Mini Pancakes Recipe

These bite-sized pancakes are perfect for a fun and delicious breakfast or brunch. They’re easy to make and even easier to customize with your favorite toppings!


  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar (optional)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 tablespoon melted butter

Optional Add-Ins:

  • 1/2 cup chocolate chips
  • 1/4 cup blueberries
  • 1/4 teaspoon cinnamon


  1. In a large bowl, whisk together the flour, sugar (if using), baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix! The batter should be slightly lumpy.
  4. If desired, fold in your favorite add-ins like chocolate chips, blueberries, or cinnamon.
  5. Heat a lightly greased non-stick skillet or griddle over medium-low heat.
  6. Pour or spoon about 2 tablespoons of batter per pancake onto the hot pan.
  7. Cook for 1-2 minutes, or until bubbles appear on the surface and the edges begin to set.
  8. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
  9. Serve warm with your favorite toppings like maple syrup, fresh fruit, whipped cream, powdered sugar, or chocolate sauce.


  • For perfectly round pancakes, use a measuring spoon or a squeeze bottle to portion the batter.
  • You can keep leftover pancakes warm in a preheated oven (200°F) for up to 30 minutes.
  • Mini pancakes are also freezer-friendly! Let them cool completely, then store in a single layer in an airtight container for up to 2 months. Reheat in the microwave or toaster oven.

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