Mini Pancakes

Mini pancakes served in a bowl topped with milk, maple syrup, and berries.

Published Jul 29, 2026

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These bite-sized Mini Pancakes are every bit as fun to eat as they are delicious. They’re made with only a few simple ingredients and are so easy to customize.

A scalloped bowl of mini pancakes topped with milk, maple syrup, and blueberries with a striped dish cloth and bowl of berries in the background.

Add them to a bowl and top with milk, syrup, and juicy berries to enjoy like cereal. Or sandwich them with peanut butter and chocolate spread for a sweet afternoon treat. They even make a tasty addition to acai bowls and ice cream sundaes.

A bowl of mini pancakes ready to be topped with milk, maple syrup, and blueberries.

However you decide to enjoy these little pancakes, they are sure to add lots of joy to your meals.

❤️ Why You’ll Love Mini Pancakes

Fun for kids!
Serve it like cereal and top with milk.
Tasty breakfast, snack, or dessert.
Easy to customize with your favorite pancake toppings.

Maple syrup being poured onto a bowl of mini pancake cereal topped with blueberries and milk.

Mini Pancakes Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Butter: I use salted butter. Unsalted butter is fine, too.
Milk: I prefer whole milk.
Water: For a thinner batter.
Plain flour: All-purpose flour. No need to sieve it first.
Maple syrup: Or honey. Adds sweetness.
Egg: Medium or large eggs.
Baking powder: For a little lift.
Vanilla paste: For a sweet, vanilla taste.
Sea salt: To balance the flavors.

How to Make Mini Pancakes

Prepare the batter: Melt the butter and let it cool. Combine the remaining ingredients in a large bowl and whisk in the butter. Pour the batter into a piping tool.
Pipe small dollops of batter onto a pan over medium-high heat. Once the mini pancakes are golden brown and start to bubble, use a toothpick to turn them over. Fry until golden. Repeat with the remaining batter.
Spoon the pancake into bowls, top with maple syrup, blueberries, and milk. Or enjoy them with syrup and bacon.

A whisk mixing pancake batter in a stainless steel bowl.

A hand uses a toothpick to turn over mini pancakes on a hot pan.

Tips for Success

Don’t overcrowd the pan, so you can keep up with the piping and flipping.
Keep an eye on the temperature of the pan. You want them golden brown.
The batter makes a lot of mini pancakes! So, you may want to make some regular-sized pancakes too. They are great for lunchboxes or meal prep. Check out my storage tips below.

Possible Variations

Plain flour: Swap for whole wheat flour or gluten-free variations. Please note this will change the consistency and taste.
Butter: Neutral coconut oil or ghee.
Vanilla paste: Vanilla extract or a vanilla pod.
Maple syrup: Cane sugar, light brown sugar, agave, or honey.
Add-ins: Cinnamon, Dutch-processed cocoa powder, cardamom, or pumpkin puree.

Recipe Tip

Sandwich the mini pancakes with Nutella or melted chocolate for a delicious snack.

Best Served with

Fruit: Strawberries, blueberries, banana, or fruit compote.
Other: Melted butter, melted chocolate, cinnamon sugar, honey, powdered sugar, nut butter, chocolate chips, or whipped cream.

How to Store Leftovers

Keep leftover mini pancakes in an airtight container. They will last 3 days in the fridge.

FAQs

Can I freeze the mini pancakes?

Sure! Freeze the pancakes for up to 3 months, and space them out as much as possible in the freezer bag or container. Reheat in the oven at 100°C (212°F) for a few minutes or leave them to thaw at room temperature for an hour.

How can I make these quicker?

Use a large griddle pan and make 30-40 mini pancakes at a time. A wide spatula is great for mass flipping.

Can I make larger pancakes to save time?

Yes! You can make them any size you want. No matter their size, once they bubble on the top and they are golden, it’s time to turn them over to the other side.

I have pancake batter left over. What do I do?

Store it covered in the fridge and use within 1-2 days.