Mini Pancakes
There’s something undeniably joyful about waking up to a stack of warm Mini Pancakes on a Saturday morning. I remember the first time I whipped up these delightful bites of goodness; I had some very ripe bananas sitting on my countertop, and I thought, why not? As I flipped the first pancake, the golden edges curling ever so slightly, I could practically hear the cheers of my family just waiting to dig in. The smell of buttery sweetness filled the kitchen, and before I knew it, they were gone in a matter of minutes! That’s the magic of Mini Pancakes—they’re not just breakfast; they’re an experience that brings everyone together.
Recipe Snapshot
20 mins
5 mins
15 mins
Medium
210 kcal
6 g
Standard
8 g
Mixing Bowl, Measuring Cups, Green Pan Nonstick Pan
Why This Mini Pancakes Works
Perfectly Bite-Sized
One of the reasons I’m so enamored with Mini Pancakes is their size. Bite-sized pancakes are not only adorable but also wonderfully shareable. You can pop them into your mouth one after another without feeling guilty. Plus, they make the perfect canvas for your favorite toppings, which brings me to my next point.
Versatile Toppings
Whether you prefer classic maple syrup, fresh fruit, or a dollop of yogurt, these pancakes can handle it all! I love experimenting with various toppings each time I make them. One day, it’s creamy nut butter and banana slices; the next, it’s a sprinkle of powdered sugar and a drizzle of honey. The possibilities are endless, which keeps my pancake game fresh and exciting.
Easy to Make
Don’t let the impressive results fool you; Mini Pancakes are remarkably easy to whip up! With just a handful of ingredients and minimal equipment, you can create a delicious breakfast that feels gourmet. I often find myself making them on a whim because the batter comes together in a flash, and the cooking time is a breeze.
Perfect for Any Occasion
These pancakes shine at any gathering, from lazy Sunday brunches to birthday parties. Kids love them, and adults can’t resist their charm. Just imagine serving a platter of colorful pancakes topped with fruits and syrups at your next family get-together. It’s sure to impress!
Healthy Twist
You can easily make Mini Pancakes healthier without sacrificing flavor. By using whole wheat flour or adding oats and chia seeds to the batter, I can sneak in some extra nutrition. They don’t just taste good; they feel good, too!
Fun for Kids
One of my favorite activities is involving my kids in the kitchen, and making Mini Pancakes is always a hit. They love participating in the mixing, pouring, and, of course, the decorating! It’s a wonderful way to bond and teach them some basic cooking skills. Plus, who doesn’t want to eat something they helped create?
Ingredients Required for Mini Pancakes
The ingredients for Mini Pancakes are simple yet effective, creating a fluffy and delectable treat. Each component plays a vital role in achieving that perfect texture and flavor. The key players include flour for structure, yogurt for moisture, and ripe bananas for natural sweetness. Together, they form a harmonious blend that makes these pancakes irresistible!
- ½ cup plain whole-milk yogurt – This adds creaminess and tang to your pancakes, resulting in a fluffy texture.
- ½ cup milk – A little liquid is essential for achieving the desired batter consistency; whole milk works best for richness.
- 2 eggs – Eggs bring structure and lift to the pancakes, ensuring they puff up beautifully when cooked.
- 2 tablespoons unsalted butter (melted and cooled; plus more for cooking) – Butter adds flavor and richness. It also keeps the pancakes from sticking to the pan.
- 1 teaspoon vanilla – A splash of vanilla enhances the sweetness and overall flavor of the pancakes.
- 1 cup all-purpose flour (or whole wheat) – The backbone of the pancakes, providing structure and softness.
- 1 tablespoon sugar – Just a touch of sugar balances the flavors and adds a hint of sweetness to every bite.
- 2 teaspoons baking powder – This leavening agent is responsible for making the pancakes light and fluffy.
- ¼ teaspoon salt – Enhances all the other flavors in the batter.
- 2 medium bananas (very ripe, or 2 cups sliced strawberries, mango, or pineapple) – Bananas add natural sweetness and moisture, making for a delicious flavor.
Preparation Steps for Mini Pancakes
Getting started with Mini Pancakes is a breeze—and I promise you’ll have fun along the way! The best part is, you can customize them however you like. Let’s dive into the preparation steps and create some magic in the kitchen!
- Start by gathering all your ingredients. In a medium bowl, combine yogurt, milk, eggs, melted butter, and vanilla. Whisk them together until smooth. You’re looking for a creamy mixture with no lumps.
- Next, add your dry ingredients: flour, sugar, baking powder, and salt. Gently whisk these together, being careful not to overmix. A few lumps are perfectly fine! The batter should be thick yet pourable.
- Now, slice your bananas into the batter. Gently fold them in so that each piece is coated without breaking them apart too much. This adds delightful pockets of sweetness to every pancake!
- Heat a large nonstick skillet over medium heat. Once hot, add a little butter and swirl it around to coat the pan evenly. You want just enough to give it a golden, crispy edge.
- Using a fork, carefully lift one batter-coated banana slice at a time and place it onto the skillet. Repeat this process, leaving enough space between each pancake. You should see bubbles starting to form on the surface within a few minutes.
- Once the edges begin to set and the center is bubbly, it’s time to flip! Use a spatula to gently turn each pancake over, revealing a beautifully golden underside. Cook for an additional 3 minutes until cooked through.
- If you need to, transfer the finished pancakes to a baking sheet in a 200-degree-F oven to keep warm while you finish cooking the rest. This helps retain that lovely warmth!
- Finally, serve your Mini Pancakes warm. You can enjoy them with applesauce, a drizzle of syrup, or even a sprinkle of your favorite nuts or seeds for added texture.
Things Worth Knowing
- Don’t Overmix: Overmixing the batter can lead to tough pancakes. Mix just until combined for the fluffiest results.
- Choose Ripe Bananas: Very ripe bananas not only add sweetness but also enhance the flavor. Don’t toss those brown ones!
- Use a Nonstick Skillet: A nonstick skillet is key for easy flipping and prevents sticking, ensuring your pancakes come out perfectly.
- Keep Them Warm: If making a batch, keep finished pancakes warm in the oven on low heat to serve all at once.
Ways to Customize
There’s always room for creativity when making Mini Pancakes. Here are some fun ways to customize them to your liking!
- Fruit Variations: Add blueberries, raspberries, or even chocolate chips to the batter for a delicious twist.
- Flavored Yogurt: Use flavored yogurt instead of plain for an extra hint of flavor without needing to add sugar.
- Nut Butter Swirls: Before cooking, add a swirl of peanut or almond butter to each pancake for an indulgent touch.
- Spices: Try adding a dash of cinnamon or nutmeg to the batter for a warm, cozy flavor.
- Gluten-Free Option: Use gluten-free flour blends for a delicious gluten-free version that everyone can enjoy.
- Pancake Art: Get creative and make fun shapes or designs with the batter. Kids will love it!
- Serving Styles: Serve pancakes with yogurt and fruit on top, creating a delightful pancake stack.
Serving Ideas for Mini Pancakes
Serving Mini Pancakes can be just as fun as making them! Here are some ideas to elevate your presentation and experience:
- Brunch Parties: Serve these pancakes at brunch gatherings for a delightful treat that everyone will love.
- Family Breakfast: Add alongside scrambled eggs and fresh fruit for a well-rounded meal that’s perfect for the family.
- Seasonal Toppings: In fall, offer apple slices and cinnamon; in summer, provide a variety of berries for a seasonal twist.
- Sweet Dips: Serve with a side of yogurt or whipped cream for dipping, making it a fun experience.
- Lunchbox Treats: Pack leftover pancakes in a lunchbox for a fun school snack that kids will enjoy.
- Creative Toppings: Offer an assortment of toppings, such as honey, syrup, or even nuts, letting everyone customize their stack.
FAQ
Conclusion
The beauty of Mini Pancakes lies in their versatility and ease of preparation. They’re not just a breakfast option; they can brighten up any meal of the day. Whether you choose to dress them up with fruits or keep them simple with syrup, each bite is a little piece of joy. I encourage you to try making them for your next family breakfast. You’ll be amazed at how quickly they disappear!
Mini Pancakes
Equipment
- Mixing Bowl
- Measuring Cups
- Green Pan Nonstick Pan
Ingredients
- ½ cup plain whole-milk yogurt
- ½ cup milk
- 2 eggs eggs
- 2 tablespoons unsalted butter melted and cooled; plus more for cooking
- 1 teaspoon vanilla
- 1 cup all-purpose flour or whole wheat
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 medium bananas very ripe, or 2 cups sliced strawberries, mango, or pineapple
Instructions
- Start by gathering all your ingredients. In a medium bowl, combine yogurt, milk, eggs, melted butter, and vanilla. Whisk them together until smooth. You’re looking for a creamy mixture with no lumps.
- Next, add your dry ingredients: flour, sugar, baking powder, and salt. Gently whisk these together, being careful not to overmix. A few lumps are perfectly fine! The batter should be thick yet pourable.
- Now, slice your bananas into the batter. Gently fold them in so that each piece is coated without breaking them apart too much. This adds delightful pockets of sweetness to every pancake!
- Heat a large nonstick skillet over medium heat. Once hot, add a little butter and swirl it around to coat the pan evenly. You want just enough to give it a golden, crispy edge.
- Using a fork, carefully lift one batter-coated banana slice at a time and place it onto the skillet. Repeat this process, leaving enough space between each pancake. You should see bubbles starting to form on the surface within a few minutes.
- Once the edges begin to set and the center is bubbly, it’s time to flip! Use a spatula to gently turn each pancake over, revealing a beautifully golden underside. Cook for an additional 3 minutes until cooked through.
- If you need to, transfer the finished pancakes to a baking sheet in a 200-degree-F oven to keep warm while you finish cooking the rest. This helps retain that lovely warmth!
- Finally, serve your Mini Pancakes warm. You can enjoy them with applesauce, a drizzle of syrup, or even a sprinkle of your favorite nuts or seeds for added texture.
Notes
- Store: Store for 3-5 days in the fridge in an airtight container and reheat for 15-30 seconds on a heat-safe plate in the microwave.
- Freezing: Can freeze between layers of parchment paper or in a single layer in a freezer bag.
- Baking Option: To bake in the oven, preheat to 375°F. Grease a mini muffin pan with nonstick spray. Add 1 tablespoon of batter to each cup, then a slice of fruit. Bake for 10-12 minutes or until cooked through.
- For Babies: To make for a baby, omit the sugar.
- Fruit Variations: Use any other sliced fruit you like in pancakes, such as strawberries, pineapple, or mango.
- Dietary Options: Use 1:1 style of gluten-free flour for gluten-free; use nondairy yogurt and milk for dairy-free.
