Mini Pancakes
Mini Pancakes are quick and easy to prepare. Fluffy, bite-sized pancakes made from a 5 minute batter are the BEST!
Servings: 30 mini pancakes
Calories: 33kcal
Ingredients
- 1 cup all purpose flour spooned, leveled and sifted
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon table salt
- 1 cup whole milk room temperature
- 1 extra large egg room temperature
- 2 tablespoons salted butter melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a medium size mixing bowl, whisk together the sifted flour, granulated sugar, baking powder and salt until well combined.1 cup all purpose flour, 2 tablespoons granulated sugar, 2½ teaspoons baking powder, ¼ teaspoon table salt
- In a small mixing bowl, whisk together the room temperature milk, egg, melted and cooled butter and vanilla extract.1 cup whole milk, 1 extra large egg, 2 tablespoons salted butter, 1 teaspoon pure vanilla extract
- Stir the wet ingredients into the dry ingredients just until combined. Do not over mix. (A few lumps are ok)
- Spray a nonstick 10 to 12 inch skillet with nonstick cooking spray and heat over medium high heat until a droplet of water sizzles when dropped on the surface.
- Spoon 1 to 1 ½ tablespoon of pancake batter in a circle shape spaced about 1 inch apart. You can also add the pancake batter to a piping bag or squeeze bottle for more control of the size and shape of the pancakes.
- Cook the pancakes for about 1 to 1 ½ minutes, or until tiny bubbles appear on the surface and the outer edges of the pancakes begin to appear set. Flip the pancakes and continue for about another 1 minute, or until the bottom of the pancake is golden brown. Transfer the cooked pancakes to a serving plate and repeat the process.