Bite-Sized Fluffy Mini Pancakes (Printable View)

Golden, fluffy mini pancakes with tender centers. Ideal for breakfast, brunch, or dipping.

# What You'll Need:

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

06 - 3/4 cup buttermilk

07 - 1 large egg

08 - 2 tablespoons unsalted butter, melted

09 - 1 teaspoon vanilla extract

10 - 1/4 cup mini chocolate chips

11 - 1/4 cup blueberries

01 - Preheat oven to 400°F. Grease a 24-cup mini muffin tin with melted butter or nonstick spray.

02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.

03 - In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.

04 - Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; a few small lumps are acceptable.

05 - Gently fold in chocolate chips or blueberries if desired, being careful not to overwork the batter.

06 - Spoon batter evenly into the prepared mini muffin tin, filling each cup approximately 3/4 full.

07 - Bake for 8-10 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.

08 - Let cool for 2 minutes in the pan, then carefully remove poppers. Serve warm with maple syrup, melted chocolate, or fruit preserves.

01 -

They come together in about 20 minutes flat when you need something impressive but easy
The portion control is built in, though good luck stopping at just a few
Perfect for feeding a crowd without flipping individual pancakes for an hour

02 -

Overmixing is the enemy of fluffy pancakes, stir until you no longer see dry flour and stop
The batter thickens as it sits, so work quickly once you combine wet and dry
If using frozen berries, toss them in a little flour first to prevent bleeding

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