Name: Perfectly Pop-able Mini Pancakes in 15 minutes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: pancakes
Ingredients: 1 cup milk (any kind of milk works – try Homemade Oat Milk!); 1 egg; 1 teaspoon vanilla; 1 1/2 cup oat flour (Kitchen Hack: How to Make Oat Flour); 3 tablespoons coconut sugar; 1 teaspoon baking powder; 1/2 teaspoon salt

Mini pancakes are a perfectly pop-able breakfast or snack! Made with oat flour and six other ingredients, they are too easy to make (and eat)!

If you’re looking to add a fun twist to your traditional breakfast menu, want a fun snack to pack or just looking for a cute treat for little hands, mini pancakes will be your new go-to recipe!

Only 7 ingredients and 15 minutes is all you need! Plus, it’s one of those dump and mix recipes making it the perfect activity for all ages. Snack-tivity – that’s what my kids call it.

More minis? I know the love and overwhelming urge to collect and consume mini everything. Here are some of my favorites lately: Fluffy Mini Peanut Butter Banana Muffins, Mini Lemon Bundt Cakes, and Soft-Baked Mini Chocolate Chip Cookies with Almond Flour!

Obsessed with these Mini Pancakes

They’re so cute!! They’re perfect for snacking, perfect for packing. I’m all about using a fork but if you have an urge to pick them up, dunk them in syrup and pop them, I don’t blame you! They’re deliciously bite sized for humans of all ages.

How to Make Mini Pancakes

Whisk the wet ingredients in a large bowl. This is the step where we’re combining the milk, egg, and vanilla.

Add those dry ingredients! Here we’re tossing in the oat flour, coconut sugar, baking powder, and salt. Whisk again until smooth.

Thicken ‘er up! Allow the batter to sit for five minutes to thicken.

Cook those babies. Heat a large skillet over high heat. Once warm, turn down to medium-high and grease the pan with a little bit of butter.

Grab your teaspoon!! Use a little teaspoon measuring spoon to drop the batter into the skillet and cook for about 3 minutes until the edges appear set and the center begins to bubble. You can do multiple pancakes at a time, just make sure you have enough space to fit the spatula under and flip.

Flip and serve! Flip the mini pancakes and cook the other side for another 2 minutes. Transfer to a plate and serve with your favorite toppings!

This is an overhead horizontal image of a large beige bowl with a spout. I the bowl is milk and an egg. A silver whisk is in the bowl with the handle leaning against the rim of the bowl pointing to the bottom right corner of the image. — Add the milk, egg, and vanilla to the bowl. Whisk to combine.

his is an overhead horizontal image of a large beige bowl with a spout. In the bowl is dry ingredients on top of wet ingredients. A silver whisk is in the bowl with the handle leaning against the rim of the bowl pointing to the top right corner of the image. — Add the oat flour, coconut sugar, baking powder, and salt to the bowl. Whisk again until smooth.

This is an overhead horizontal image of a large bowl with a spout. In the bowl is a beige wet liquid with bubbles. A silver whisk is dipping into the bowl with the handle leaning against the rim and pointing to the top right corner of the image. — Allow the batter to sit for five minutes to thicken.

This is an overhead horizontal image of a gold cooling rack with a lot of mini pancaked piled on top of each other. The cooling rack sits on a white surface. — Use a teaspoon to measure out small amounts of batter and cook in a skillet.

Can I Freeze Mini Pancakes?

Yes ma’am! Mini pancakes are great for freezing and you can just defrost and warm them up for easy breakfasts and snacks whenever you want! Here are my two favorite methods for freezing:

Lay all the pancakes out in a single layer on a baking sheet. Freeze for a few hours and then transfer the mini pancakes to a large plastic bag or airtight container and keep in the freezer for about three months. Freezing them before putting them in the bag/container decreses the chances they’ll stick together in the freezer.
Place all the pancakes in a single layer in a plastic bag or airtight container, place a piece of parchment paper or wax paper in between the layers of mini pancakes. Keeping them in a single layer and separating them with paper between layers will ensure they don’t stick together.

To reheat, transfer desired pancakes to the fridge to defrost or you can reheat right from frozen. My favorite way is to place them on a baking sheet and reheat at 350F for about 5-10 minutes until heated through.

This is an overhead vertical image of a large white plate with a lot of mini pancakes on it. A small white bowl with syrup is also on the plate and has been drizzled onto the pancakes. Cherries are on the plate with the pancakes and some are on the white surface above and below the plate. A glass jug with milk is in the top right corner of the image.

More fun Ways to Eat Them!

Skewer them! Add a couple pancakes and fresh strawberries on a toothpick or skewer. Serve with syrup or whipped cream for dunking the pancake skewers!

Mini chips! Add mini chocolate chips to the batter for chocolate chip mini pancakes.

Pancake cereal? Make the pancakes as mini as possible and then add them to a bowl with milk. Grab your spoon and dig in!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian NF Nut-Free