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
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.