Best Mini Pancakes
These mini pancakes are fluffy and tender on the inside, golden brown on the outside, and deliciously rich tasting from the buttermilk!
Servings: 28 mini pancakes
Equipment
- Nonstick skillet (pan)
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups buttermilk
- 2 large eggs beaten
- 3 tablespoons melted butter cooled (plus more to grease pan)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- In a large bowl, thoroughly combine all dry ingredients (flour, baking powder, baking soda, salt, sugar) with a whisk.
- Combine wet ingredients (buttermilk, cooled melted butter, beaten eggs, and vanilla extract) in a separate bowl. Add wet ingredients to dry ingredients and stir with a spoon until just incorporated. Batter will be lumpy!
- Preheat a nonstick pan over medium heat for at least 5 minutes. Preheating your pan is key! Lightly grease your pan with butter (the best option) or non-stick spray.
- Add a heaping tablespoon of batter to your pan. If your pan is large, you can cook multiple mini pancakes at once! Let cook on the first side for 3-4 minutes or until golden brown (use a spatula to peek underneath). Flip your pancake and cook the second side for 2-3 minutes or until golden brown.
- Re-grease your pan with butter and repeat! Keep all pancakes on a baking sheet in a 225-degree oven until you’re ready to serve!
Video
Notes
- Do not over-mix your batter! Once the wet ingredients are added in, stir your batter until it’s just combined. Too much mixing will yield tough mini pancakes!
Nutrition
Serving: 1mini pancake | Calories: 52kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 135mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Calcium: 43mg | Iron: 1mg