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.

Course Breakfast

Cuisine American

Keyword breakfast, brunch, mini pancakes, pancakes

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Servings mini pancakes

Calories 25kcal

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

This recipe uses my Homemade Pancake Mix, which you can find HERE. However, 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.

I will be sharing my Homemade Waffle Mix recipe soon! Stay tuned!

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