Stop wasting time on pancake recipes that promise fluff but deliver flat. This fluffy mini pancakes recipe is the real deal, each one is light, golden, and practically melts in your mouth. Perfect for kids, brunch spreads, or even just leveling up your lazy weekend breakfast. No fancy gadgets, no complicated techniques—just simple, soft, bite-sized stacks of pure pancake joy.
What makes these mini pancakes even better? They cook faster than their full-sized counterparts, which means less time standing over the stove and more time enjoying breakfast. They also serve up easier and look way more adorable stacked on a plate. Whether you stack them high, skewer them for easy dipping, or drizzle with syrup—however you enjoy them, they’re guaranteed to hit the spot, every time.
Why You’ll Love This Fluffy Mini Pancakes Recipe
❃ Quick & Easy: Ready in just 25 minutes—no fancy tricks, no downtime. Mix, pour, cook, done. Perfect for those mornings when efficiency is the main ingredient.
❃ Super Fluffy: The combo of buttermilk and leavening agents does all the heavy lifting, giving you that soft, cloud-like texture every time. Think golden edges, tender centers—pure breakfast perfection.
❃ Perfect for Kids: Designed with little hands in mind—minimal mess, maximum smiles. Whether they’re helping you mix or just showing up for the first bite, these are guaranteed family favorites.
❃ Batch-Friendly: Double the recipe, freeze the extras, and you’ve got instant breakfast on standby. Just reheat in the toaster or oven—crispy outside, pillowy inside, zero stress.
❃ Customizable: This is your base canvas—sweet with berries and syrup, savory with cheese and herbs, or simple and plain for topping freedom. Adapt to your mood, your pantry, or your guests.
What You’ll Need
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 the flour, sugar, baking powder, baking soda, and salt. This step isn’t just mixing—it’s calibration. You’re making sure the leavening agents are evenly dispersed, so every pancake rises uniformly and cooks to that perfect golden dome. No clumps, no flat spots—just consistency in every pour.
➲ Mix the Wet Ingredients
In a separate bowl, crack and beat the egg until it’s fully integrated—smooth, no streaks. Add the buttermilk, melted butter, and a touch of vanilla for depth. Whisk until the mixture looks cohesive and glossy. This creates the liquid backbone that’ll keep your pancakes tender, rich, and perfectly balanced once it meets the dry mix.
➲ Make the Batter
Pour the wet ingredients into the dry mix. Using a spatula or wooden spoon, gently fold until just combined. A few lumps are perfect—resist the urge to overmix. Overworked batter equals dense, flat pancakes, and we want them puffed and tender every time.
➲ Preheat Your Pan
Set a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray. You’ll know it’s ready when a drop of water dances and sizzles on the surface. That’s your cue for golden, evenly cooked pancakes.
➲ Cook the Mini Pancakes
Use a teaspoon or squeeze bottle to drop 1–2 teaspoons of batter per pancake. Give them room—they need space to spread and flip easily. Cook 1–2 minutes, until bubbles form on top and the edges start to firm. Flip with confidence, and cook another minute or so until golden perfection.
➲ Flip and Finish
Gently flip each pancake using a mini spatula. Cook for another 30–60 seconds, just until both sides are golden brown. Keep an eye on them—they cook fast, and you want that perfect soft center with a lightly crisp edge.
➲ Serve Immediately
Stack them on a plate and serve warm with your favorite toppings—syrup, fresh fruit, a dollop of yogurt, or a sprinkle of chocolate chips. If you’re cooking multiple batches, keep the extras warm in a 200°F (95°C) oven so everything comes out soft, fluffy, and ready to eat.
Pro Tips for Better Results
❃ Use Fresh Baking Powder & Soda: Expired leavening agents won’t give your pancakes the lift they deserve. Fresh powders mean tall, fluffy, cloud-like results every time.
❃ Room Temperature Ingredients Work Best: Cold eggs or milk can shock the batter and slow the rise. Let ingredients sit for a few minutes before mixing for consistently tender pancakes.
❃ Keep Pancakes Uniform: A small cookie scoop or squeeze bottle ensures every mini pancake is the same size. Even sizing means even cooking—no burnt edges or underdone centers.
❃ Wipe Between Batches: After each round, give your pan a quick swipe with a paper towel. This prevents leftover crumbs from burning and keeps your pancakes perfectly golden.
❃ Freeze Like a Pro: Cool pancakes completely, lay them flat on a tray, freeze, then transfer to a zip-top bag. When ready, toast or warm them up—soft inside, slightly crisp outside, every time.
Everything You’re Probably Wondering Right Now
➲ Can I make these ahead of time?
Absolutely. Cook a batch, let the pancakes cool completely, then refrigerate for up to 3 days or freeze for a month. Reheat in a toaster or a 300°F (150°C) oven to bring back that soft, fluffy texture with lightly crisp edges.
➲ How do I reheat frozen mini pancakes?
A toaster oven or microwave works perfectly. For that extra golden crisp on the edges, pop them in a dry pan or lightly toast before serving.
➲ What can I use instead of buttermilk?
No buttermilk? No problem. Mix ¾ cup regular milk with 1 teaspoon vinegar or lemon juice, let it sit for 5 minutes, and voilà—you’ve got a perfect buttermilk substitute with the right acidity to keep pancakes tender and fluffy.
➲ Can I add mix-ins like fruit or chocolate chips?
Absolutely—get creative! Gently fold in blueberries, sliced bananas, or mini chocolate chips just before cooking. Overmixing will deflate the batter, so a light hand keeps every pancake puffed and perfect.
A Sweet Ending — Literally and Figuratively
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Loved this fluffy mini pancakes recipe?
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Fluffy Mini Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter plus more for greasing
- 1 tsp vanilla extract
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Heat a greased skillet on medium-low heat and spoon small circles of batter.
- Cook until bubbles form and edges set, then flip and cook another minute until golden.
- Serve warm with maple syrup or toppings of choice.
