Mini Pancakes
These mini pancakes are soft and fluffy. These are easy to make buttermilk pancakes that are mini sized.
Servings: 12 pancakes
Calories: 129kcal
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 TBSP White granulated sugar
- 2 Large eggs
- 2 TBSP Unsalted butter melted
- 1 3/4 cups Buttermilk or milk
- 1 tsp Pure vanilla extract
- 1-3 TBSP Unsalted butter for melting on the skillet
Instructions
- In a large bowl, sift the flour. Add in baking powder, baking soda, and salt.2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1/2 tsp Salt
- In a separate bowl, whisk the sugar, eggs, melted butter, buttermilk, and vanilla.2 TBSP White granulated sugar, 2 Large eggs, 2 TBSP Unsalted butter, 1 3/4 cups Buttermilk, 1 tsp 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 TBSP Unsalted butter
- Use a 1/4th 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.
Nutrition
Calories: 129kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 291mg | Potassium: 64mg | Fiber: 1g | Sugar: 4g | Vitamin A: 137IU | Calcium: 78mg | Iron: 1mg