Mini Pancakes
These soft, fluffy mini pancakes are perfect for toddlers, baby-led weaning, or a fun weekend breakfast for the whole family. They’re easy to mix up in one bowl and cook beautifully bite-sized — ideal for little hands or lunchboxes!
Why This Recipe
- Mini-sized and kid-friendly – perfect for little hands or snack plates.
- Simple ingredients – just pantry staples you already have.
- Freezer-friendly – make a batch and reheat for quick breakfasts.
- Customisable – add mashed banana, berries, or a sprinkle of cinnamon.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Plain flour can be substituted for gluten free flour. Self raising flour can also be used just skip the baking powder.
- Vanilla extract is an optional flavouring, a pinch of cinnamon is also nice.
- Milk; use your preferred dairy free milk if required.
Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my mini pancake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Start by whisking together the egg, milk and vanilla.
Step two: Add the dry ingredients, salt, flour and baking powder. Whisk until you have a pourable pancake batter.
Step three: This is optional but you can transfer the batter to a squeezey bottle, it makes portioning the batter into even sized mini pancakes very easy.
Step four: Preheat a pan over a medium heat and lightly grease it. Drop tablespoon sized dollops of pancake batter onto the hot griddle.
Step five: When bubbles appear and po p on the surface this is your call to flip the pancake and continue cooking.
Step six: Cook for 1-2 minutes more until the mini pancake is golden brown on both sides.
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Top Tips
Here is how you can make these mini pancakes perfectly every time!
- For evenly shaped mini pancakes, use a squeezy bottle — great fun for kids to help with too!
- Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the toaster or microwave.
- For extra flavour, try adding a mashed banana or ½ teaspoon of cinnamon to the batter.
- These mini pancakes are perfect in lunchboxes!
- To keep them warm while cooking in batches, place finished pancakes on a tray in a low oven (100°C / 210°F).
How to Make This Recipe Suitable For Baby Led Weaning
These pancakes have no added sugar and a soft, squishable texture — ideal from around 6 months when your baby is ready for self-feeding.
- Skip the syrup for babies under 12 months.
- Serve plain or with mashed fruit or yogurt for dipping.
- Pancakes are the perfect vehicle for a thin smear of nut butter, blueberry chia jam or mashed avocado.
- Make sure pancakes are soft and cut into strips or halves for easier grasping.
Mini Pancakes
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Ingredients
- 1 egg
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Mix wet ingredients: In a medium bowl, whisk together the egg, milk, and vanilla extract until smooth.
- Add dry ingredients: Sift in the flour, baking powder, and salt. Gently mix until just combined — don’t overmix; a few small lumps are fine.
- Prep to cook: Pour the batter into a squeezy bottle, piping bag, or use a teaspoon to portion.
- Cook: Heat a non-stick frying pan (skillet) over medium heat. Lightly grease with butter or oil.
- Form mini pancakes: Squeeze or spoon small rounds of batter (about 1 tablespoon each) onto the pan.
- Flip: Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve: Let cool slightly before serving. Perfect with fruit, yogurt, or a drizzle of maple syrup for older kids and adults.
Notes
- For evenly shaped mini pancakes, use a squeezy bottle — great fun for kids to help with too!
- Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the toaster or microwave.
- For extra flavour, try adding a mashed banana or ½ teaspoon of cinnamon to the batter.
- These mini pancakes are perfect in lunchboxes!
- To keep them warm while cooking in batches, place finished pancakes on a tray in a low oven (100°C / 210°F).
- Plain flour can be substituted for gluten free flour. Self raising flour can also be used just skip the baking powder.
- Vanilla extract is an optional flavouring, a pinch of cinnamon is also nice.
- Milk; use your preferred dairy free milk if required.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.