Easy Mini Pancakes (Freezer Friendly) (2024)

Made with a handful of pantry staples, these mini pancakes are light, fluffy, and perfect for breakfast, a snack, or packing in your kid’s lunchbox. Enjoy making and sharing with your little one!

Homemade Mini Pancakes

The very first pancake recipe I shared on this blog is this 3 ingredient oat pancakes, and since then, I’ve created a variety of healthy pancakes for babies and toddlers that have proven to be a hit with the kids and the whole family!

And since my little ones are all about anything mini – mini tacos, mini waffles, mini pizza, mini banana muffins – well, mini pancakes just had to join the party.

These pancakes are super easy to make with simple pantry ingredients you probably have on hand and are just perfect for little hands. Their texture is light and fluffy, and what I adore the most is the flexibility to customize!

Whether you’re craving sweet or savory pancakes, these small pancakes are sure to become a beloved breakfast staple.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Flour – I recommend using all purpose flour for the lightest pancakes.
• Baking powder – makes your pancakes rise and contribute to fluffiness. Be sure to check the expiration date, which is something I always have to remind myself to do also.
• Milk – I like to use whole milk, but if dairy-free, almond milk or cashew milk will work well or soy milk, oat milk, or coconut milk if needing a nut-free option. Bring to room temperature for best results.
• Eggs – again use room temperature eggs for best results. I take them out of the refrigerator about 30 minutes prior to baking.
• Unsalted butter – adds richness and flavor to your pancakes.
• Maple syrup – while optional, I highly recommend adding a little bit to for a touch of sweetness. You can omit if making savory pancakes (see variations section below).

Step-by-Step Instructions

Step 1: In a large bowl or liquid measuring cup, whisk together the flour, baking powder, and salt.

Step 2: Add the rest of the ingredients.

Step 3: Whisk until the pancake batter is just combined. Do NOT over mix.

Step 4: I highly recommend pouring the batter into a squeeze bottle to make the perfect mini pancakes. You can also add to a ziplock bag and cut a tiny hole in the corner tip of the bag.

Step 5: Heat a large skillet or griddle over medium heat. Melt butter. Squeeze about a tablespoon of batter into the heated pan.

Step 6: Once you start to see little bubbles form on the surface and the edges start to set, flip. Cook the other side until golden brown.

See Also

Korean Vegetable Pancakes (Yachaejeon)Korean Potato Pancake (Gamjajeon)Cheese Stuffed Kimchi PancakesKoreanische Gemüse-Pancakes – Yachaejeon · Eat this! Foodblog

Substitutions

• Egg-free? Follow this eggless pancake recipe and simply make mini pancakes!
• Dairy-free? You can use your favorite non-dairy milk as well as vegan butter (not one that comes in a tub) or use neutral-flavored oil, like avocado oil or canola oil.
• Gluten-free? use 1:1 gluten free flour blend. You can also use oat flour but you may need to add a bit more milk to the batter as it absorbs more moisture compared to all purpose flour. Almond flour will not work for this recipe.

Tips for Making the Best Mini Pancakes

• Use room temperature milk and eggs! It will help create a smoother and more consistent batter as well as make the pancakes light and fluffy. I also recommend doing this when making any of these baby and toddler-friendly muffins.
• I HIGHLY recommend using a squeeze bottle as it makes it SO easy to create small, uniform-sized pancakes. It’s also perfect for kids to easily squeeze out icing when decorating Christmas cookies and gingerbread cookies come holiday time or special occasions.
• Add all the ingredients in a liquid measuring cup or a bowl with a spout, as this makes transferring the batter to a squeeze bottle much easier. Trust me on this!
• Do not over mix! Otherwise you will end up with tough and dense instead of fluffy pancakes.
• Experiment with the heat setting. While I recommend using medium heat, note that stovetops can vary so adjust as needed. You will know when they are ready when the bubbles form and the edges look set.
• Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.

Variations

This is a very basic mini pancake recipe so feel free to get creative and add your own twist to make these mini pancakes uniquely yours!

To the batter, try adding:

• Peanut butter or nut butter (seed butter if there’s an allergy)
• Fresh fruit – like strawberries, apples, peaches, blueberries
• Lemon zest – will really brighten up the pancakes!
• Chopped nuts – such as walnuts, almonds, pecans
• Chocolate chips
• Unsweetened shredded coconut
• Grated carrots

In the mood for savory pancakes? Try adding:

• Grated zucchini
• Finely chopped spinach
• Finely chopped red bell pepper
• Shredded cheese – here are the best cheeses for babies and toddlers
• Finely chopped cooked broccoli
• Herbs and spices – such as cumin, curry powder, oregano

Serving Suggestions

Now comes the fun part! Here are some of our favorite toppings:

• Maple syrup
• Fresh fruit (e.g. more banana slices, fresh strawberries or other fresh berries)
• Fruit jam (here’s a recipe for mango chia jam. You can make this with any fruit!
• Date syrup
• Healthy cream cheese frosting
• Greek yogurt
• Peanut/nut/seed butter (thinned out for babies)
• Mashed banana
• Unsweetened applesauce
• Melted chocolate

Equipment

You’ll need to use a large non-stick pan or an electric griddle. I honestly didn’t think I needed the latter until the husband gave it to me as a gift for Christmas two years ago.

I highly recommend using an electric griddle if you have one to make these mini pancakes as it will save so much time. I love the one I have as it holds a consistent temperature (so less chance of burning the pancakes) and is super easy to clean.

I’ve also been using it to make all my pancakes, eggs, cheese quesadillas, grilled cheese ..it’s amazing.

Storage

Store leftover pancakes in an airtight container for up to 5 days in the fridge or cool completely on a wire rack and freeze for up to 3 months.

Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

FAQ

More Homemade Pancakes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!