Ingredients

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole milk

1 large egg

2 tablespoons unsalted butter, melted (plus extra for greasing)

1 teaspoon vanilla extract

Milk, maple syrup, honey, or fresh berries (optional)

Instructions

Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.

Step 2: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully combined.

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just combined; small lumps are okay to avoid overmixing.

Step 4: Transfer the batter into a squeeze bottle, piping bag, or resealable plastic bag with a small corner cut off for easy dispensing.

Step 5: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter to prevent sticking.

Step 6: Squeeze small dots of batter about the size of a nickel onto the skillet, leaving a little space between each.

Step 7: Cook for 1 to 2 minutes until bubbles form on the surface and edges look set, then flip and cook another 30 to 60 seconds until golden and cooked through.

Step 8: Transfer cooked pancake bites to a plate and repeat with remaining batter.

Step 9: Serve warm with your choice of milk, maple syrup, honey, or fresh berries.

Tips & Variations

Use a squeeze bottle or piping bag for perfectly shaped mini pancakes every time.

Try adding a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.

For a healthier twist, substitute half the all-purpose flour with whole wheat flour.

Top with fresh fruit or a dollop of yogurt for a nutritious boost.

Storage

Store leftover mini pancake bites in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a warm skillet for best results. For longer storage, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag; thaw and reheat when ready to serve.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and keep it covered in the refrigerator for up to 24 hours. Give it a gentle stir before piping onto the skillet.

What can I use if I don’t have a piping or squeeze bag?

You can use a resealable plastic bag with a small corner snipped off, or simply spoon small amounts of batter onto the skillet, though piping helps with uniform size and shape.