Mini Pancakes
Fluffy, homemade pancakes that are mini! These fun Mini Pancakes are so delicious and easy to make.
Servings: 36 mini pancakes
Calories: 32kcal
Ingredients
- 1 ½ cups flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg room temperature
- 1 ¼ cup milk
- 2 Tablespoon butter melted
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift into a bowl.
- In another bowl beat egg until light and fluffy. Add 1 cup milk and melted butter to the bowl. Stir until combined.
- Add wet ingredients to dry ingredients and mix until moistened. At this point if it is too thick add the remaining ¼ c. of milk to the batter a little at a time until you reach the consistency you want.
- Heat a large nonstick or cast-iron skillet over medium heat. Lightly grease skillet. Working in batches, drop batter by tablespoonfuls into a skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute.
- Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with more butter and remaining batter, wiping the skillet clean between batches. Serve with desired toppings.
Notes
STORAGE:
FRIDGE: These little pancakes will last for about 4 days in an airtight container in the refrigerator.
FREEZER: Mini pancakes are the perfect breakfast item to make in large quantities and freeze until needed. In an airtight container, your silver dollar pancakes will stay fresh for about 2 months. Be sure to put a sheet of parchment paper between each pancake so that they don’t stick together.
To reheat, just pop them in the microwave or toaster oven until warm.
Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 0.3mg