How To Prepare Mini Pancake Recipe Bbc Good Food The Best

Posted on

Mini pancakes, also known as silver dollar pancakes or buttermilk pancakes, are delightful little versions of the classic breakfast favorite. Perfect for a quick and fun breakfast, brunch, or even a sweet after-school snack, these bite-sized wonders are sure to bring a smile to your face.


Pancake Recipes  Good Food
Pancake Recipes Good Food

1 ¼ cups all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 large egg
  • 2 tablespoons melted butter

  • Instructions:

    1. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2. Combine wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.
    3. Wet meets dry: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently whisk until just combined. Be careful not to overmix, as this can lead to tough pancakes.
    4. Heat your pan: Preheat a lightly greased griddle or non-stick pan over medium heat.
    5. Pour and cook: For perfectly round pancakes, use a measuring cup or a ¼ cup scoop to portion out the batter onto the preheated pan. Leave a little space between each pancake as they will spread slightly while cooking.
    6. Flip and finish: Cook the pancakes for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. Gently flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side.
    7. Serve and enjoy: Serve your mini pancakes warm with your favorite toppings like butter and maple syrup, fresh fruit, whipped cream, or even chocolate chips!


    For even fluffier pancakes, separate the egg white and yolk. Beat the egg white until stiff peaks form, then gently fold it into the batter before cooking.

  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of milk and letting it sit for 5 minutes.
  • You can also add a teaspoon of vanilla extract to the batter for a touch of extra flavor.

  • Nutritional Facts (per pancake):

    Calories: 70

  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 25mg
  • Sodium: 120mg
  • Carbohydrates: 10g
  • Sugar: 4g
  • Protein: 2g

  • Conclusion

    Mini pancakes are a versatile recipe that can be enjoyed by people of all ages. They’re quick and easy to make, and with endless topping possibilities, they’re a fun and delicious way to start your day or satisfy a sweet tooth. So next time you’re looking for a breakfast or snack option that’s both fun and delicious, give mini pancakes a try!

    Frequently Asked Questions (FAQs)

    1. Can I use whole wheat flour instead of all-purpose flour?

    Absolutely! Substitute all-purpose flour with whole wheat flour for a more nutritious option. You may need to add a little extra milk to the batter as whole wheat flour absorbs more liquid.

    2. How can I keep my mini pancakes warm?

    To keep your mini pancakes warm while you cook the entire batch, preheat your oven to the lowest setting (around 200°F) and place a baking sheet lined with parchment paper inside. Transfer the cooked pancakes to the baking sheet and keep them warm in the oven until ready to serve.

    3. What other toppings can I use on mini pancakes?

    The possibilities are endless! Here are a few ideas:

    Sliced bananas and chopped nuts

  • Fresh berries and whipped cream
  • Mini chocolate chips
  • Nutella or peanut butter
  • Cinnamon sugar
  • A drizzle of honey

  • 4. Can I make the batter ahead of time?

    Yes, you can! The pancake batter can be prepared up to 2 hours in advance. Just store it in an airtight container in the refrigerator. Before cooking, let the batter sit at room temperature for about 30 minutes.

    5. Can I freeze mini pancakes?

    Mini pancakes freeze well! Let them cool completely after cooking. Place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer the pancakes to a freezer-safe bag or container. To reheat, thaw them in the refrigerator overnight or warm them gently in a pan or microwave.