These mini pancakes are soft and fluffy. These are easy to make buttermilk pancakes that are mini sized.
These mini pancakes are tiny pancakes that pack the same punch as full size pancakes. These are my favorite recipe for starting a weekend with my family on busy mornings. These mini buttermilk pancakes are great for the whole family even if you have a picky toddler like mine! They are also a hit at morning special occasions and events like baby showers.
For more breakfast recipes try, Caramel Cinnamon Rolls, Nutella Rolls, Banana Bread Coffee Cake.
Why This Recipe Works
- Fluffy pancakes- These fluffy mini pancakes have all of the best parts of regular pancakes with their fluffy texture, but in little pancakes!
- Easy recipe- This is a quick and easy recipe. This mini pancake recipe is simple even for first time bakers and uses simple ingredients. My top tips are below the recipe section.
- Kid approved- Your entire family will eat these. My picky toddler had so much fun eating his!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Baking powder + Baking soda- Both are used to give the pancakes a better rise.
- Unsalted butter- For the melted butter, melt it in the microwave in short intervals, stirring in between.
- Buttermilk- Regular buttermilk makes the richest pancakes, but reduced fat buttermilk or even milk can be substituted.
Step By Step Instructions
Here is how to make and bake these miniature pancakes. For this recipe, you can use a pancake griddle heated to 350F or a large frying pan heated to high medium heat.
Don't use an electric mixer or stand mixer because it can be easily over mixed. It just needs a whisk!
STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour to prevent flour lumps. Then, add in baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a medium mixing bowl, use a whisk to stir the sugar, buttermilk, eggs, melted butter, and vanilla extract.
STEP 3: Pour the wet ingredients into the dry. Pour the wet ingredients into the flour mixture. Then, whisk until just combined.
STEP 4: Rest the batter. Let the batter sit for 10 minutes. This will activate the leavening agents.
STEP 5: Cook the pancakes. Use a little butter on the griddle or frying pan. Use a ¼th cup measuring cup to scoop the pancake batter into a single layer of small pancakes on the hot skillet. Wait for the little bubbles on the batter to disappear before flipping.
They should be golden brown. Cook the other side for 2-3 minutes until golden brown.
STEP 6: Cook additional batches. Between each batch of pancakes put more butter on the griddle or skillet. This helps the pancakes get crispy edges
STEP 7: Serve. Serve the pancakes hot with butter and real maple syrup.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour bag, it will compact the flour. Compacted flour can make the batter too thick.
- If you have too thick batter, add a splash more buttercream or milk. If the batter is too thin, add 1-2 Tablespoons extra of flour.
- To avoid over mixing the batter, use 2 bowls. If you do everything in one bowl, you can over mix the batter.
You can make bacon or sausage to go with these. You can also make whipped cream, fresh fruit, and chocolate chips or your favorite morning toppings with these pancakes. Of course you will need a cup of coffee!
This means you over mixed the batter. When mixing the batter, it is good to have some lumps.
For best results, you use half all-purpose flour and half wheat flour.
Storing and Freezing
Store leftover pancakes in the fridge in an airtight container up to 5 days. Heat the pancakes in the fridge or even the air fryer.
Freeze the leftover mini pancakes in an airtight container or a ziplock bag for up to 30 days.
Thaw for 2 hours and reheat in the microwave.
Other Breakfast Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 2 cups All-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 tablespoon White granulated sugar
- 2 Large eggs
- 2 tablespoon Unsalted butter melted
- 1 ¾ cups Buttermilk or milk
- 1 teaspoon Pure vanilla extract
- 1-3 tablespoon Unsalted butter for melting on the skillet
- In a large bowl, sift the flour. Add in baking powder, baking soda, and salt.2 cups All-purpose flour, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- In a separate bowl, whisk the sugar, eggs, melted butter, buttermilk, and vanilla.2 tablespoon White granulated sugar, 2 Large eggs, 2 tablespoon Unsalted butter, 1 ¾ cups Buttermilk, 1 teaspoon Pure vanilla extract
- Pour the wet ingredients into the dry. Whisk until just combined. Let it sit for 10 minutes. This lets the leavening agent rise.
- Heat a griddle or a large frying pan to 350°F or medium heat. Right before adding the pancake batter, melt 1 Tablespoon of butter on the griddle.1-3 tablespoon Unsalted butter
- Use a ¼th measuring cup to create mini pancakes. Let them sit for 3-4 minutes until the bubbles disappear and the bottom of the pancakes are golden. Flip the pancakes. Cook for 2-3 minutes until golden brown.
- For the next batch, melt more butter before adding pancake batter. Serve warm with butter and syrup.
Eileen Rutherford says
Excellent fluffy pancakes. My new favorite pancake recipe.