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Mini pancakes, also known as silver dollar pancakes, are a delicious treat perfect for breakfast, brunch, or even as a dessert. These bite-sized pancakes are easy to make and are always a hit with both kids and adults. Plus, there are so many ways to serve them! You can stack them up and drizzle with maple syrup, top them with fresh fruit and whipped cream, or even drizzle them with hazelnut cream. Making mini pancakes requires only a few ingredients, including flour, sugar, baking powder, salt, oil, milk, eggs, and honey. Simply mix the ingredients together and cook them in a pan—it’s as easy as that.
Tips:
Shortcut: Don’t feel like making your own batter? Use pancake mix for a quick option.
Even Sizes: Try to make your pancakes uniform in size for even cooking. A squeeze bottle or piping bag can help if you don’t have a funnel.
Don’t Overmix: Keep the batter a bit lumpy to avoid dense pancakes. Overmixing can lead to flat, heavy pancakes.
Pancake Cereal: Pipe small amounts of batter (about ½-inch in diameter) into a hot pan and cook until crisp. Serve with milk or flavored milk.
Use a Spatula: Always use a spatula to flip your pancakes to avoid piercing them and making them dense.
Non-Stick Pan: A non-stick pan ensures your mini pancakes cook without sticking.
Monitor the Heat: Start with medium heat, but medium-low is best to prevent burning.
Crispier Pancakes: Smaller pancakes tend to be crispier, so go small if that’s what you prefer!
How to Store Mini Pancakes:
Mini pancakes are best served immediately but can be made up to 2 hours in advance. Store leftovers in the fridge for up to 3 days in an airtight container.
Can I Freeze Mini Pancakes?
Yes, you can! Lay the mini pancakes in a single layer on a baking sheet lined with parchment paper and freeze for 2 hours. Then, transfer them to a plastic bag and freeze for up to 3 months. Reheat in the microwave for 10-15 seconds.
What to Serve with Mini Pancakes:
For a sweet treat, drizzle with hazelnut cream (like Nutella), dulce de leche, blueberry compote, or strawberry preserves.
For breakfast, enjoy with a dash of cream and honey or classic butter and maple syrup.
For dessert, top with a scoop of ice cream and chocolate sauce.
Get creative with your toppings—fresh berries, chocolate chips, chopped fruit, or nuts all make great additions.
Ingredients:
2 eggs
3 tbsp sugar
1 tbsp honey
2 tbsp olive oil
120ml (½ cup) milk
180g (1 ½ cups) flour
1 tsp lemon juice
5g vanilla sugar
5g baking powder
Hazelnut cream (optional for serving)
Instructions:
see continuation on next page
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