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Made with a handful of pantry staples, these mini pancakes are light, fluffy, and perfect for breakfast, a snack, or packing in your kid’s lunchbox. Enjoy making and sharing with your little one!

Mini pancakes piled on a white plate.
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Homemade Mini Pancakes

The very first pancake recipe I shared on this blog is this 3 ingredient oat pancakes, and since then, I’ve created a variety of healthy pancakes for babies and toddlers that have proven to be a hit with the kids and the whole family!

And since my little ones are all about anything mini – mini tacos, mini waffles, mini pizza, mini banana muffins – well, mini pancakes just had to join the party.

These pancakes are super easy to make with simple pantry ingredients you probably have on hand and are just perfect for little hands. Their texture is light and fluffy, and what I adore the most is the flexibility to customize!

Whether you’re craving sweet or savory pancakes, these small pancakes are sure to become a beloved breakfast staple.

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Flour – I recommend using all purpose flour for the lightest pancakes.
  • Baking powder – makes your pancakes rise and contribute to fluffiness. Be sure to check the expiration date, which is something I always have to remind myself to do also.
  • Milk – I like to use whole milk, but if dairy-free, almond milk or cashew milk will work well or soy milk, oat milk, or coconut milk if needing a nut-free option. Bring to room temperature for best results.
  • Eggs – again use room temperature eggs for best results. I take them out of the refrigerator about 30 minutes prior to baking.
  • Unsalted butter – adds richness and flavor to your pancakes.
  • Maple syrup – while optional, I highly recommend adding a little bit to for a touch of sweetness. You can omit if making savory pancakes (see variations section below).

Step-by-Step Instructions

All the dry ingredients in a liquid measuring cup.

Step 1: In a large bowl or liquid measuring cup, whisk together the flour, baking powder, and salt.

The wet ingredients added to a liquid measuring cup.

Step 2: Add the rest of the ingredients.

All the ingredients whisked together.

Step 3: Whisk until the pancake batter is just combined. Do NOT over mix.

Pancake batter added to a squeeze bottle.

Step 4: I highly recommend pouring the batter into a squeeze bottle to make the perfect mini pancakes. You can also add to a ziplock bag and cut a tiny hole in the corner tip of the bag.

Mini pancakes cooking on large griddle.

Step 5: Heat a large skillet or griddle over medium heat. Melt butter. Squeeze about a tablespoon of batter into the heated pan.

Cooked pancakes on griddle.

Step 6: Once you start to see little bubbles form on the surface and the edges start to set, flip. Cook the other side until golden brown.

Substitutions

  • Egg-free? Follow this eggless pancake recipe and simply make mini pancakes!
  • Dairy-free? You can use your favorite non-dairy milk as well as vegan butter (not one that comes in a tub) or use neutral-flavored oil, like avocado oil or canola oil.
  • Gluten-free? use 1:1 gluten free flour blend. You can also use oat flour but you may need to add a bit more milk to the batter as it absorbs more moisture compared to all purpose flour. Almond flour will not work for this recipe.

Tips for Making the Best Mini Pancakes

Toddler holding two pancakes up to her eyes.
  • Use room temperature milk and eggs! It will help create a smoother and more consistent batter as well as make the pancakes light and fluffy. I also recommend doing this when making any of these baby and toddler-friendly muffins.
  • I HIGHLY recommend using a squeeze bottle as it makes it SO easy to create small, uniform-sized pancakes. It’s also perfect for kids to easily squeeze out icing when decorating Christmas cookies and gingerbread cookies come holiday time or special occasions.
  • Add all the ingredients in a liquid measuring cup or a bowl with a spout, as this makes transferring the batter to a squeeze bottle much easier. Trust me on this!
  • Do not over mix! Otherwise you will end up with tough and dense instead of fluffy pancakes.
  • Experiment with the heat setting. While I recommend using medium heat, note that stovetops can vary so adjust as needed. You will know when they are ready when the bubbles form and the edges look set.
  • Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.

Variations

This is a very basic mini pancake recipe so feel free to get creative and add your own twist to make these mini pancakes uniquely yours!

To the batter, try adding:

  • Peanut butter or nut butter (seed butter if there’s an allergy)
  • Fresh fruit – like strawberries, apples, peaches, blueberries
  • Lemon zest – will really brighten up the pancakes!
  • Chopped nuts – such as walnuts, almonds, pecans
  • Chocolate chips
  • Unsweetened shredded coconut
  • Grated carrots

In the mood for savory pancakes? Try adding:

Serving Suggestions

Six pancakes and raspberries in a blue bowl.

Now comes the fun part! Here are some of our favorite toppings:

Equipment

You’ll need to use a large non-stick pan or an electric griddle. I honestly didn’t think I needed the latter until the husband gave it to me as a gift for Christmas two years ago.

I highly recommend using an electric griddle if you have one to make these mini pancakes as it will save so much time. I love the one I have as it holds a consistent temperature (so less chance of burning the pancakes) and is super easy to clean.

I’ve also been using it to make all my pancakes, eggs, cheese quesadillas, grilled cheese ..it’s amazing.

Storage

Store leftover pancakes in an airtight container for up to 5 days in the fridge or cool completely on a wire rack and freeze for up to 3 months.

Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

FAQ

Can I make regular pancakes with this mini pancake recipe?

Simply use the same batter and adjust the portion size when pouring it onto the griddle or pan. You can make them as large as you prefer, and the cooking time may vary slightly depending on the size.

How can I keep the mini pancakes warm?

Set your oven to a low temperature (around 200°F or 93°C) and place a baking sheet inside. As you cook each batch, transfer the finished pancakes to the sheet to keep them warm.

More Homemade Pancakes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 4 votes

Mini Pancakes

Made with a handful of pantry staples, these mini pancakes are light, fluffy, and ideal for breakfast, a snack, or packing in your kids' lunchbox.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 46 to 50 pancakes
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Ingredients 

  • 1 cup all purpose flour (135g), or white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk of choice, at room temperature
  • 1 egg, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)

Instructions 

  • In a large bowl or liquid measuring cup, whisk together the flour, baking powder, and salt.
  • Add the rest of the ingredients and whisk until the pancake batter is just combined. Do NOT over mix. I highly recommend pouring the batter into a squeeze bottle to make the perfect mini pancakes. You can also add to a ziplock bag and cut a tiny hole in the corner tip of the bag.
  • Heat a large skillet or griddle over medium heat. Melt butter. Squeeze about a tablespoon of batter into the heated pan. Once you start to see bubbles form on the surface and the edges start to set, flip. Cook the other side until golden. Transfer the mini pancakes to a plate and serve warm with your favorite toppings, like maple syrup, fresh fruit, whipped cream, or chocolate chips.

Notes

  • I HIGHLY recommend using a squeeze bottle as it makes it SO easy to create small, uniform-sized pancakes.
  • Add all the ingredients in a liquid measuring cup or a bowl with a spout, as this makes transferring the batter to a squeeze bottle much easier.
  • Do not over mix! Otherwise you will end up with tough and dense instead of fluffy pancakes.
 

Nutrition

Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 6mg | Sodium: 38mg | Potassium: 12mg | Vitamin A: 29IU | Calcium: 18mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 4 votes (2 ratings without comment)

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Recipe Rating




4 Comments

  1. 5 stars
    Love these! We make these once a week at least. We substitute a cup of the flour for wheat flour, which adds a nice flavor. These crisp up deliciously and store well!

    Definitely don’t over mix them!

  2. 5 stars
    The recipe is straightforward and results in that classic buttery syrupy vanilla pancake flavor. A hit with my increasingly-picky 4yo! I tried pouring it into a squeeze bottle, but that part was just too much work for me. Perhaps because my squeeze bottles have a narrow neck… spoonfuls were not as pretty but just as effective.

    1. I haven’t tried but I would try with GF 1:1 baking flour. Oat flour will work too but the texture won’t be as light and fluffy