This Mini Pancakes Recipe is one that you'll use over and over again. Serve them with a side of fresh fruit, a pat of sweet cream butter and a generous drizzle of pure maple syrup for breakfast, brunch or dessert.

Easy Mini Pancakes Recipe

These fluffy mini pancakes are about 2 inches wide. You may have heard these tiny pancakes referred to as silver dollar pancakes. They earned that name in the late 1800's due to the fact they're roughly the same size as a United States silver dollar. The name has stuck, and I can remember thinking they had to be extra special for being called silver dollar. The truth is name aside, these little pancakes are always a fun breakfast or brunch dish to make.

How to Make the Best Mini Pancakes Recipe

Ingredients you'll need to make homemade Mini Pancakes: All purpose flour, baking powder, baking soda, salt, large eggs, buttermilk, vanilla and granulated sugar. You'll also need maple syrup and butter for serving.
Kitchen tools you'll need: Two medium bowls, whisk, measuring cups and spoons, one Tablespoon, nonstick skillet or griddle, and turning spatula. You can also use a batter dispenser to divide the batter.
How do you make Mini Pancakes? The process is much the same as making classic size pancakes. First, whisk together the flour with the baking powder, baking soda, sugar and salt. In a separate bowl, mix together the buttermilk, eggs, vanilla and melted butter. Add the wet ingredients to the dry mixing until combined. Butter a large non stick skillet or griddle and drop 1 ½ Tablespoons of batter onto the pan and cook the mini pancakes per the recipe. Don't walk away, they will cook quickly! Top with butter, syrup and enjoy.
Allow the buttermilk to sit at room temperature for a bit so it will fully blend with the melted butter. If the buttermilk is ice cold, the melted butter will begin to harden and won't fully combine.
Serve these pancakes with pure maple syrup, butter and fresh fruit or dusted with powdered sugar.
You can also serve pancakes as a dessert topped with whipped cream or ice cream drizzled with chocolate syrup, strawberry syrup or caramel syrup.
Store cooked pancakes chilled in the refrigerator for up to 5 days. Reheat in the microwave in single serving portions or in an air fryer.
You can freeze these Mini Pancakes for up to 2 months.

More Easy Pancake Recipes to Make

If you're a fan of banana bread, you'll love these Banana Pancakes.
Blueberry Pancakes filled with sweet plump blueberries.
Snickerdoodle Pancakes are drizzled with a warm vanilla bean glaze that's to die for.
Red Velvet Pancakes for Valentine's Day, Mother's Day or Father's Day are a tasty way to say "I love you."
Pumpkin Pancakes with maple butter are a fall favorite that you can make any time of year.
The kiddos will love these Oatmeal Chocolate Chip Pancakes for breakfast.
Gluten Free Pancakes from Iowa Girl Eats.

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Mini Pancakes Recipe

Prep Time10

Cook Time3

Total Time13

Course: Breakfast, Main Course

Cuisine: American

Keyword: easy-mini-pancakes, mini-pancakes-recipe

Servings: 24 servings

Calories: 73kcal

Ingredients

2 cups all purpose flour
3 tablespoon granulated sugar
2 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk (not fat free) room temperature
4 tablespoon unsalted butter, melted plus additional for frying
1 teaspoon pure vanilla extract
2 large eggs
maple syrup, butter and fresh fruit for serving

Instructions

In a medium bowl use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
In a separate bowl whisk together buttermilk, melted butter, eggs and vanilla. Add the wet to the dry stirring just until combined. The mixture will be lumpy. Set aside.
Melt 1-2 tablespoon butter in a non stick skillet or griddle over medium-high heat. Divide the pancake batter using a tablespoon (around 1 ½ tablespoon per pancake for a 2 inch pancake.)
Cook for 30-45 seconds or until golden and the batter has formed bubbles on top. Flip continuing to cook for 30 seconds or until lightly golden and cooked through. (Adjust heat as needed)
Cook in batches adding more butter to the pan between each, as needed.
Keep warm until serving drizzled with maple syrup and butter and fresh fruit.

Nutrition

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