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.
The Ultimate Mini Pancake Stacks
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?
Friends, 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.
Want More of My Bed & Breakfast Favorites? Try These:
- Brown Sugar Bacon
- Really Good Blueberry Muffins
- Spinach, Bacon, and Swiss Quiche
- Baked Pumpkin Oatmeal
- Berry Stuffed French Toast
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 to 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 Mini Pancakes?
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!
The Best Maple Syrup!
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.
Since she and her husband started their maple syrup business back in 2015, it is the only syrup I will buy. It is a must and I promise it will take these mini pancakes to the next level and beyond. Be sure to check out all of Finding Home Farms’ other goodies including jams, mustard, a candle line, and so much more!
Other Helpful Tools For this Recipe:
I thought I should mention a few other tools I used to bring this recipe to life.
- Griddle Pan – A great inexpensive pan that works wonderfully.
- Food Picks – These are just the right length and I love the style.
- Small Scoop – This helps to make equally sized mini pancakes.
- Mini Waffle Maker – I like this one the most as it separates the waffle into four small sections. (This is not needed for the pancakes, but I figured you may want to know what I used for the waffles.)
Want more of my kitchen essentials? I have an entire blog post dedicated to my favorite kitchen tools, appliances, serve ware, and more! You can find that HERE.
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.
Enjoy!
Looking for more delicious recipes to serve for breakfast or brunch. I created a collection with DOZENS of my favorite MUST-TRY brunch recipes. You can find all of those HERE. I’m certain this will become your go-to guide for all things breakfast and brunch.
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Mini Pancakes
Ingredients
- 1 cup homemade pancake mix - (recipe linked in notes)
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1 tablespoon melted butter - (or canola oil)
- 1/2 teaspoon vanilla extract
Instructions
- 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
Nutrition Facts
Your pancake mix is a must-have in our pantry. I’ve been making it since you first shared the recipe. Love this unique presentation idea.
It’s the best mix! Thrilled to hear you enjoy it too!
xo Michael
How do you keep these hot for serving? Do you keep the platter in a warm oven?
I just keep them on a cooling rack in a 200 degree oven. Enjoy!
xo Michael
How do you keep them warm? Or do you eat them cold?
You can keep them warm in a 200 degree oven. Enjoy them!
do Michael
What a great idea for Easter brunch. Delicious and very pretty too.
Thank you so much, Marla!
xo Michael
This is such a cute idea–will definitely be trying it!!