Mini Pancakes Recipe
Light, fluffy, and oh so tiny! These mini pancakes are sweet, melt in your mouth, and take less than 30 minutes to whip up!
Servings: 20 Pancakes
Calories: 46kcal
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup buttermilk
- 2 Tbsp butter melted
Instructions
- Preheat a non-stick pancake griddle, or non-stick skillet to 300 degrees Fahrenheit or medium heat.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Next, add in the egg, buttermilk, and melted butter. Whisk together until there are no clumps in the batter.
- Using a pancake batter dispenser, or any other tool you prefer, pour the batter onto your preheated griddle. Roughly 1 ½ - 2 Tablespoons of batter for each mini pancake. Once you see bubbles on the surface of the pancake batter it’s time to flip.
- Cook the other side until it's a light golden brown.
- Finally serve and enjoy!
Video
Notes
You can store these pancakes in airtight containers in your fridge for up to 2-3 days. If you want to freeze them, you can do so for up to 1 month.
To reheat these pancakes, you can do so in your microwave until everything has warmed through.
Nutrition
Serving: 1pancake | Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 107mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 62IU | Calcium: 22mg | Iron: 0.3mg
