Servings: 40 mini pancakes
Calories: 35kcal
Cost: 5$
Equipment
- 🍳 Griddle or large pan
- 🥣 Mixing bowls
- 🥄 Cookie scoop or tablespoon
- 🧹 Pastry brush
- 🌡️ Spatula
- 📏 Measuring cups
Ingredients
- For the pancakes:
- 1 🥚 large egg
- 1 ¼ cups 🥛 buttermilk
- 3 tbsp 🧈 melted butter
- 1 tsp 🌺 vanilla extract
- 1 ½ cups 🌾 all-purpose flour
- 2 tbsp 🍯 sugar
- 1 tbsp 🥄 baking powder
- ¼ tsp 🧂 salt
- For cooking & serving:
- 🧈 Butter for griddle
- 🍁 Maple syrup
- 🫐 Fresh berries
- 🧈 Extra butter for serving
Instructions
- Whisk egg, buttermilk, melted butter, vanilla.
- Combine dry ingredients separately.
- Mix wet into dry until just combined.
- Heat griddle to 350°F.
- Butter the cooking surface.
- Drop 1 tablespoon batter per pancake.
- Cook until bubbles form (1-2 minutes).
- Flip and cook 1 minute more.
- Keep warm in 200°F oven if needed.
Notes
🌟 Don't overmix batter 🌟 Let batter rest 5 minutes 🌟 Look for bubbles before flipping 🌟 Maintain consistent temperature Storage Tips: ❄️ Refrigerate: 2-3 days 🧊 Freeze: Up to 2 months ♨️ Reheat: Microwave or toaster
Pro Tips: 🔑 Use room temp ingredients 🔑 Don't press pancakes while cooking 🔑 Keep pancakes warm in oven 🔑 Clean griddle between batches
Fun Serving Ideas: 🥞 Pancake boards 🎨 Pancake art 🍫 Dipping stations 🎅 Holiday shapes
Topping Suggestions: 🫐 Fresh berries 🍌 Sliced bananas 🥜 Nutella 🥓 Crispy bacon 🍯 Honey butter 🍁 Maple syrup
Common Questions: ❓ No buttermilk? Use milk + vinegar ❓ Too thick? Add milk slowly ❓ Make ahead? Yes, freeze well ❓ Double recipe? Yes, works great
Fun Add-Ins: 🫐 Mini chocolate chips 🍌 Mashed banana 🥜 Chopped nuts 🥥 Shredded coconut
Nutrition
Calories: 35kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.7g | Cholesterol: 7mg | Sodium: 65mg | Sugar: 5g
Tried this recipe?Let us know how it was!
