Description

Mini pancake stacks are a delightful breakfast treat that brings joy to any table. These fluffy, golden-brown pancakes are perfect for special occasions or lazy weekend mornings. Drizzled with syrup and topped with fresh berries, they offer an irresistible combination of flavor and presentation. Easy to make and endlessly customizable, this mini pancake recipe is sure to impress your family and friends while creating memorable moments at the breakfast table.

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup milk (whole or almond)
1 large egg (room temperature)
2 tbsp melted unsalted butter
1 tsp vanilla extract

Instructions

In a bowl, whisk together flour, baking powder, sugar, and salt until well combined.
In another bowl, mix milk, egg, melted butter, and vanilla extract until smooth.
Gently fold the wet mixture into the dry ingredients until just combined; lumps are okay.
Preheat a non-stick skillet over medium heat and lightly grease it.
Pour small amounts of batter onto the skillet to form mini pancakes about 2 inches wide.
Cook until bubbles form on top (about 1-2 minutes), then flip and cook for another minute until golden brown.
Stack pancakes high on a plate and serve with syrup or fresh fruits.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 3 mini pancakes (90g)
Calories: 210
Sugar: 5g
Sodium: 200mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg

Keywords: Customize with chocolate chips or swap flour types to suit dietary needs. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.