Mini Pancakes

Take your breakfast and brunch to the next level with these adorable and delicious mini pancakes! Stacked five pancake high, secured them with a toothpick, and topped with fresh berries and pure maple syrup these win on ultimate presentation and flavor.

What’s better than pancakes and waffles? Pretty much nothing, right? Well, I’m about to prove you wrong with these Mini Pancake and Mini Waffles stacks. Everything is better in miniature form, right?

These adorable Mini Pancakes are the epitome of breakfast bliss. Made from a homemade pancake mix, these tiny wonders promise a delicious breakfast sweet that is not only quick and effortless but beautiful presented as well.

Whether you’re a fan of classic combinations or yearning for creative variations, the possibilities are endless and the results are irresistible. I’ve shared a few exciting recipe variations for these mini pancakes toward the end of this post.

No matter how you make them, this is a recipe you are going to LOVE!

Why You’ll Enjoy This Recipe

• They are classic but unique. Bite-sized treats are undeniably captivating, and these Mini Pancakes are no exception. Their dainty size adds a touch of whimsy to breakfast or brunch, making them ideal for sharing with family and friends.
• You can customize them. Versatility is the key to keeping cooking and baking exciting! Make them your own by adding chocolate chips, blueberries, peanut butter, etc. to the batter.
• They are ideal for entertaining. Whip up a bunch and keep them warm in your oven until ready to serve.
• Picture-Perfect Presentation. These Mini Pancakes deliver not only on taste but also on presentation. Their visually appealing stacks, adorned with colorful berries and the glistening syrup will have everyone excited to dig in.

I had so much fun making, styling, and eating this recipe. Some of you might know that back in 2008 I purchased and ran a bed-and-breakfast for six years. I made breakfast every day and this pancake recipe was always part of my rotation. While I made a variety of different flavors, this was the first time I ever made them mini.

Looking for more delicious recipes to serve for breakfast or brunch. I created a collection with DOZENS of my favorite MUST-TRY brunch recipes. I’m certain this will become your go-to guide for all things breakfast and brunch.

Ingredients

For this recipe you’ll start by making a dry pancake mix. There will be extra pancake mix which is great! You can whip up pancakes any time you’d like.

Here’s what you’ll need to make the dry pancake mix:

• all-purpose flour
• sugar
• baking powder and baking soda
• kosher salt

Here’s what you’ll need to run that mix into fluffy pancakes:

• buttermilk
• whole milk
• egg
• melted butter
• vanilla extract

You’ll also wanted some fresh berries, butter, and maple syrup for serving.

How to Make

I’ll walk you through the steps for making these adorable mini pancakes below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. Start by making your dry pancake mix. Add all the ingredients to a bowl and whisk to combine. It’s that easy!
2. To prepare the pancake batter, add the buttermilk, milk, egg, melted butter, and vanilla extract to a medium bowl. Whisk together to combine. Add 1 cup of the prepared dry mix. Stir until just combined.
3. Set your griddle on medium-low heat. Brush with butter.

4. Use a small scoop to add dollops of the batter onto the hot, buttered griddle. Cook the pancakes until bubbles form on the top and the bottom is golden. Flip the pancakes and cook for an additional minute or until golden.
5. Stack about 5 mini pancakes together and secure with a long toothpick.
6. Add these stacks to your serving platter and garnish them with lots of fresh berries.
7. Serve with butter and pure maple syrup.

That’s it! You’re ready to serve and enjoy!

Have leftover pancakes? While I know this is highly unlikely, if you have leftovers you can use them to make this Blueberry Almond Pancake Bake or this Chocolate Chip Pancake Casserole.

Recipe Variations:

The beauty of these Mini Pancakes lies in their versatility. Here are some delightful recipe variations that you can try to add a delightful twist to this already amazing treat:

• Choco-Berry Delight:
  • Add a handful of chocolate chips to the pancake batter before cooking.
  • Top the mini pancakes with a mix of fresh berries, chocolate sauce, and a sprinkle of powdered sugar.
• Lemon Poppy Seed Zest:
  • Incorporate the zest of one lemon into the pancake batter for a refreshing tang.
  • Serve the mini pancakes with a dollop of whipped cream, a drizzle of honey, and a sprinkling of poppy seeds.
• Cinnamon-Apple Bliss:
  • Mix 1/2 teaspoon of ground cinnamon into the pancake batter for a warm and cozy flavor.
  • Sautee thinly sliced apples with a touch of butter and brown sugar until they soften and caramelize. Layer the cooked apples between the mini pancakes and dust with cinnamon sugar.
• Peanut Butter & Banana Heaven:
  • Stir 2 tablespoons of smooth peanut butter into the pancake batter until well combined.
  • Top the mini pancakes with slices of fresh banana, a drizzle of maple syrup, and a sprinkle of crushed peanuts.
• Triple Berry Burst:
  • Blend a handful of mixed berries (such as strawberries, blueberries, and raspberries) into the pancake batter for a burst of berry goodness.
  • Create a berry compote by simmering a mix of berries with a splash of water and a touch of sugar until thickened. Spoon the compote over the mini pancakes and finish with a dusting of powdered sugar.
• Nutella Dream:
  • Swirl a teaspoon of Nutella into each pancake after pouring the batter onto the griddle.
  • Top the mini pancakes with sliced strawberries or bananas, a drizzle of Nutella, and a sprinkle of chopped hazelnuts.
• Coconut Paradise:
  • Add 1/4 cup of shredded coconut to the pancake batter for a tropical twist.
  • Garnish the mini pancakes with a coconut whipped cream, toasted coconut flakes, and a few fresh mango or pineapple chunks.
• Savory Spin:
  • Skip the sugar in the pancake batter and add a pinch of salt and a dash of black pepper instead.
  • Top the mini pancakes with a dollop of sour cream, smoked salmon, capers, and fresh dill for a savory brunch option.

Remember, these are just a few ideas to get you started. Feel free to experiment with various flavors, fruits, and toppings to create your own signature mini pancake variation.

Frequently Asked Questions

What’s the secret to mini pancakes?

Honestly, it’s as simple as smaller portions. Yes, there are fancy tools and equipment to make the process “easier,” but you can achieve mini pancakes with just a teaspoon from your cutlery drawer.

I used one of these small scoops because that’s what I had on hand. It helped to keep my mini pancakes somewhat uniform in size. If you’re looking for an easy method, give this a try. On a side note, I’m constantly using these scoops in my kitchen. For me, they are a kitchen essential, so they will be a great addition to your arsenal.

How do you keep pancakes warm?

You can keep these mini pancakes warm by placing them on a baking sheet or oven-safe platter in a 200 degree F oven until you’re ready to serve. This temperature will keep the pancakes warm without continuing to cook them too much.

What makes the best pancake batter?

In the recipe below, I share how to make the pancake batter using my homemade dry pancake mix. This is my go-to and has been since I ran my bed-and-breakfast many years ago.

However, if you prefer store-bought pancake mix, that will work just as fine. Need a suggestion? I have used Bob’s Red Mill Buttermilk Pancake & Waffle Mix and really enjoy it! In an upcoming post, I will be sharing how I use my homemade dry mix for my waffle batter. So… stay tuned!

How long do you cook these?

Cook time can vary depending on the thickness of your batter, the type of pan you are using, the temperature of the pan, etc. However, my no-fail rule is that when you start seeing bubbles coming to the surface of your batter, you’re ready to flip!

Is there a maple syrup you recommend?

I think I’ve written enough about these mini pancakes, but I had to talk about one more thing: MAPLE SYRUP!

Anytime I talk about pure maple syrup on this blog, you know I have to give a shout-out to my friends over at Finding Home Farms. I know Laura from years ago – we were blogging buddies.

More Breakfast Recipes You’ll Enjoy

• Brown Sugar Bacon
• Really Good Blueberry Muffins
• Spinach, Bacon, and Swiss Quiche
• Baked Pumpkin Oatmeal
• Berry Stuffed French Toast

And with all of that out of the way, you can find the full recipe for these Mini Pancakes below. As always, I certainly hope you’ll give them a try. If you do, please come on back to the blog and leave a comment and five-star rating.

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Mini Pancakes

Take your breakfast and brunch to the next level with these adorable and delicious mini pancakes! I stacked my pancakes five high, secured them with a toothpick, and topped them with fresh berries and pure maple syrup for the ultimate presentation and flavor.

5 from 4 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, mini pancakes, pancakes

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Servings: 24 mini pancakes

Calories: 25kcal

Ingredients

Dry Pancake Mix*

• 3 1/2 cup all-purpose flour
• 1/3 cup sugar
• 4 teaspoons baking powder
• 3 teaspoons baking soda
• 1 teaspoon kosher salt

Mini Pancakes

• 1 cup dry pancake mix
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 tablespoon melted butter (or canola oil)
• 1/2 teaspoon vanilla extract

To Serve

• fresh berries
• pure maple syrup

Instructions

Dry Pancake Mix

• To prepare the pancake mix, add the flour, sugar, baking powder, baking soda, and salt to a large jar or container. Use a whisk to thoroughly combine all the ingredients. This pancake mix can be stored for up to three months.

Mini Pancakes

• To prepare the pancake batter, add the buttermilk, milk, egg, melted butter, and vanilla extract to a medium bowl. Whisk together to combine. Add 1 cup of the prepared dry mix. Stir until just combined. Let the mixture sit for 1-2 minutes before cooking.
• Set your griddle on medium-low heat. Brush with butter. Allow the butter to melt. Remove any excess butter with a paper towel.
• Use a small scoop to add dollops of the batter onto the hot, buttered griddle. Cook the pancakes until bubbles form on the top and the bottom is golden. Flip the pancakes and cook for an additional minute or until golden.
• Stack about 5 mini pancakes together and secure with a long toothpick.
• Add these stacks to your serving platter and garnish them with lots of fresh berries.
• Serve with butter and pure maple syrup.

Notes

This recipe uses my Homemade Pancake Mix. Prepare as directed, you will have leftover pancake mix. Store in an airtight container until you’re ready to make pancakes again.

You can make these mini pancakes with your favorite store-bought pancake mix. (My favorite is Bob’s Red Mill Buttermilk Pancake & Waffle Mix.) Follow the directions on your mix to make your batter.

 

Nutrition

Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 41mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg