Description
Fluffy, bite-sized silver dollar pancakes that are quick to make and perfect for kids or a delightful brunch platter. These mini pancakes are light and tender with a hint of vanilla, easy to customize with fruits or chocolate chips.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
Wet Ingredients
- ¾ cup milk
- 1 large egg
- 1 tbsp melted butter
- ½ tsp vanilla extract
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, and baking powder until well combined to ensure an even distribution of leavening and sweetness.
- Combine Wet Ingredients: In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until smooth and integrated.
- Mix Batter: Pour the wet mixture into the dry ingredients and gently stir until you achieve a smooth, lump-free batter ready for cooking.
- Heat Skillet: Preheat a lightly greased skillet or non-stick griddle over medium heat to ensure the pancakes cook evenly without sticking.
- Cook Mini Pancakes: Drop 1 tablespoon-sized portions of batter onto the skillet, spacing them apart. Cook until bubbles appear on the surface and the edges look set, about 1–2 minutes.
- Flip Pancakes: Carefully flip each pancake and cook the other side until golden brown, another 1–2 minutes, ensuring the center is cooked through.
- Serve Warm: Remove the mini pancakes from the skillet and serve immediately, or keep warm in a low oven while finishing the rest of the batch.
Notes
- Freeze leftover pancakes and simply toast or reheat for quick breakfasts.
- Add blueberries or chocolate chips to the batter for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
