Description
These mini pancakes are a delightful breakfast treat featuring a mix of all-purpose and whole wheat flour for a balanced texture and flavor. Perfectly sized for dipping, they are light, fluffy, and easy to make on a skillet or griddle. Made with simple ingredients including eggs, milk, and a touch of vanilla, these pancakes cook quickly and are ideal for a family breakfast or brunch.
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- 1 large egg
- ¾ cup plus 2 tablespoons milk of choice
- ¼ cup melted unsalted butter or neutral oil
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice or vinegar
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk the egg until beaten, then add the milk, melted butter (or oil), vanilla extract, and lemon juice or vinegar. Whisk again until all wet ingredients are thoroughly combined.
- Create Batter: Stir the wet ingredients into the dry ingredients gently until a smooth batter forms, being careful not to overmix. Let the batter rest for 1 to 2 minutes to thicken slightly, improving texture.
- Prepare Cooking Surface: Lightly butter a nonstick skillet or griddle and wipe off excess grease with a paper towel. Heat the skillet over medium-low heat to ensure even cooking without burning.
- Cook Mini Pancakes: Using a squeeze bottle or a tablespoon scoop, portion out about 2-inch diameter circles of batter onto the heated skillet. Cook until bubbles form and pop on the surface and the bottom is golden brown, approx. 1-2 minutes. Flip and cook the other side for another 1-2 minutes until cooked through.
- Keep Warm and Serve: Place cooked pancakes under an inverted bowl to keep warm while cooking the rest. If the batter thickens too much, add a teaspoon of milk to thin it for easier squeezing. Adjust skillet heat as needed to maintain a gentle cooking temperature. Serve immediately with maple syrup for dipping.
Notes
- Use lemon juice or vinegar to react with baking powder for fluffier pancakes.
- If batter thickens during cooking, thin it with a small amount of milk to maintain pourable consistency.
- A squeeze bottle helps make perfectly round mini pancakes but a tablespoon measure works well too.
- Cook pancakes on medium-low heat to prevent burning while ensuring thorough cooking.
- Keep cooked pancakes warm under an inverted bowl to serve hot and fresh.