Description
Delicious mini pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Nonstick spray or oil for the pan
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate small bowl, beat the egg.
- Add the milk, melted butter, and vanilla extract to the egg and whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined; the batter should still be a little lumpy.
- Preheat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the surface with nonstick spray or a small amount of oil.
- Scoop about 1 teaspoon of batter onto the skillet for each mini pancake.
- Cook for 1 to 2 minutes, until bubbles form and the edges look set.
- Flip and cook the other side for another 1 to 2 minutes, until golden brown.
- Transfer cooked pancakes to a plate and let them cool before skewering.
- Repeat with remaining batter, greasing the pan as needed.
Notes
- These mini pancakes are great for dipping or stacking on skewers.
- Customize with your favorite toppings like fruit or syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg