Save Last Sunday morning, I found myself scrolling through breakfast videos at 2 AM when something clicked—tiny pancakes swimming in a bowl like cereal. The next morning, my kitchen counter looked like a chemistry experiment with squeeze bottles and spatulas everywhere, but watching those silver dollar sizzle on the griddle felt surprisingly satisfying.
My roommate walked in midbatch and just stood there watching me pipe perfect coin-sized circles onto the skillet. By the third bowl, wed abandoned all pretense of proper plating and were eating straight from the mixing bowl with spoons, debating whether maple syrup or honey made the better milk base.
Ingredients
- Allpurpose flour: The structure behind every fluffy bite, dont accidentally use bread flour or theyll turn chewy
- Granulated sugar: Just enough to help the edges caramelize without making them taste like dessert
- Baking powder and baking soda: The dynamic duo that creates those signature bubbles and rise
- Salt: Half a teaspoon might seem negligible but it cuts through the sweetness and wakes up all the flavors
- Buttermilk: The secret ingredient for tang and tenderness, regular milk works too but the texture difference is noticeable
- Egg: One large egg binds everything together while adding richness
- Melted butter: Let it cool slightly before mixing or you might scramble the egg when they meet
- Vanilla extract: Pure vanilla makes these taste like they came from a restaurant kitchen
- Butter for cooking: Unsalted gives you control over the final flavor, oil works for higher heat but butter tastes better
Instructions
- Whisk the dry ingredients:
- Sift or just whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until everything looks evenly combined
- Mix the wet ingredients:
- In a separate bowl, whisk the buttermilk, egg, cooled melted butter, and vanilla until smooth
- Combine the mixtures:
- Pour the wet into the dry and fold gently with a whisk or spatula until just combined, some lumps are your friend
- Prep your batter dispenser:
- Transfer the batter to a squeeze bottle for precision or use a piping bag, a teaspoon works too if you dont mind less uniform circles
- Heat the pan:
- Warm a nonstick skillet over medium heat until a drop of water sizzles and dances across the surface
- Grease lightly:
- Add just enough butter or oil to coat the bottom, too much and the pancakes will fry instead of cook through evenly
- Pipe mini circles:
- Squeeze or spoon the batter into tiny circles about half an inch wide, leaving space so they dont merge into one giant pancake
- Watch for bubbles:
- Wait 1 to 2 minutes until bubbles form and the edges look dry and set, then slide a spatula underneath
- Flip and finish:
- Cook the second side for 30 to 60 seconds until golden brown, transfer to a plate and repeat until all batter is used
- Assemble the bowls:
- Pile the mini pancakes into bowls, drizzle generously with maple syrup, and pour cold milk over everything
Save That first batch taught me patience when I got distracted by a phone call and came back to burnt offerings. But by the fourth bowl, I had this rhythm down where I could flip four at once while pouring more coffee, feeling ridiculously accomplished over something so simple.
Getting The Size Right
Half an inch might seem frustratingly small until you realize that size guarantees crispy edges all around. Mine started as tablespoon dollops and slowly shrank as I figured out that cereal sized pieces soaked up syrup and milk better without getting soggy too fast.
Flavor Variations
Mini chocolate chips disappear into the batter creating pockets of melted chocolate in every few bites. Fresh blueberries work too but press them gently into each pancake after piping so they dont sink to the bottom and burn on the skillet.
Serving Suggestions
Cold milk creates that classic cereal experience but warm milk makes everything feel cozier on winter mornings. Some days I add sliced bananas or strawberries on top because fruit makes me feel slightly better about eating syrup for breakfast.
- Set up a topping bar and let everyone customize their own bowls
- Double the batch and freeze extras for busy weekday mornings
- Reheat leftovers in the toaster oven to maintain that crispy edge texture
Save Now this has become my go to when I want breakfast to feel like an occasion without actually trying that hard. Theres something about spooning up those tiny syrup soaked pancakes that makes the whole day feel lighter.
Recipe FAQ
- → What batter consistency is best for mini pancakes?
The batter should be smooth but slightly lumpy for light, fluffy mini pancakes. Overmixing can make them dense.
- → How do I cook uniform mini pancakes?
Use a squeeze bottle or teaspoon to dot small circles of batter evenly spaced on a greased skillet for consistent size and shape.
- → What are good alternatives to maple syrup?
Honey or fruit compote make tasty drizzles offering a natural sweetness and complement the pancakes well.
- → Can I substitute ingredients for dietary needs?
Dairy-free milk and vegan butter can replace traditional dairy ingredients to accommodate allergies or preferences.
- → How do I know when to flip the mini pancakes?
Flip when bubbles appear on the surface and edges are set, usually after 1-2 minutes on medium heat.