Mini Pancakes
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.
Servings 24 pancakes
Equipment
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!
Nutrition
Serving: 1Servings