Introduction
Mini Pancakes, also known as silver dollar pancakes, are small, fluffy, bite-sized delights that bring joy to both kids and adults. They are light, airy, and perfectly golden, making them a fun twist on the classic breakfast pancake. When served with pure maple syrup, they become irresistibly sweet, sticky, and satisfying.
These pancakes are ideal for breakfast, brunch, or even as a fun dessert snack. Because of their small size, they cook quickly and evenly, making them a great choice for busy mornings or for entertaining guests. Whether you stack them up high or serve them in a bowl drizzled with syrup, they’re always a crowd-pleaser.
Why I Love This Recipe ❤️
I love this recipe because it brings a sense of playfulness and nostalgia to the table. The mini size makes them perfect for snacking or serving at parties, and they’re just as delicious as regular pancakes, if not more fun! Their fluffy texture paired with rich maple syrup creates the ultimate comfort food. Plus, they’re easy to make, portion-friendly, and versatile—you can add fruits, nuts, or chocolate chips to make them your own.
Why It’s a Must-Try Dish
Kid-Friendly: Kids love the tiny size, and they’re easy to pick up and eat.
- Quick & Easy: Ready in under 30 minutes.
- Perfect for Gatherings: A fun dish to serve at brunches, parties, or even picnics.
- Versatile: Pairs well with syrup, fruits, yogurt, or even whipped cream.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (around 24 mini pancakes)
- Calories per Serving: ~250–280 kcal (without syrup)
- Cuisine: American
- Course: Breakfast / Brunch / Dessert
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk (or milk + 1 tsp vinegar as substitute)
- 1 large egg
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 tsp vanilla extract
- Maple syrup, for serving
Simple Cooking Directions
- Mix dry ingredients in a bowl.
- Whisk wet ingredients separately.
- Combine wet and dry mixtures gently.
- Heat a skillet, grease lightly, and drop small spoonfuls of batter.
- Cook until golden on both sides.
- Serve with warm maple syrup.
Step-by-Step Preparation Method
- Prepare Dry Mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Mix: In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine: Pour wet mixture into dry ingredients and gently stir until just combined (do not overmix). Batter should be slightly thick.
- Heat Pan: Place a non-stick skillet or griddle over medium heat. Lightly grease with butter.
- Cook Mini Pancakes: Drop small spoonfuls (about 1 tbsp) of batter onto the skillet. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
- Repeat: Continue until all batter is used, greasing skillet as needed.
- Serve: Stack or serve in a bowl, drizzle with warm maple syrup, and enjoy!
How to Serve
- Classic: With maple syrup and butter.
- Fun Snack: Serve in a bowl with toothpicks for dipping in syrup.
- Brunch Style: Top with fresh berries, yogurt, or whipped cream.
- Dessert: Drizzle with chocolate sauce or caramel for a sweet treat.
Additional Recipe Tips
- Don’t overmix the batter; lumps are okay.
- Use medium heat—too high and the pancakes will burn outside but remain raw inside.
- Keep cooked pancakes warm by placing them in a low oven (200°F/95°C) while finishing the rest.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
Variations
- Chocolate Chip Mini Pancakes: Add mini chocolate chips to the batter.
- Fruit Pancakes: Add blueberries, strawberries, or banana slices.
- Savory Mini Pancakes: Reduce sugar and serve with cheese, ham, or smoked salmon.
- Gluten-Free: Use a gluten-free flour blend.
- Vegan: Substitute milk with almond/soy milk and use flaxseed egg + coconut oil.
Freezing & Storage
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Place cooled pancakes in layers with parchment paper in between. Freeze for up to 2 months. Reheat in a toaster or microwave.
Special Equipment Needed
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Conclusion
Mini Pancakes with Maple Syrup are a fun, delicious, and versatile dish that can turn an ordinary morning into a joyful one. With their light and fluffy texture, delightful golden edges, and the sweetness of pure maple syrup, they’re impossible to resist. Whether you’re serving them for kids, brunch parties, or just treating yourself, these bite-sized pancakes will always put a smile on your face. A recipe worth keeping in your breakfast rotation
Mini Pancakes with Maple Syrup
Description
Mini Pancakes, also known as silver dollar pancakes, are small, fluffy, bite-sized delights that bring joy to both kids and adults. They are light, airy, and perfectly golden, making them a fun twist on the classic breakfast pancake. When served with pure maple syrup, they become irresistibly sweet, sticky, and satisfying.
Ingredients
Instructions
-
Prepare Dry Mix : In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
Prepare Wet Mix : In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
-
Combine : Pour wet mixture into dry ingredients and gently stir until just combined (do not overmix). Batter should be slightly thick.
-
Heat Pan : Place a non-stick skillet or griddle over medium heat. Lightly grease with butter.
-
Cook Mini Pancakes : Drop small spoonfuls (about 1 tbsp) of batter onto the skillet. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown.
-
Repeat : Continue until all batter is used, greasing skillet as needed.
-
Serve : Stack or serve in a bowl, drizzle with warm maple syrup, and enjoy!
