Stop wasting time on pancake recipes that promise fluff and give you flat. This fluffy mini pancakes recipe is the real deal—light, golden, and gone in minutes. Perfect for kids, brunch spreads, or just leveling up your lazy weekend breakfast. No fancy gear. No complicated steps. Just soft, bite-sized stacks of legit pancake joy.
Unlike full-size pancakes, these minis cook faster, serve easier, and look way better on a plate. Stack them, skewer them, dip them—however you eat them, they’ll hit every time.
Table of Contents
Why You’ll Love This Fluffy Mini Pancakes Recipe
➲ Quick & Easy: Ready in 25 minutes—no complicated techniques or resting time required.
➲ Super Fluffy: Buttermilk and leavening give you that perfect cloud-like rise.
➲ Perfect for Kids: Small hands, zero mess. These are a parent’s breakfast win.
➲ Batch-Friendly: Make a double batch and freeze—just pop and toast when needed.
➲ Customizable: Sweet, savory, fruity, or plain—this base plays nice with everything.
Ingredients
Dry Ingredients
• 1 cup (125g) all-purpose flour
• 1 tbsp granulated sugar (or light brown sugar for depth)
• 1 tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt
Wet Ingredients
• ¾ cup (180ml) buttermilk
• Sub: ¾ cup milk + 1 tsp lemon juice or white vinegar (rest 5 min)
• 1 large egg
• 1½ tbsp melted butter (unsalted)
• Sub: neutral oil like canola or avocado
• 2.½ tsp vanilla extract (optional but great for flavor)
Optional Toppings
• Maple syrup
• Fresh fruit
• Nutella or peanut butter
• Greek yogurt and honey
• Cinnamon sugar
• Mini chocolate chips
How to Make the Fluffiest Mini Pancakes Ever
➲ Combine the Dry Ingredients
In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This ensures the leavening is distributed evenly so every pancake puffs up right.
➲ Mix the Wet Ingredients
In a separate bowl, beat the egg thoroughly. Add buttermilk, melted butter, and vanilla. Whisk until smooth and fully combined.
➲ Make the Batter
Pour the wet mix into the dry ingredients. 3.Use a spatula or wooden spoon to stir until just combined. It’s okay if the batter is slightly lumpy—overmixing will flatten your pancakes.
➲ Preheat Your Pan
7.Use a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. 4.The surface is hot enough when a drop of water sizzles and dances.
➲ Cook the Mini Pancakes
Use a teaspoon or squeeze bottle to drop 1–2 teaspoons of batter per pancake onto the hot surface. Don’t overcrowd—leave space to flip. Cook for about 1–2 minutes, or until bubbles form and the edges start to firm up.
➲ Flip and Finish
Flip each pancake carefully with a mini spatula and cook for another 30–60 seconds until golden brown on both sides.
➲ Serve Immediately
Transfer to a plate and serve warm with toppings. Or keep them warm in a 200°F (95°C) oven while you cook the next batch.
Pro Tips for Better Results
• Use Fresh Baking Powder & Soda: Expired leavening agents mean flat, sad pancakes.
• Room Temp Ingredients Work Best: Cold eggs or milk can mess with the batter rise.
• Keep Pancakes Uniform: Use a small cookie scoop or squeeze bottle for even size and cooking.
• Wipe Between Batches: A quick swipe with a paper towel prevents burning and uneven browning.
• Freeze Like a Pro: Let them cool, lay flat on a tray, freeze, then store in a zip-top bag.
FAQs
➲ Can I make these ahead of time?
Yes. Make a batch, let them cool, and refrigerate up to 3 days or freeze for a month. Reheat in a toaster or 300°F (150°C) oven for best texture.
➲ How do I reheat frozen mini pancakes?
Use a toaster oven or microwave. For crisp edges, toast them lightly or warm in a dry pan.
➲ What can I use instead of buttermilk?
Mix ¾ cup regular milk with 1 tsp vinegar or lemon juice and let sit 5 minutes. It mimics the acidity of real buttermilk.
➲ Can I add mix-ins like fruit or chocolate chips?
Absolutely. Fold them into the batter gently just before cooking. Blueberries, bananas, or mini chocolate chips all work great.
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