Mini pancakes, also known as pancake cereal or silver dollar pancakes, are a playful twist on classic pancakes. These tiny, bite-sized pancakes are perfect for piling in a bowl and eating with a spoon, or stacking up on skewers with fruit and syrup for a fun breakfast option. They’re ideal for kids, breakfast lovers, or anyone who enjoys cute, poppable treats. Quick and easy to make, mini pancakes are also customizable with various toppings, from fresh berries to chocolate chips.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (or milk substitute)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp melted butter (plus extra for cooking)
Preparation
- Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients
In another bowl, whisk the milk, egg, vanilla extract, and melted butter until well blended. - Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix to keep the pancakes light and fluffy. - Heat the Pan
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil. - Cook the Mini Pancakes
Transfer the batter into a squeeze bottle or piping bag for easy portioning. Alternatively, use a teaspoon to drop small amounts of batter onto the skillet, making mini circles about the size of a quarter. Cook for 1-2 minutes, or until bubbles start to form on the surface and the edges appear set. Flip with a spatula or chopsticks and cook the other side for about 1 more minute, until golden brown. - Serve and Enjoy
Remove from heat and transfer to a serving plate. Repeat with the remaining batter. Serve warm with your favorite toppings!
Variations
- Chocolate Chip Mini Pancakes: Sprinkle mini chocolate chips onto each pancake right after pouring the batter on the skillet.
- Blueberry Mini Pancakes: Add a small blueberry to the center of each pancake for a fruity twist.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Protein-Packed: Substitute ¼ cup of the flour with protein powder for a higher-protein option.
Cooking Notes
- Temperature Control: Keep the heat on medium-low to avoid burning these tiny pancakes. Lower heat ensures even cooking and that each mini pancake is fluffy and golden brown.
- Use a Squeeze Bottle: For perfectly round, uniform mini pancakes, a squeeze bottle works wonders, allowing you to control the size and shape.
- Non-Stick Pan: A good non-stick pan helps prevent sticking and keeps the pancakes easy to flip.
Serving Suggestions
Mini pancakes are so versatile in serving! Here are a few fun ways to enjoy them:
- Pancake Cereal Bowl: Add mini pancakes to a bowl, drizzle with syrup, and enjoy them like cereal with a splash of milk.
- Fruit Skewers: Stack mini pancakes on skewers with strawberries, blueberries, or banana slices for a fun, fruit-filled breakfast.
- Dipping Platter: Serve mini pancakes with small bowls of toppings like Nutella, peanut butter, whipped cream, or yogurt for dipping.
- Ice Cream Topping: Use mini pancakes as a unique topping for ice cream sundaes.
Tips
- Avoid Over-Mixing: Stir just until the ingredients are combined. Over-mixing can make the pancakes dense.
- Keep Pancakes Warm: If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven until ready to serve.
- Freezing for Later: Freeze leftover mini pancakes on a baking sheet, then transfer to a freezer bag. Reheat in the toaster or microwave for a quick breakfast.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutritional Information (per serving, based on 20 mini pancakes)
- Calories: 90 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 3g
- Fiber: 0g
- Sodium: 100mg
FAQ
How do I store leftover mini pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
Can I make mini pancakes gluten-free?
Yes, a gluten-free all-purpose flour blend works well in this recipe. Make sure to choose a blend that’s suitable for pancakes.
What is the best way to get perfectly round mini pancakes?
Using a squeeze bottle or piping bag makes it easy to control the shape and size of each mini pancake. This method ensures uniform, round pancakes every time.
Can I make these pancakes vegan?
Yes! Substitute the milk with a plant-based milk, the egg with a flax or chia egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and the butter with coconut oil.
Conclusion
Mini pancakes bring a playful and fun twist to breakfast that both kids and adults will love. Whether you enjoy them as “pancake cereal,” stack them on skewers with fruit, or dip them in your favorite spreads, these tiny pancakes are endlessly versatile and perfect for any breakfast table. Try them with fresh berries, a drizzle of syrup, or get creative with your own topping combinations. However you enjoy them, mini pancakes are a bite-sized delight that you’ll want to make again and again.