Mini Fluffy Pancakes

🥞 Mini Fluffy Pancakes Recipe

Ingredients

For about 8–10 mini pancakes:

• 1 cup (125 g) all-purpose flour

• 2 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup (180 ml) buttermilk (or milk + 1 tsp vinegar, rested 5 min)

• 1 large egg

• 2 tbsp melted butter (plus more for greasing pan)

• 1 tsp vanilla extract

Optional toppings:
Maple syrup, powdered sugar, whipped cream, fruit, or honey.

Instructions

1. Mix dry ingredients

   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Mix wet ingredients

   • In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth.

3. Combine

   • Pour the wet mixture into the dry ingredients and stir gently until just combined.
     (Don’t overmix — a few lumps are okay; this keeps the pancakes fluffy.)

4. Preheat and prepare pan

   • Heat a nonstick skillet or griddle over low-medium heat.

   • Lightly grease with butter or oil.

   • For perfect round shapes, you can use metal ring molds (lightly greased inside).

5. Cook

   • Pour about 2–3 tbsp of batter into each ring or directly onto the pan.

   • Cover with a lid and cook for 2–3 minutes until bubbles form and the sides look set.

   • Carefully flip and cook another 1–2 minutes until golden brown.

6. Serve

   • Stack them high, drizzle with syrup, dust with powdered sugar, and enjoy warm!

🧁 Tips for Extra Fluffiness

• Let the batter rest for 5–10 minutes before cooking.

• Cook slowly on low heat so they rise without burning.

• If you want soufflé-style height, separate the egg and fold whipped egg whites into the batter gently.