Mini Pancakes
These mini pancakes are fluffy and golden, perfect for quick breakfasts or snack time. With endless flavor variations, they’re bound to become your new favorite go-to recipe!
Equipment
- Griddle
Ingredients
- 1½ cups All-purpose flour
- 2 tsp Baking powder
- ¼ tsp Salt
- 1 Egg
- 1¼ cups Buttermilk
- 2 tbsp Melted butter
- 1 tsp Vanilla extract
Instructions
- Whisk together the flour, baking powder, and salt in a large bowl.
- In a separate bowl, beat the egg, then whisk in the buttermilk, melted butter, and vanilla extract.
- Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined. Lumps are fine!
- Heat a griddle or skillet over medium-low heat. Drop tablespoon-sized portions of the batter onto the griddle.
- Cook until bubbles form on the surface and the edges dry, about 90 seconds. Flip and cook for another 60 seconds, until golden brown.
- Serve with your favorite toppings, like maple syrup, whipped cream, or fresh berries.
Notes
You can substitute the flour with a gluten-free blend and use a dairy-free alternative to buttermilk if needed.