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Womans hands holding a tray with mini pancakes on baking paper, a small jug of maple syrup, bowl of yogurt and cut strawberries.
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Mini Pancakes

Simple mini pancakes made with painter staples.
Prep Time7 minutes
Cook Time5 minutes
Total Time12 minutes
Course: Breakfast, Snack
Cuisine: American, Kid Friendly
Keyword: Mini Pancakes, Mini Pancake Recipe
Servings: 24 pancakes
Calories: 26kcal
Author: Stacey

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. 

Nutrition

Serving: 1pancake | Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 66mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 34mg | Iron: 0.3mg