Save My teenage daughter found this on TikTok at midnight and made me promise to try it. The next morning we stood over the stove squeezing tiny batter dots and laughing when some came out shaped like amoebas instead of perfect circles. Now she requests it for weekend breakfast more than actual cereal.
Last summer my best friend came over for a stay at home brunch date. We made a whole spread with bacon and fruit salad but these tiny pancakes stole the show. She took photos before even eating because they looked so charming piled high in vintage cereal bowls.
Ingredients
- All purpose flour: Regular flour works perfectly here no special varieties needed though whole wheat will make them denser
- Granulated sugar: Just enough to balance the tang of buttermilk without making these taste like dessert
- Baking powder and baking soda: Both are essential for that signature puff especially when paired with buttermilk
- Salt: Enhances all the flavors and keeps these from tasting flat or one dimensional
- Buttermilk: The acidity activates the baking soda for extra fluffiness but whole milk plus lemon juice works in a pinch
- Egg: Room temperature eggs incorporate better into the batter for consistent texture
- Melted butter: Adds richness and helps create those crispy edges everyone loves
- Vanilla extract: Pure vanilla makes these taste bakery quality imitation is fine but the difference is noticeable
- Butter for cooking: Unsalted butter lets you control the salt level while adding that classic diner flavor
Instructions
- Whisk the dry ingredients:
- Sift the flour sugar baking powder baking soda and salt into a large bowl to prevent lumps and ensure even rising
- Mix the wet ingredients:
- Whisk the buttermilk egg melted butter and vanilla in a separate bowl until smooth and fully combined
- Combine the mixtures:
- Pour the wet ingredients into the dry and fold gently with a spatula stopping when just combined even if some lumps remain
- Prep your batter delivery system:
- Transfer the batter to a squeeze bottle or piping bag for precise circles or use a teaspoon for a more rustic look
- Heat your pan:
- Warm a nonstick skillet over medium heat until a drop of water sizzles then swirl in butter to coat the surface
- Squeeze the mini pancakes:
- Pipe or spoon batter dots about the size of a nickel leaving space between each since they will puff up slightly
- Flip at the right moment:
- Wait for bubbles to form across the surface and the edges to look matte then flip quickly and cook another thirty seconds
- Batch cook efficiently:
- Transfer cooked mini pancakes to a warm plate and repeat with the remaining batter adding more butter as needed
- Serve immediately:
- Portion into bowls and let everyone drizzle their own maple syrup and pour cold milk over the top
Save My youngest son accidentally discovered that adding chocolate chips to the batter before piping it makes chocolate pancake cereal. Now he requests that version for birthday breakfast every year without fail.
Choosing the Right Pan
A good nonstick skillet is your best friend here because these tiny pancakes are delicate and stick more easily than larger ones. Cast iron works if it is well seasoned but electric griddles give you the most surface area for faster batch cooking.
Serving Variations
Beyond the classic cereal treatment try layering these in parfait glasses with yogurt and fresh berries. They also work beautifully as tiny pancake stacks on appetizer plates topped with smoked salmon and cream cheese for a brunch twist.
Storage and Reheating
Cool any leftovers completely on a wire rack then store in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven at three hundred fifty degrees for five minutes to restore some crispiness or zap them in the microwave for thirty seconds.
- Freeze cooled mini pancakes on a baking sheet then transfer to a freezer bag for up to two months
- Reheat frozen ones directly in the toaster no thawing needed
- They make excellent after school snacks straight from the freezer
Save These tiny pancakes started as a silly internet experiment but became one of those recipes that just makes people happy. There is something joyful about food that does not take itself too seriously.
Recipe Guide
- → What ingredients make the pancakes fluffy?
The combination of baking powder, baking soda, buttermilk, and beaten egg helps create a light and fluffy texture in the mini pancakes.
- → How can I shape the pancakes uniformly?
Using a squeeze bottle or piping bag allows you to control the batter flow and create consistent, small round pancakes.
- → What is the best cooking temperature for these mini pancakes?
Cook on medium heat to ensure the pancakes bubble and set without burning, usually 1-2 minutes per side.
- → Can I make these dairy-free?
Yes, substitute buttermilk with dairy-free milk and replace butter with a plant-based alternative to keep the flavor and texture intact.
- → What toppings complement these mini pancakes?
Maple syrup is classic, but honey, fruit compotes, or mini chocolate chips sprinkled in the batter also enhance the flavor.