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Fluffy Mini Pancakes

Fluffy Mini Pancakes are a delightful addition to any breakfast or brunch table, perfect for dipping in syrup or stacking with fruit.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • 1 large egg
  • ¾ cup milk (whole or 2%)
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Butter or neutral oil (for the pan) for greasing the skillet

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently just until combined.
  4. Let the batter sit for a few minutes.
Cooking
  1. Lightly grease a skillet over medium-low heat.
  2. Use about 1 tablespoon of batter per pancake; cook until bubbles appear and edges look set, then flip and cook until golden.
Serving
  1. Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.

Notes

If you have leftovers, allow the pancakes to cool completely, then store them in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Avoid overmixing the batter and adjust heat as needed for even cooking.