Mini Pancakes

Mini Pancakes

from mjandhungryman.com
20 min

Made with a handful of pantry staples, these mini pancakes are light, fluffy, and ideal for breakfast, a snack, or packing in your kids' lunchbox.

Ingredients

  • 1 cup all purpose flour (135g), or white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk of choice, at room temperature
  • 1 egg, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)

Directions

  1. 1

    In a large bowl or liquid measuring cup, whisk together the flour, baking powder, and salt.

  2. 2

    Add the rest of the ingredients and whisk until the pancake batter is just combined. Do NOT over mix. I highly recommend pouring the batter into a squeeze bottle to make the perfect mini pancakes. You can also add to a ziplock bag and cut a tiny hole in the corner tip of the bag.

  3. 3

    Heat a large skillet or griddle over medium heat. Melt butter. Squeeze about a tablespoon of batter into the heated pan. Once you start to see bubbles form on the surface and the edges start to set, flip. Cook the other side until golden. Transfer the mini pancakes to a plate and serve warm with your favorite toppings, like maple syrup, fresh fruit, whipped cream, or chocolate chips.