Description

These Fluffy Mini Pancakes are delightful little clouds of happiness that make any breakfast feel like a celebration. Perfectly bite-sized and incredibly fluffy, they are sure to bring joy to your mornings!

Ingredients

Scale

1 cup All-Purpose Flour
2 tablespoons Granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk (or substitute)
1 Large Egg
2 tablespoons Melted Unsalted Butter
1 teaspoon Vanilla Extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together buttermilk (or substitute), egg, melted unsalted butter, and vanilla extract until smooth.
Pour wet into dry. Gently fold with a whisk or spatula until just combined. Do not overmix; lumps are fine for tenderness.
For peak fluffiness, let batter rest at room temperature for 5-10 minutes.
Heat a non-stick skillet or griddle over medium-low. Lightly grease, wiping off excess.
Using a small cookie scoop (approx. 1 tbsp), drop 1.5-2 inch portions onto the skillet. Leave space between each.
Cook 1-2 minutes until small bubbles form on the surface and edges look set. Time to flip!
Gently flip each mini pancake. Cook another 1-2 minutes until golden brown and cooked through, feeling springy.
Transfer cooked pancakes to a plate. Keep warm in a low oven (200°F/90°C) while cooking remaining batter. Serve warm with toppings for true breakfast joy!

Prep Time: 10 mins
Cook Time: 15 mins
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 150
Sugar: 5 g
Sodium: 200 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 30 mg

Keywords: For a gluten-free option, use a 1:1 gluten-free blend. You can substitute buttermilk with 1 tablespoon white vinegar or lemon juice mixed with regular milk. For a dairy-free version, use melted coconut oil or neutral vegetable oil.