Mini Pancakes Recipe Made with Simple Ingredients

This mini pancakes recipe is the kind of thing I wish I’d had up my sleeve years ago. You know those mornings when you want something warm and homemade, but the thought of dragging out every pot and pan makes you groan? Yeah, this recipe fixes that.

Growing up, we called them pikelets in my house, which is the Aussie way. My mom would whip them up on weekends, and I can still picture her at the stove, flipping those little golden rounds while I hovered nearby with a plate ready. I didn’t realize it back then, but these “mini pancakes” are really the best of both worlds: fast and unfussy, yet soft and slightly sweet, just begging for jam and cream.

Here’s the part I love most. They’re done in under 20 minutes. No marathon prep, no fancy equipment, no standing around wondering if you measured something wrong. Just a few pantry basics, one bowl, and a frying pan. And before you know it, you’re piling up a stack of warm, fluffy mini pancakes that feel like pure comfort.

It’s the kind of recipe that makes me shake my head and say, “Why don’t I make these more often?”

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WHY YOU WILL LOVE THIS RECIPE

• Quick and fuss-free – From mixing the batter to flipping the last pancake, you’ll be done in under 20 minutes. That means you can actually enjoy homemade pancakes on a weekday morning without feeling rushed.
• Made with pantry staples – Flour, sugar, an egg, milk… chances are you already have everything sitting in your kitchen right now. No need for a special grocery trip, which is always a win in my book.
• Fluffy but slightly dense – These aren’t paper-thin crepes or towering American diner pancakes. They sit right in the middle, soft and airy with just the right chew that makes them perfect for spreading with jam or cream.
• Kid and crowd friendly – Their small size makes them easy for little hands to grab, and they’re also a hit at brunch tables because people can take just one or two without feeling like they’re committing to a whole meal.
• Versatile and customizable – Keep it classic with jam and cream, or change things up with Nutella, peanut butter, honey, or fresh fruit. The base recipe is a blank canvas that plays well with whatever you love most.

INGREDIENTS FOR MINI PANCAKES

Dry ingredients

• 1 1/4 cups plain flour (all-purpose flour)
• 2 1/2 teaspoons baking powder
• 2 tablespoons white sugar
• Pinch of salt

Wet ingredients

• 1 large egg (about 50–55g in shell)
• 3/4 cup milk (full-fat is best, but any type works)
• 1/2 teaspoon vanilla essence or vanilla powder (optional)

For cooking

• 2 teaspoons butter

To serve

• Strawberry jam
• Whipped cream

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STEP BY STEP INSTRUCTIONS

• STEP 1) Whisk together the flour, baking powder, sugar, and salt in a medium bowl.
• STEP 2) Make a well in the center, then add the egg, milk, and vanilla, whisking until the batter is smooth and thick like honey.
• STEP 3) Melt 1 teaspoon of butter in a nonstick pan over medium heat, then wipe out the excess with a paper towel so only a thin layer remains.
• STEP 4) Drop about 2 tablespoons of batter per pancake into the pan, shaping them into 3-inch rounds, and cook until bubbles form and pop on the surface, about 1 1/2 minutes.
• STEP 5) Flip the pancakes and cook the other side until golden, about 1 minute, then repeat with the remaining batter, adding more butter only if needed.
• STEP 6) Serve warm with jam and whipped cream.

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EXPERT COOKING TIPS

• Don’t skip the bubbles. Wait until you see bubbles form and pop on the surface before flipping. That’s the best sign the pancakes are ready to turn without tearing.
• Keep the butter light. Too much butter in the pan will make the surface splotchy. Just a thin layer is all you need for golden, even browning.
• Check your baking powder. Old or expired baking powder won’t give you the lift you want. A quick freshness test is to drop a little in hot water, and if it fizzes, you’re good to go.
• Don’t overmix the batter. A few small lumps are perfectly fine. Overwhisking makes the pancakes tough instead of tender.
• Adjust the heat as you go. Pans can get hotter after the first few batches, so don’t be afraid to lower the heat a notch if they start browning too quickly.

RECIPE FAQ

SERVING IDEAS

• Top them with sliced strawberries, blueberries, or bananas for a fresh twist.
• Spread Nutella or peanut butter between two pancakes and make little sandwich bites.
• Drizzle with honey or maple syrup if you want something classic and sweet.
• Turn them into a brunch board by serving with different jams, whipped cream, and fruit so everyone can mix and match.
• Dust lightly with powdered sugar for a simple but pretty finish.

STORAGE AND MAKE-AHEAD NOTES

• Room temperature. Cooked mini pancakes will keep in an airtight container for up to 2 days, though they’re best enjoyed fresh.
• Refrigerator. Store leftovers in the fridge for up to 3 days. A quick zap in the microwave helps bring back their softness.
• Freezer. Once cooled, freeze them in a single layer on a tray, then transfer to a freezer bag. They’ll keep for about 3 months.
• Reheating. Warm in the microwave, toaster, or even a low oven until soft and heated through.

And just like that, you’ve got your stack of mini pancakes sorted for later too. Honestly, it’s one of those little tricks that makes life so much easier when you’re craving something homemade without the fuss.