Description
This mini pancake recipe offers a quick and easy way to prepare delicious, fluffy pancakes perfect for breakfast or brunch. With simple ingredients and straightforward steps, you’ll have golden mini pancakes ready to enjoy in just 25 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Mix dry ingredients: In a bowl, thoroughly combine the all-purpose flour, sugar, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter until the mixture is smooth and well blended.
- Combine wet and dry: Gently pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy but without large pockets of dry flour.
- Heat skillet: Place a non-stick skillet over medium heat and allow it to warm up fully before cooking to achieve the perfect pancake texture and color.
- Pour batter: Using a spoon or small ladle, pour small amounts of batter onto the skillet to form mini pancakes, spacing them apart to avoid merging.
- Cook first side: Cook pancakes until bubbles start to form on the surface and the edges begin to look set, which usually takes 1-2 minutes.
- Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through. Remove from skillet and serve warm.
Notes
- Do not overmix the batter to avoid tough pancakes; lumps are okay.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Serve mini pancakes with syrup, fresh fruit, or your favorite toppings.
- For fluffier pancakes, ensure your baking powder is fresh and active.
