Classic Mini Pancakes Stack

Classic mini pancakes always remind me of cozy weekend mornings with my family when we wanted something fun but quick. These fluffy little pancakes are a crowd-pleaser and come together in no time for breakfast or brunch.

The first time I made these for a family brunch everyone got a kick out of their size and we have been making them on repeat ever since

Ingredients

• All purpose flour: gives the pancakes structure and fluff opt for unbleached if available
• Granulated sugar: adds sweetness and helps the pancakes brown watch for clump free fine granules
• Baking powder: creates lift and a soft texture look for an aluminum free option
• Baking soda: helps the pancakes rise when paired with an acid make sure yours is fresh
• Salt: balances the flavors and elevates the sweetness use a fine sea salt
• Milk: brings moisture and tenderness whole milk makes them richer but any plant milk works too
• Large egg: binds everything together and adds richness go for pasture raised when possible
• Melted butter or vegetable oil: supplies fat for softness butter gives flavor and golden color
• Vanilla extract: gives warmth and classic pancake bakery aroma choose pure extract for best taste
• Butter or oil for cooking: keeps the pancakes from sticking use just enough to coat the pan lightly

Step-by-Step Instructions

Prepare the Batter:

In a large bowl whisk together flour sugar baking powder baking soda and salt thoroughly to ensure even distribution In a medium bowl mix milk egg melted butter and vanilla with a fork until nicely blended Pour wet mixture into dry ingredients and stir gently with a rubber spatula just until combined Stop when you see a few lumps to avoid tough pancakes

Set Up the Pan:

Place a non stick skillet or griddle over medium heat and let it warm for about two minutes Test the temperature by flicking a drop of water which should sizzle instantly Lightly grease with a small amount of butter or oil using a paper towel to spread

Portion and Cook:

Use a teaspoon or small measuring spoon to drop batter circles about one and a half inches wide into the hot skillet Leave space between each so they do not touch Let cook for one to two minutes until you see bubbles rise and pop and the edges look set and matte Use a thin spatula to flip each one gently then cook for another thirty to sixty seconds until both sides are golden

Finish and Serve:

Transfer cooked pancakes to a plate and keep warm under a clean kitchen towel Serve in stacks and offer with maple syrup fresh berries chocolate chips honey or a dusting of powdered sugar

Save

One of my favorite ingredients in these pancakes is the splash of vanilla It always fills my kitchen with the coziest aroma and reminds me of the vanilla scented bakeries we would visit as children My kids love helping flip these tiny pancakes and it has become our weekend ritual

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to three days You can also freeze them in a single layer before transferring to a freezer bag Warm up in the microwave or pop them in a toaster for best texture

Ingredient Substitutions

If you are out of eggs try using a flaxseed meal and water mixture Instead of cow milk oat or almond milk works well Dairy free buttery spreads can replace butter Use spelt flour for a nuttier flavor

Serving Suggestions

Make a pancake platter with bowls of berries whipped cream mini chocolate chips and syrups for a fun DIY breakfast bar Or thread pancakes and fruit onto skewers for a playful brunch side

Cultural History

Pancakes date back centuries across cultures but mini pancakes have become especially popular in modern brunch cafes Their small size makes them ideal for entertaining and sampling different toppings at once

Recipe FAQs

→ How do I keep mini pancakes fluffy?

Gently mix the batter, leaving small lumps. Avoid over-stirring to maintain a tender texture.

→ Can I use plant-based milk instead of dairy?

Yes, any milk alternative works well. Almond, oat, or soy milk provide similar moisture and flavor.

→ What toppings go best with these pancakes?

Try maple syrup, berries, honey, chocolate chips, or a sprinkle of powdered sugar for delicious variety.

→ How do I get perfectly round mini pancakes?

Use a teaspoon or piping bag to drop even circles of batter onto the hot surface for uniform shapes.

→ Can these pancakes be made ahead of time?

Yes, prepare and cool completely, then store in an airtight container. Briefly reheat before serving.