluffy. I recommend using a thick full fat Greek yogurt if you can. Alternatively, you can swap the milk and yogurt in this recipe for buttermilk.

How to make Mini Pancakes

These homemade pancakes make for a quick breakfast or brunch – you don’t even need an electric mixer. Here’s a snapshot of how to make them. The full method is included in the recipe card below.

1. In a large bowl, stir together flour, sugar (if using), baking powder and salt (photo 1).
2. In a separate medium bowl, add vanilla, eggs, milk and yogurt. Whisk briefly with a fork just to break up the egg yolks (photo 2).
3. Add wet ingredients to dry ingredients, along with the butter and whisk until combined and smooth (photo 3).
4. Spoon 2 tablespoons of batter for each pancake and cook in a frying pan on medium heat until little bubbles form on top and they’re golden brown underneath.
5. Flip pancakes and cook on the other side until golden (photo 4).

Frequently asked questions

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Let’s Bake

Mini Pancake Recipe

Yield Makes 14–16 pancakes 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Delicious Mini Pancakes perfect for the lunchbox.

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Ingredients

• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 15 grams (1 tablespoon) caster sugar or granulated sugar, optional
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 120 ml (1/2 cup) full fat or whole milk
• 120 ml (1/2 cup) thick full fat Greek yogurt or natural yogurt
• 45 grams (3 tablespoons) unsalted butter, melted and cooled
• Butter, for frying*

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Instructions

1. In a large mixing bowl, add flour, sugar (if using), baking powder and salt. Give it a little stir.
2. In a separate bowl, add vanilla, eggs, milk and yogurt and stir with a fork just to break up the egg yolks.
3. Add the wet mixture to the flour mixture, along with the melted butter and gently whisk by hand until combined. The mixture will be very thick. If it’s too thick, add 1 tablespoon of extra milk.
4. Heat a medium-sized frying pan on a medium-low heat, add a little butter (1 teaspoon) to the pan and let it melt. Use a paper towel to spread it out so it evenly coats the pan. Skip the butter here if you are using a good non-stick pan. 
5. Dollop 2 tablespoons of pancake batter into the pan. Use a dessert spoon to gently spread the batter out slightly to form a large circle, approximately 6cm (2.5 inches) in diameter.
6. Heat pancakes for 1-2 minutes or until light bubbles form on top and pancakes are golden brown on the bottom.
7. Carefully flip pancakes and heat on the opposite side for about 1 minute or until golden. Remove from heat and set aside. Repeat with the remaining pancake batter.

Notes

Caster sugar: You can omit the sugar for a sugar-free option. The pancakes are delicious either way.

Vanilla extract: Vanilla helps to give these pancakes plenty of flavour, despite having little or no sugar. Opt for vanilla extract rather than vanilla essence (imitation vanilla) if you can.

Yogurt: Greek or natural-style yogurt will ensure these pancakes are super light and fluffy. I recommend using a thick full fat Greek yogurt if you can. Alternatively, you can swap the milk and yogurt in this recipe for buttermilk.

Cooking temperature: Experiment to find the right temperature for your stove and pan. Too hot and your pancakes will burn or cook on the outside and be doughy and under-cooked in the middle. Too low and your pancakes will take forever to cook and harden on the outside. Personally, I find I have to turn my stove up higher initially and then turn it down halfway through cooking.

*Butter for frying: If you are using a good quality non-stick frying pan to cook these Mini Pancakes, you won’t need to use any extra butter when frying. The pancakes pictured were cooked without any butter or oil but have a lovely golden brown exterior.

Make-ahead: You can make this pancake batter ahead of time (the night before) and keep it covered in the fridge. To use, bring it back to room temperature. If it’s too thick, add a little extra milk until it’s a thinner, scoopable consistency. 

Freezer instructions: If you have leftover cooked pancakes, you can wrap them in plastic wrap and store them in an airtight container at room temperature. Alternatively, you can wrap and freeze them for a later date. To enjoy, simply thaw at room temperature or microwave for 20 seconds or so until warm.

Nutrition Information

Serving Size: 2 pancakes Calories: 102 Sugar: 0.8 g Sodium: 35.2 mg Fat: 4.4 g Carbohydrates: 11.4 g Protein: 3.8 g Cholesterol: 33 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: BreakfastCuisine: American

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