Description
Delightful bite-sized pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray or additional butter for the skillet
Instructions
- Whisk the dry ingredients in a large bowl, including flour, sugar, baking powder, and salt.
- Mix together the milk, egg, and melted butter in another bowl until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Heat a skillet over medium heat and lightly grease it with cooking spray or butter.
- Using about 2 tablespoons of batter for each pancake, pour small amounts onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve your mini pancakes warm with syrup, fruit, or toppings of your choice.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 4 mini pancakes
- Calories: 130
- Sugar: 2g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg