Mini Pancakes, also known as Silver Dollar Pancakes, are the perfect bite sized pancakes that kids just LOVE! Easy to adapt with your favourite pancake add-ins, we used blueberries because they add such a burst of colour and flavour. Light and fluffy pancakes in tiny form. What's not to love?!
Anything tiny and bite sized just tastes better, right? Also, because they are such small pancakes, it means you can eat more of them. I am pretty sure that's how it works.
We can't get enough of these mini chocolate chip blueberry pancakes and it's the most asked for Sunday breakfast in our house. Make using cupboard staples, these couldn't be easier!
Why you will love them
- Low in calories - There is only 70 calories per pancake, so a few make a really filling breakfast.
- Kids love them - Not only will kids love eating these, but they will love making them too. This is an easy recipe for kids to get involved with.
- Great for baby led weaning/toddler food - Both our kids have eaten these since about 6 months old as they are easy to hold.
- Easy to adapt with different add-ins - There are lots of options when it comes to extras to add in to the pancake mixture.
- Flour - We used self raising flour, as it makes the pancakes lighter due to its low protein content.
- Baking powder - This helps the pancakes to rise and makes them light and fluffy.
- Egg - Because pancakes don't have much gluten, they rely on eggs to provide the extra structure needed to hold the bubbles and allow the pancake to rise.
- Milk - This helps to loosen the mixture up. You can use any milk.
- Oil - This adds moisture to the pancakes, like butter would. We used vegetable oil.
- Blueberries - This is our favourite fruit to add in, but we have given some other options below.
- Chocolate chips - White, dark or milk chocolate chips all work here.
A full ingredients list with measurements is in the recipe card below.
How to make mini pancakes - Step by step
One: Mix together the flour and baking powder.
Two: Whisk the egg and milk together, then add to the flour and mix into a batter.
Three: Add the vegetable oil, blueberries and chocolate chips and stir.
Four: Heat some butter or oil in a large frying pan and add spoonful of the mixture in to make small bite sized pancakes (about 3-4inch across). Cook for 3 mins each side.
Extras to add
Use this mini pancake recipe as a base, and then feel free to switch and swap your favourite add-ins. We added blueberries and dark chocolate chips, however any kind of berries like raspberries, strawberries and blackberries work well. Sautéed apples with some cinnamon is a good combo too.
As these small pancakes are bite-sized, you don't want to add anything too big. So make sure anything added is chopped up small.
What to serve with mini pancakes
Why stop at just the pancakes? We serve them with a big dollop of Greek yogurt on top, some extra blueberries and a drizzle of maple syrup. If serving them up to kids, put the yogurt on the side and let them dip it in. This is great for younger kids to practice their dipping skills.
If you want to make these pancakes a little more indulgent, serve them up as a dessert with a big scoop of vanilla ice cream and a drizzle of chocolate syrup.
Store: Wait for the pancakes to cook completely and then put them in an air tight container with a piece of baking paper in between each one. They will keep in the fridge for 4-5 days.
Freeze: You can freezer them the same way, or flash freeze them and put them in freezer bags and they will keep for up to 2 months.
Defrost: Individual pancakes will only take about 30 minutes to an hour to defrost at room temperature.
Reheat: You can either reheat these in the microwave for 15 seconds or in a frying pan.
There are plenty of egg alternatives to make egg-free pancakes. You could use applesauce, mashed banana or any shop bought egg replacement.
If you want these perfectly round, then put the mixture it in a plastic condiment bottle with a wide tip. Like the ketchup bottles you would get at a burger/hot dog bar.
If you used a gluten free flour, then these can be gluten free. Make sure there is no cross contamination.
No, you can't make this in advance. The leavening ingredients start to work as soon as they come into contact with the wet ingredients. They get less and less effective the longer you leave the batter, so it needs to be cooked straight away.
The secret to light and fluffy pancakes is pretty simple. You need to use room temperature ingredients (get the eggs out 30 minutes before you start making the pancakes) and mix the batter by hand. This allows everything to combine together perfectly.
If you end up with chewy pancakes, it is because you have over mixed the batter. You need to mix everything until it is just mixed together.
Yes, you could make less larger pancakes with the mixture if you prefer.
• When it comes to add-ins, make sure they are chopped small as these are mini pancakes.
• If you are going to store leftovers, make sure that they are totally cooled before putting them in a container. Stacking them when they are still hot will make them stick together and make it harder to separate them later on.
• Make sure your pan is at a medium heat. You don't want it at a high heat, as the outside of the mini pancakes will burn.
• Use a non-stick pan to prevent your pancakes from sticking.
• Don't flip the pancakes until they are ready, otherwise they will become a mess. You need to wait until those bubbles start forming on top.
• Use a small spatula to flip them, to make it easier.
More pancake recipes
Easy Mini Pancakes
- 200 g (1.66 cups) Self raising flour
- 1 teaspoon Baking powder
- 1 Egg
- 350 ml (1.5 cups) Whole milk
- 1 teaspoon Vegetable oil
- 75 g (0.5 cups) Blueberries
- 50 g (0.25 cups) Dark chocolate chips
- Mix together 200 g Self raising flour and 1 teaspoon Baking powder.
- Whisk 1 Egg and 350 ml Whole milk together, then add to the flour and mix into a batter.
- Add 1 teaspoon Vegetable oil, 75 g Blueberries and 50 g Dark chocolate chips and stir.
- Heat some butter or oil in a large frying pan and add spoonful of the mixture in to make small bite sized pancakes (about 3-4inch across). Cook for 3 mins each side.
- When it comes to add-ins, make sure they are chopped small as these are mini pancakes.
- If you are going to store leftovers, make sure that they are totally cooled before putting them in a container. Stacking them when they are still hot will make them stick together and make it harder to separate them later on.
- Make sure your pan is at a medium heat. You don't want it at a high heat, as the outside of the mini pancakes will burn.
- Use a non-stick pan to prevent your pancakes from sticking.
- Don't flip the pancakes until they are ready, otherwise they will become a mess. You need to wait until those bubbles start forming on top.
- Use a small spatula to flip them, to make it easier.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.