Mini Pancakes Recipe
Servings 24 servings
Calories 73kcal
Ingredients
- 2 cups all purpose flour
- 3 Tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk (not fat free) room temperature
- 4 Tbsp unsalted butter, melted plus additional for frying
- 1 tsp 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 Tbsp butter in a non stick skillet or griddle over medium-high heat. Divide the pancake batter using a Tbsp (around 1 1/2 Tbsp 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
Serving: 1serving | Calories: 73kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg