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–+ servings
Plate of pancakes with powdered sugar and berries.

Mini Pancakes

Charlotte Singh-Dhanraj
These silver dollar Mini Pancakes are fluffy with buttery crispy edges. These cuties melt in your mouth slathered in butter and syrup!
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 22 mini pancakes
Calories 52 kcal

Equipment

  • large bowl
  • whisk
  • Spatula
  • large skillet

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ tablespoon baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup unsalted butter melted (plus more for cooking)
  • 1 egg large
  • 1 teaspoon vanilla extract
  • berries, pure maple syrup, butter and whipped cream for serving if desired

Instructions
 

  • In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined.
  • Whisk together buttermilk, melted butter, egg and vanilla extract in a large bowl.
  • Gradually mix the dry ingredients with the wet ingredients, small lumps are fine.
  • Allow the batter to rest for about 10 minutes.
  • Bring a large skillet to medium heat. Melt ½ tablespoon of butter. 
  • Using a medium cookie scoop drop 5-6 scoops in the melted butter leaving some space between scoops. 
  • Cook the pancakes until little bubbles begin to form.Flip pancakes and cook until edges are golden on both sides and a cake taster or toothpick inserted comes out clean.
  • Transfer to a plate and cook remaining pancakes adding extra butter to pan as needed.Enjoy pancakes hot with your favorite toppings like butter, pure maple syrup and berries.

Notes

expert tips

  • For the fluffiest pancakes allow your pancake batter to rest. You can also check out these tips!
  • To achieve the most delicious crispy edges on your pancakes be sure to cook the pancakes with space between them in a generously buttered preheated pan.
  • Do not overcook the pancakes, they will finished just after flipping. Use a cake tester or toothpick to ensure they are cooked through. 
  • Keep your pancakes warm in a 200 degree oven while cooking the remaining pancakes.
  • These pancakes are best eaten fresh but can be reheated in the microwave using the “reheat setting” not the “cook setting” or they will become dry and gummy.

Nutrition

Calories: 52kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 107mgPotassium: 25mgFiber: 0.2gSugar: 1gVitamin A: 93IUCalcium: 31mgIron: 0.3mg
Keyword mini pancakes
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