Mini Pancakes are the perfect easy breakfast! A kid favorite recipe AND freezer friendly. Slather with syrup or dust with powdered sugar for a tasty breakfast ready in minutes.
This post was originally published 2013/05/08, It has since been updated to include new photos and instructions.
Having homemade pancakes on hand is SUPER convenient. On busy mornings, when I need to run out the door, all I need to do is grab these from the freezer and pop them in the microwave for 3o seconds.
The original idea came from a box of silver dollar pancakes I picked up at Costco (shout out to all of my fellow Costco shoppers). They pre packed microwave safe bags with a single serving of mini pancakes. I used them once or twice a week as a grab-and-go breakfast or snack recipe for my toddler.
He loved them but I didn’t love the price tag.
This homemade version of silver dollar pancakes is light, fluffy, and loaded with butter flavor. I dare say they are better than the version we used to buy in the store and cheaper!
Recipe Features:
- Freezer Friendly: Pancakes can be frozen for up to 3 months.
- Grab-and-Go Breakfast: Ideal for busy weekday mornings.
- Easy to Customize: Add in your favorite flavors like nuts or berries for a fun variation!
What You Need:
The bite sized pancakes are pretty simple to whip up. All you need is a handful of pantry staples and buttermilk.
- All-Purpose Flour
- Sugar
- Baking Powder and Baking soda
- Egg
- Buttermilk
- Butter
I recommend using real buttermilk but I know sometimes you just do not have it on hand. In that case, see below on how to make your own with just a few simple ingredients!
Ingredient Tip: Try serving these with butter pecan syrup!
Step by Step Instructions:
We serve these with homemade syrup, buttermilk syrup, butter pecan syrup, peanut butter, strawberry syrup, fresh fruit, or a light dusting of powdered sugar.
- Preheat a skillet over medium heat.
- Whisk together the flour, sugar, baking powder, soda, and salt. Slowly mix in the egg, buttermilk, and melted butter.
- Spread butter on your preheated pan. Spoon tablespoonfuls of your batter onto the pan. Flip when you start to see bubbles popping on the surface.
- Serve warm and with your favorite syrups!
Any way you decided to enjoy these tiny bites of goodness, you won’t be disappointed.
Tips and FAQs:
How do you make light and fluffy pancakes?
The secret to light and fluffy pancakes is simple. Use room temperature ingredients and mix by hand. Having your ingredients out of the refrigerator for 20 minutes should bring them to the right mixing temp. This allows everything to combine seamlessly.
Why are my mini pancakes chewy?
Typically, when you over mix your batter your pancakes will be chewy or rubbery. Try to only mix the batter until the ingredients are just combined. Also, avoid the use of any electric mixer.
How to freeze mini pancakes:
- Once your pancakes have cooled, place them on a tray. Flash freeze for 20 minutes.
- Place in an air tight container or zip top bag. Label and freeze fully.
- When ready to eat, microwave for 30 seconds, flipping halfway through.
Buttermilk Substitute:
- Add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
- Fill the cup to the one cup mark with milk.
- Let it sit for 5 minutes.
- Stir and use in your recipe!
Related Recipes:
Like this recipe? You will love my:
- Buttermilk Pancakes
- Blueberry Cream Cheese Pancakes
- Cornmeal Pancakes
- Chunky Monkey Pancake Bites
- Coconut Blueberry Pancakes
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons butter melted
- Additional butter for pan
Instructions
- Preheat a skillet over medium heat.
- Whisk together the flour, sugar, baking powder, soda, and salt. Slowly mix in the egg, buttermilk, and melted butter.
- Spread butter on your preheated pan. Spoon tablespoonfuls of your batter onto the pan. Flip when you start to see bubbles popping on the surface.
- Serve warm and with your favorite syrups!
Video
Notes
How to freeze mini pancakes:
- Once your pancakes have cooled, place them on a tray. Flash freeze for 20 minutes.
- Place in an air tight container or zip top bag. Label and freeze fully.
- When ready to eat, microwave for 30 seconds, flipping halfway through.
Buttermilk Substitute:
- Add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
- Fill the cup to the one cup mark with milk.
- Let it sit for 5 minutes.
- Stir and use in your recipe!
Equipment
Nutrition
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Comments & Reviews
Mandy says
This was a HUGE win in my house!!! I am not a pancake eater and these were delicious. Mine did not turn out like your picture. They came out extremely fluffy, not that there’s anything wrong with that but is there a way to thin it slightly or did I do anything wrong?
Jesseca says
Hi Mandy. You didn’t do anything wrong! My leavening agent was a little older leaving my pancakes less fluffy. You can always add just a touch more liquid to thin them out.
KF says
Is it possible to add fruits to the pancake? perhaps blueberries? will it be fine to freeze then?
Rebecca says
I initially tried your pancake recipe because it was freezer friendly.
I’m taking the time to post today because my entire family loves them.
The recipe ingredients are readily at hand (I freeze leftover buttermilk in 1 cup servings). They’re small, tasty, fluffy, easy to make, and easy to modify (this morning I added a few chocolate chips to some of the batter.)
I usually quadruple the recipe to ensure that I’ll have leftover pancakes for busy mornings. They freeze so well that they look and taste the same after having frozen them,
I love this recipe! Thank you for sharing it! 🙂
Rebecca
Jesseca says
I love when recipes work out for my readers! Love the addition of chocolate chips!
Kaylynn Young says
These look delightful – and FREEZER friendly? How can you top that? Thanks for sharing!
angee says
Yum! Mornings are always crazy over here! Love that these are already ready to go for a busy morning (which is just about every morning over here). So much better than cold cereal! And your pictures are amazing!
Katie Clark says
What a good idea!
Amber @ Dessert Now, Dinner Later! says
Great photos! Looks delicious!
Karina says
Seriously yumm! your pictures are amazing girl! Thanks for the recipe, I’m not a morning person either so this will be so helpful 🙂 and that syrup looks delicious! I’m pinning it for later!
Amy @ The Happy Scraps says
I thought many times about freezing pancakes or waffles, but I’ve never actually done it. I should tho, my kids end up eating sugary cereal every morning before school. On a side note, I need to find me some of that syrup! It looks delicious!
Debra says
Love this! My little girl is obsessed with pancakes and I don’t always want to get up and make them in the morning. This is perfect!