Mini Pancakes
These maple mini pancakes are soft, fluffy, and lightly sweetened with maple syrup for the perfect cozy breakfast. Their bite-sized shape makes them perfect for little hands, and they cook up quickly for busy mornings. Whether served plain or topped with fruit and yogurt, these mini pancakes are always a hit!
Servings: 20 mini pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 2 tbsp butter, melted and cooled
- 1 egg
- ⅔ cup milk
- 2 tbsp maple syrup
- 1 tsp vanilla extra
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the melted butter and egg until completely smooth (this prevents the egg from cooking in the butter and ensures a smooth, evenly combined batter). Then add the milk, maple syrup, and vanilla extract, mixing well until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Let the batter sit for 15 minutes. This step is key to achieving super fluffy pancakes, so don't skip it! Doing this allows the flour to fully hydrate and the leavening agents to activate.
- Heat a non-stick pan or non-stick griddle over medium heat. Scoop about 1 tablespoon of batter per pancake and gently shape it into a circle. Avoid pressing the batter down, this keeps the pancakes light and fluffy.
- Cook for 1 to 2 minutes on the first side, until bubbles form on the surface and the edges begin to look set. Flip and cook for another 30 seconds to 1 minute, until golden brown and cooked through.
Notes
- Don’t skip the resting time, this makes a big difference in fluffiness.
- Make sure your pan or griddle is fully heated before adding batter. A pan that’s too cool can lead to flat pancakes, while one that’s too hot can burn them quickly. I use this non-stick griddle and cook the pancakes on heat level 3, and they come out perfectly golden!
- The secret to that smooth, evenly golden color is cooking on a dry non-stick surface. You can lightly grease the pan if you prefer, or if sticking is an issue.
- I love using a tablespoon-sized cookie scoop to scoop out even portions of pancake batter onto the surface to cook.
- Pancakes are ready to flip when bubbles form and start to pop on the surface.
- If pancakes are browning too quickly, lower the heat slightly. Mini pancakes
- Don’t press them down! Avoid pressing pancakes with a spatula after flipping, this pushes out air and makes them dense instead of fluffy.
Nutrition
Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 94mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 60IU | Calcium: 38mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
