Mini Pancakes

You will need only one egg, some flour, milk, butter, and a few other pantry staples to whip up 30 mini pancakes in under 30 minutes. Double the recipe to freeze some for a quick and delicious breakfast later. These mini pancakes are so much better than store-bought!

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Prep Time 10

Cook Time 15

Course Breakfast

Cuisine American

Servings

Calories 255 kcal

Equipment

2 medium bowls
1 tablespoon or small cookie scoop
1 large skillet

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
1.5 teaspoons baking powder
¼ teaspoons salt
1 eggs
⅞ cup (halfway between ¾ a0nd 1 cup) milk
2 tablespoons melted and slightly cooled butter
½ teaspoons vanilla extract
¼ teaspoons cinnamon optional
1-2 teaspoons butter for frying

Instructions

In the first bowl, whisk 1 cup all-purpose flour , 1 tablespoon granulated sugar , 1.5 teaspoons baking powder , ¼ teaspoons salt , ¼ teaspoons cinnamon
In the second bowl, whisk 1 eggs , ⅞ cup (halfway between ¾ a0nd 1 cup) milk and ½ teaspoons vanilla extract .
Pour wet ingredients into dry ingredients, whisking them until combined. Pour in 2 tablespoons melted and slightly cooled butter into the batter, continuously whisking it so the butter does not solidify. But if you see a few butter lumps appear, it is OK. Let the batter rest for about 10 minutes at room temperature.
In a large skillet, heat about 1 teaspoon of butter over medium heat. Using a table measuring spoon, scoop out the pancake batter and add it to the hot pan. Add about 4-5 more pancakes, depending on the size of your skillet.
Cook on one side for about 60-90 seconds, until you see small bubbles on top and the edges brown. Flip the pancakes and cook them on the second side for another minute. Repeat the process with the remaining batter. You will have about 30 mini pancakes.

Notes

You can use whole milk, 2% milk or any milk alternatives.
Pancake batter can be made ahead of time and stored in the fridge for 1-2 days.
You can cook them in two skillet simultaneously to expedite the cooking process.
Freeze the pancakes for up to 2 month.
Frozen pancakes reheat well from frozen in the microwave.
You can also use this recipe to make about 7-8 regular size pancakes.

Nutrition

Calories: 255kcalCarbohydrates: 30.6gProtein: 6.8gFat: 8.2gCholesterol: 71.3mgSodium: 368mgFiber: 0.8gSugar: 6.2g

Keyword mini pancakes recipe, silver dollar pancakes