Classic Mini Pancakes Stack (Printable Version)
Fluffy mini pancakes made quickly, ideal for breakfast platters and sweet brunch occasions.
# What You'll Need:
01 -
125g all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
06 -
180ml milk (dairy or plant-based)
07 -
1 large egg
08 -
2 tablespoons melted butter or vegetable oil
09 -
1 teaspoon vanilla extract
10 -
Butter or oil, for cooking
# Steps To Follow:
01 -
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, blend milk, egg, melted butter or oil, and vanilla extract until fully incorporated.
02 -
Pour the wet ingredients into the dry mixture. Stir gently until just combined; some small lumps may remain. Avoid overmixing to ensure tender pancakes.
03 -
Preheat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil. Using a teaspoon or piping bag, portion small rounds of batter, each measuring approximately 4 cm in diameter.
04 -
Cook for 1 to 2 minutes, or until bubbles appear and edges begin to set. Flip each pancake and continue cooking for an additional 30 to 60 seconds, until golden brown.
05 -
Arrange mini pancakes on a serving plate. Pair with maple syrup, fresh berries, honey, chocolate chips, or a dusting of powdered sugar according to preference.
# Notes and Tips:
01 -
For fluffier results, do not overmix the batter—stir only until the ingredients are just combined. Mini pancakes are ideal for breakfast platters or brunch buffets.