How do you make fluffy small pancakes?

To make fluffy mini pancakes, use a leavening agent like baking powder, and ensure your batter is thick but smooth. Don’t overmix; it's okay if there are a few lumps. Cook on medium-low heat to give them time to rise and become golden and fluffy.

What is the secret to good pancakes?

The secret to perfect pancakes is using fresh ingredients, keeping your batter thick, and cooking them on moderate heat. Let the batter rest for a few minutes before cooking to allow the baking powder to activate. Flipping them only once when bubbles appear ensures they stay light and airy.

What kind of pan is best for mini pancakes?

A non-stick frying pan or a cast iron griddle works best for making mini pancakes. If you want uniform-sized pancakes, you can use a mini pancake pan or an electric pancake griddle with multiple small cooking spaces.

Are blinis the same as pancakes?

No, blinis are a type of Russian pancake that is typically smaller, thinner, and made with yeast or buckwheat flour. While both are similar in that they're round and served with toppings, blinis have a distinct, slightly different flavor and texture compared to traditional pancakes.

Do you serve blinis hot or cold?

Blinis are traditionally served hot, often with toppings like sour cream, smoked salmon, or caviar. However, they can also be served at room temperature, depending on the occasion.

Why are restaurant pancakes so fluffy?

Restaurant pancakes are often fluffier because they use a thicker batter, incorporate whipped egg whites, or use specialized cooking equipment like griddles that provide consistent heat. The key is also not to overcrowd the pan, allowing each pancake to cook evenly.

Easy Mini Pancakes Recipe | Fluffy Bite-Sized Breakfast

Name: Best Mini Pancakes Recipe - Easy To Make
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup (180ml) milk; 1 large egg; 1 tbsp melted butter; 1 tsp vanilla extract; Butter or oil for cooking; Maple syrup and strawberries for serving

Ingredients

Scale

1 cup (125g) all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (180ml) milk
1 large egg
1 tbsp melted butter
1 tsp vanilla extract
Butter or oil for cooking
Maple syrup and strawberries for serving

Instructions

1️⃣ In a bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt).
2️⃣ In a separate bowl, mix wet ingredients (milk, egg, melted butter, and vanilla).
3️⃣ Combine wet and dry ingredients until smooth. Let the batter rest for 5 minutes.
4️⃣ Heat a non-stick pan over medium heat and lightly grease with butter or oil.
5️⃣ Drop small spoonfuls of batter into the pan and cook for 1-2 minutes until bubbles form.
6️⃣ Flip and cook for another 30-60 seconds until golden brown.
7️⃣ Serve warm with maple syrup and fresh strawberries. Enjoy!

Notes

✅ Make them fluffier: Let the batter rest for 5-10 minutes before cooking.
✅ Dairy-free option: Use almond or oat milk instead of regular milk.
✅ Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 3 mini pancakes
Calories: 120 kcal
Sugar: 4g
Sodium: 150mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

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