Easy Mini Pancakes With Fresh Fruit
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These Easy Mini Pancakes with Fresh Fruit are a breakfast and brunch favorite that never disappoints. The combination of fluffy pancakes drizzled with syrup and a vibrant fruit topping will make a delicious start to your day.
Mini Fluffy Pancakes
If you’re looking for a wonderful addition to your boring breakfast routine, these mini pancakes are the perfect answer. Sometimes called silver dollar pancakes, their smaller size makes them a fun and delicious morning treat for kids and adults alike.
Prepared with buttermilk and melted butter, each pancake is super moist, soft, fluffy, and oh-so buttery. Top them with a fruit medley, a drizzle of maple syrup, and a little powdered sugar. Or for an extra special touch, you can make an easy homemade syrup, like this Strawberry, Blueberry, or Mixed Fruit Syrup.
Why We Love This Recipe
- Made from scratch: These light and fluffy pancakes are made from scratch, using just a few basic pantry staples.
- Fun size: Regular pancakes are delicious, but these are smaller and easier for the little ones to handle.
- Freezer friendly: Make several batches and freeze for an easy breakfast or brunch. Keep extras in the freezer and add them to lunch boxes or as afterschool snacks.
If you like this recipe, you might also want to check out these fun pancake recipes too. Or if you’re making breakfast for one, this easy pancake in a mug is perfect!
Recipe Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Buttermilk (you can use full-fat or low-fat buttermilk)
- Melted butter, cooled
- Pure vanilla extract
- Egg
- Additional butter for coating the pan
Optional serving suggestions:
- Your choice of fruit, powdered sugar, maple syrup
How to Make Mini Pancakes
Step 1. In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Step 2. In a separate bowl, combine the buttermilk, melted and cooled butter, and vanilla extract. Add the egg and whisk to thoroughly combine.
Step 3. Combine the wet and dry ingredients. You’ll mix the batter just until it’s incorporated. Do not overmix.
Step 4. Heat a griddle or a large non-stick pan over medium-low heat and melt a little butter to coat the pan. Once the skillet is hot, drop 1 tablespoonful of batter onto the pan at a time.
TIP: Make sure to space them out enough so they don’t stick to each other. You should be able to fit 5-7 small pancakes, depending on the size pan you use.
Step 5. Cook the pancakes for 2–3 minutes until bubbles form around the edges.
Step 6. Then use a spatula to flip the pancakes over and cook for an additional 1 minute or until golden brown. Remove from the pan immediately.
TIP: To keep the pancakes warm while you cook the others, transfer them to an oven-proof plate or to a sheet pan. Place them in a warm oven until they are all done.
Step 7. Repeat the same steps with the rest of the pancake batter.
Step 8. Serve these delicious mini pancakes with fruit, a dusting of powdered sugar, and a little maple syrup. Enjoy!
How to Store Fluffy Mini Pancakes
Leftover pancakes can be stored (without toppings) in an airtight container in the refrigerator for up to 3–5 days. Let the cooked pancakes cool to room temperature before storing.
Leftover pancakes freeze well, too. Store them in a freezer-safe container with parchment paper between the layers so they don’t stick. They can be frozen for up to 3 months.
Fluffy Mini Pancakes Add-ins
- Fruit-filled batter: Add fresh blueberries, sliced bananas, or chopped apples to the batter for added fruit flavors to your homemade pancakes.
- Dried fruits: Feel free to add dried fruit to your mini pancake recipe. Dates, raisins, cranberries, and coconut flakes are great choices.
- Chocolate Chips: Semi-sweet, dark, milk, or white chocolate chips always make for a favorite recipe.
- Nuts: Chopped nuts like pecans, almonds, or walnuts give them the perfect amount of crunch.
- Spices: Make pancakes taste like fall with a simple pinch of cinnamon and nutmeg.
- Greek yogurt: You can add a little for extra creaminess and a tangy flavor. If you use yogurt in this recipe, you’ll want to use only about 1/4 cup.
- Peanut butter: A spoonful of creamy or crunchy peanut butter always adds delicious nutty goodness.
Frequently Asked Questions
This recipe will easily make regular sized pancakes. It should make about 6–8 large pancakes. You’ll need to slightly increase the cooking time. Still, cook them on medium-low heat until bubbles start to form on the surface. Flip and cook the other side for an additional 1-2 minutes until lightly browned.
This recipe adds baking soda to help the pancakes rise and give them a fluffy texture. If you want to use self-rising, just omit the baking powder and salt.
You can make these mini pancakes several days in advance and keep them in the fridge. You can also make the pancake batter a day or two in advance and keep it in the fridge.
You may have seen the latest trend on TikTok for cereal pancakes. They’re really tiny pancakes, about the size of a dime. Make them in batches, then just put them in a bowl and eat them like cereal. They’re fun to heat up and serve on busy mornings with butter and syrup or other toppings like whipped cream.
If you love mini breakfast foods like this one, you’ll also want to try these mini sausage egg muffins and this fun mini donut cereal!
Want More Breakfast Recipes?
- Lemon Ricotta Pancakes
- Breakfast Casserole
- Triple Berry Breakfast Smoothie
- Mini Egg Muffins with Bacon and Potatoes
- Sugar Cookie Pancakes
- Stuffed Cream Cheese Crescent Rolls with Berries
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Mini Pancakes
Equipment
- mixing bowl
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- 2 tablespoons melted butter cooled
- 2 teaspoons pure vanilla extract
- 1 egg
- Additional butter for coating the pan
- Maple syrup for topping
- Fresh fruit Optional
- Powdered sugar Optional
Instructions
- In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.1 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate bowl, combine the buttermilk, melted and cooled butter, and vanilla extract. Add the egg and whisk to thoroughly combine.1 ¼ cups buttermilk, 2 tablespoons melted butter, 2 teaspoons pure vanilla extract, 1 egg
- Combine the wet and dry ingredients. You’ll mix the batter just until it’s incorporated. Do not overmix.
- Heat a griddle or a large non-stick pan over medium-low heat and melt a little butter to coat the pan. Once the skillet is hot, drop 1 tablespoonful of batter onto the pan at a time.Additional butter for coating the pan
- Cook the pancakes for 2–3 minutes until bubbles form around the edges.
- Then use a spatula to flip the pancakes over and cook for an additional 1 minute or until golden brown. Remove from the pan immediately.
- Repeat the same steps with the rest of the pancake batter.
- Serve these delicious mini pancakes with fruit, a dusting of powdered sugar, and a little maple syrup. Enjoy!
Notes
- This recipe makes approximately 30 2.5″ pancakes
- Make sure to space them out enough so they don’t stick to each other. You should be able to fit 5-7 small pancakes, depending on the size pan you use.
- To keep the pancakes warm while you cook the others, transfer them to an oven-proof plate or to a sheet pan. Place them in a warm oven until they are all done.
Nutrition
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