Fluffy Mini Pancake Bowl (Printer view)

Delight in fluffy mini pancakes served bowl-style with syrup and milk, perfect for morning enjoyment.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking and Serving

10 - Butter or oil for greasing the pan
11 - Maple syrup for drizzling
12 - Cold milk for serving

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and gently whisk until just combined, leaving some lumps.
04 - Transfer batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter about 1/2 inch in diameter onto the skillet, spacing them evenly.
07 - Cook for 1-2 minutes until bubbles appear on the surface and edges are set, then flip and cook an additional 30-60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and continue with the remaining batter, greasing the pan as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over them like cereal. Serve immediately.

# Expert Suggestions:

01 -
  • Those bite-sized pancakes stay impossibly fluffy when the milk hits them, creating a texture you can't get any other way.
  • It transforms breakfast from routine into something playful and feel-good, the kind of meal that makes people smile before they even taste it.
02 -
  • Don't skip cooling the melted butter slightly before mixing—I learned this the hard way when I poured hot butter into the egg mixture and ended up with scrambled bits in my batter.
  • A squeeze bottle is genuinely worth pulling out for this recipe; it's the difference between uniform tiny pancakes and a scattered collection of random sizes.
03 -
  • If your pancakes aren't fluffy enough, you might be overmixing the batter or your baking powder has lost potency—old leavening agents are one of the sneakiest reasons home cooking fails.
  • Cooking on medium rather than high heat is the difference between beautiful golden pancakes and ones that brown too fast on the outside while staying raw inside.
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