Easy Mini Pancakes Recipe + Sweet And Savoury Variations

Mini pancakes are a fun twist on the classic breakfast staple. Their petite size makes them perfect for little hands. They are great snackable treats or after-lunch desserts. Simple to make from a few basic ingredients, these mini pancakes are fluffy and delicious. Even better, they can be made into both a sweet or savory meal or snack.

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Why You'll Love Our Mini Pancakes Recipe

• Quick and Easy: Ready in just 15 minutes using basic pantry staples.
• Versatile: Easily adaptable with various mix-ins and toppings to cater to your cravings.
• Kid-Friendly: Their small size makes them ideal for children and perfect for packing in lunchboxes. Plus, the recipe is easy enough for kids to mix themselves. (Supervise kids if you let them fry the pancakes.)
• Customizable for different diets: Swap ingredients to fit your dietary needs - use plant-based milk for a dairy-free version, use gluten-free flour, or replace eggs for vegan pancakes. See the substitutions in this recipe.
• Sweet or Savory: Add tasty mix-ins like bananas or chocolate chips for sweetness, or herbs, spinach or cheese for a savory variant.
• Make-Ahead Friendly: Store leftover mini pancakes in the fridge for up to 5 days, or freeze for up to 3 months for easy future meals.

Easy Mini Pancakes Recipe

Ingredients

• 1 cup (120 grams) of all-purpose flour gives the pancakes their structure. (We like to use whole wheat flour for a healthier version.)
• 2 tablespoons granulated sugar (we like using brown sugar), or 1 tablespoon maple syrup (leave out for savoury variations)
• 2½ teaspoons baking powder - makes our pancakes fluffy and light
• A pinch of salt, just ¼ teaspoon, enhances the flavor of the pancake batter.
• 1 cup (250 ml) of whole milk or plant-based milk, at room temperature, to mix well with the other ingredients. (might need more if using different flour, like whole wheat flour)
• 1 large egg, also at room temperature, to bind everything together nicely.
• The mixture gets its richness from 2 tablespoons (30 grams) of unsalted butter, melted
• Extra butter or oil for cooking
• For a hint of sweetness, we add 1 teaspoon vanilla extract (optional, and for the sweet variants only)

You can do without the butter or vanilla extract, but we love to add those for puffed-up lightweight dough with extra flavour and taste. Let's start mixing!

Instructions for mini pancakes

Prepare the Batter:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
• Add the wet ingredients – milk, egg, and melted butter – and gently whisk the batter until it is nice and smooth. The batter should be slightly runny – if it feels too thick, add a splash of milk to loosen it.

Cook the Pancakes:

• Heat a frying pan or skillet over medium heat and lightly grease with butter or oil.
• Pour small rounds of batter (about 2 inches/5 cm in diameter) onto the skillet using a tablespoon or a squeeze bottle for precision.
• Cook until bubbles form on the surface and the edges look set, approximately 1-2 minutes.
• Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
• Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, adding more butter or oil to the frying pan as needed.

Using a mini ladle for medium-sized mini pancakes

Find the right spoon or ladle for the size of pancakes you want to make. We have this small ladle that makes medium-sized pancakes (approx 3 inch/8 cm).

But you can also use just a regular soup spoon or add the batter two spoons at a time. Pour the second spoonful into the middle, and since the batter is runny, it will spread nicely.

Using a squeeze bottle for smaller sizes and funny shapes

Using a squeeze bottle makes it easier to control the amount of batter for perfectly sized mini pancakes - and it’s great fun too!

The bottle also makes it easy to pour creative shapes, like simple teddy bears or bear heads. It's a fun way to get the kids involved and make breakfast a little more magical! (Just explain the danger and watch the kids around the hot oil and pan. Our kids were making pancakes since they were 4 years old 😁.)

Using a dedicated mini pancake pan

If you are making mini pancakes several times a week, you might want to invest in a special mini pancakes pan with multiple little wells. These make it easier than ever to cook perfect little pancakes at home - no flipping acrobatics required! They are also a bit easier and safer to use for kids than a frying pan with hot oil, although they still get hot.

Tips for Making the Best Mini Pancakes

• Room Temperature Ingredients: Use room temperature milk and eggs - they will mix better into a smoother batter, and will make fluffier pancakes.
• Consistent Size: A squeeze bottle or piping bag can help control the batter flow for uniform mini pancakes size. You can also use measuring spoons or a small ladle for a consistent batter dose.
• Adjust stovetop heat as needed, look for bubbles, and set edges as indicators of readiness. Once your pan is heated up, you can generally turn down the heat.
• Wipe the pan between batches to prevent butter from burning.

Healthier Mini Pancakes Option

Substitute the all-purpose flour (or half) with whole wheat flour and add a tablespoon of ground flaxseed for added fiber. (Whole wheat flour is healthier as it has more nutrients like magnesium, selenium, vitamins, and fiber than white flour.)

We love using whole wheat flour! The whole wheat batter tends to be thicker, so I usually spoon it into the frying pan. The mini pancakes come out a bit taller and heartier, which we don’t mind at all 😉. Alternatively, add extra milk to use the batter with a squeeze bottle.

Mini Pancakes Variations - Sweet and Savory

Sweet variations

• Classic: Serve mini pancakes warm with a drizzle of maple syrup and a pat of butter.
• Fruit Topping: Top mini pancakes with fresh berries, sliced bananas, or a preserve or compote for natural sweetness.
• Mini Banana Pancakes: Fold in small banana slices or mashed banana into the batter for a fruity twist.
• Chocolate Mini Pancakes: Add small chocolate chips or grated chocolate with a tablespoon of cocoa powder to the batter for a chocolatey delight.
• For a more sweet options, try adding grated apples with cinnamon (our favorite combination), peanut butter, fresh fruits, lemon zest, nuts, shredded coconut, or grated carrots to the batter before frying.

Our House Favorites: Homemade Preserves to Pair with Pancakes

For a truly homemade touch, serve your mini pancakes with a spoonful of homemade wild plum jam, pear preserves, or a generous swipe of Gravenstein apple butter.

Growing up in Europe, pancakes were never just a breakfast food - they were a cozy, comforting treat. Most often they were simply served with a generous spoonful of strawberry preserve, and a cool dollop of sour cream, sprinkled with cinnamon. For me, it’s a simple yet nostalgic combination that brings back memories of slow weekend mornings and family kitchen filled with sweet, fruity aromas.
Bianca

Get creative with your toppings! It’s fun to experiment with different flavors and find the perfect combination that suits your taste.

Savory mini pancakes

• Plain savory pancakes: Pair with crispy bacon or sausage and a side of scrambled eggs for a hearty meal.
• Herb Pancakes: Add finely chopped herbs like chives, parsley, or dill into the batter for extra taste and smell. Serve these with sour cream or yogurt for a fresh, flavorful bite.
• Cheese and Spinach Mini Pancakes: Add some spinach (fresh, frozen, or cooked) and shredded cheese (cheddar, feta, or mozzarella) for a savory breakfast or snack option.
• Bacon and Cheddar Mini Pancakes: Add crumbled bacon and shredded cheddar cheese into the batter for a smoky, cheesy delight. These are perfect when served with a side of scrambled eggs.
• Savory Tomato and Olive Mini Pancakes: Chop sun-dried tomatoes and olives and mix them into the batter for Mediterranean-inspired mini pancakes. Pair with a light vinaigrette or a tzatziki dip.
• For a more savory options, consider mixing in grated zucchini, red bell pepper, cooked broccoli, or various herbs and spices like cumin and oregano.

Substitutions for dairy-free, gluten-free, or vegan diets

Swapping ingredients doesn't mean sacrificing taste. We've tried a few swaps in our mini pancake recipe to cater for the common special diets:

DAIRY FREE: For those who can't eat dairy, we use plant-based milk and vegan butter, or even just your favorite vegetable oil. It works great!
GLUTEN FREE: If you're avoiding gluten, a gluten-free flour or oat flour is perfect, though you might need more milk to get the runny batter consistency.
EGG-FREE (vegan) pancakes: Use egg substitutes, like flax egg, chia egg, applesauce, or mashed banana. Find more of the best egg substitutes for pancakes in our article, 17 Vegan Substitutes for Eggs in Baking (coming soon).

With these simple substitutions, dairy, gluten, or egg restrictions won't hold you back from enjoying mini pancakes.

Storage and Reheating Mini Pancakes

• Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 3 months.
• Reheating: Warm in the microwave for 20-30 seconds or in a toaster until heated through.

We hope we have convinced you to try to make some mini pancakes. Not only are they a treat for the taste buds, but they are also a lot of fun to make, with many options to experiment with. Whether you're whipping them up for a quick breakfast, a snack, or as a fun brunch addition, sweet or savory, they will surely please both kids and adults alike.

Recipe