My toddler loves mini pancakes for breakfast, and these come out fluffy and delicious! They’re so easy to whip up that you won’t feel the need to buy store bought. They’re toddler and kid friendly!
Mini pancakes have become a staple for breakfast in our house, and making them from scratch couldn’t be any easier with this recipe. This recipe also plays a little on the healthier side by using maple syrup in place of sugar and uses a lower amount of butter. If you’re looking for an even healthier mini pancake recipe, try these Mini Pear Pancakes or my Mini Spinach Pancakes.
I make these on Sunday so I have them on hand throughout the week. Sometimes I will make a couple batches and freeze them for easy breakfasts! My daughter loves to eat these with the classic maple syrup, but they’re really good with berries and peanut butter, too. I hope you love this recipe as much as my family and I do!
Ingredients
All Purpose Flour – if you’re looking for an even healthier pancake, you can use Whole Wheat Flour in place of All Purpose
Baking Powder – to help the pancakes rise
Salt – helps balance the flavors
Milk of Your Choice – I have used whole milk and oat milk in these
Maple Syrup – adds sweetness – make sure it’s 100% maple syrup – not pancake syrup
Whole Egg
Butter – you can also use coconut oil in place of the butter
For Littles
I make these for my almost 3-year-old toddler all the time! She loves pancakes and I feel good giving these to her because I am making them from scratch. They’re not full of sugar like the mini pancakes that you buy from the store. You can even use whole wheat flour in place of all purpose for an even healthier option! You can serve these to your littles 12 months +.
How To
Mix the dry ingredients in a big bowl and set aside. Then mix together your wet ingredients in a separate bowl and then pour the wet mixture into the dry. Mix gently
Spoon tablespoons of the batter onto a skillet and cook until lightly brown on both sides
Enjoy!
Easy Mini Pancakes
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk of choice
- 2 tablespoons 100% maple syrup
- 1 whole egg
- 2 tablespoons melted butter (slightly cooled)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, baking powder and salt. Mix and set aside
- In a separate bowl, combine the milk, maple syrup, egg and melted butter. Mix until egg is completely combined and then pour it into the bowl of the dry ingredients. Mix until the batter just comes together, you don’t want to overmix
- Let the pancake batter sit while you turn your large skillet on medium heat
- Once hot, either spray with nonstick spray or melt more butter until the pan is coated. Pour tablespoon-sized dollops of the batter onto your hot skillet and cook for 2-3 minutes on each side until lightly browned. Place mini pancakes on a wire rack to cool. Repeat until you have used all your batter!
- Serve with maple syrup, peanut butter and/or berries. You can store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Enjoy!:)
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I made these and they turned out great and the family loved them! Thanks!