These mini pancakes are impossibly fluffy — golden, pillowy little clouds that stack up beautifully with berries, honey, or maple syrup. The batter comes together in minutes with pantry staples, and the small size makes them perfect for little hands and slow weekend mornings. For more breakfast favorites, try our Classic Fluffy Kefir Pancakes or sweet Fluffy Honey Pancakes.
Ingredients
- Dry ingredients:
- 400 g flour
- 100 g sugar
- 7 g salt
- 20 g baking powder
- 20 g vegetable oil
- Wet ingredients:
- 4 eggs
- 400-500 ml milk (start with 400 ml and adjust)
Instructions
- Mix all the dry ingredients first.
- Add the eggs and milk — flour varies by brand, so start with 400 ml of milk and add gradually until you reach a thick, spoonable consistency.
- Fry small pancakes on a hot skillet until golden on both sides.
Tips
- Start with 400 ml of milk and add more a little at a time — the batter should be thick enough to hold its shape on the spoon.
- Let the batter rest for 5 minutes before frying so the baking powder works its magic and the pancakes puff up.
- Fry on medium heat so the centers cook through before the outside browns. Allrecipes has a handy guide to pancake basics if you are still perfecting your flip.
Nutrition
Per 100 g: 197.08 kcal, protein 12.68 g, fat 7.26 g, carbs 19.91 g.