10 Minute Quick & Easy Mini Pancakes (Freezer Friendly)
Make these easy mini pancakes in just 10 minutes! Perfect for tiny hands, freezer-friendly, and ideal for busy mornings.
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This mini pancake recipe is the perfect mix of quick, simple, and family-friendly. These golden little pancakes are fluffy, freezer-friendly, and made entirely from pantry staples—no store-bought mix needed.
What You’ll Love About This Mini Pancake Recipe:
What Makes Mini Pancakes Better Than Regular Pancakes?
These mini pancakes are such a fun way to change up breakfast. They’re kid-approved and freezer-friendly, which means fewer rushed mornings and happier tummies. If your kids love pancakes or anything tiny-sized, they’ll love these.
Also, we enjoy going camping. These pancakes are a great make-ahead option to warm up on the Blackstone griddle or skillet on cool camp mornings!
Ingredients Needed
How To Make Easy Mini Pancakes
- Start by whisking together flour and baking powder in a medium bowl. If you’re using unsalted butter, add your salt here.
- In a separate large bowl, combine the melted butter, milk, egg, and honey. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients. Whisk until the pancake batter is smooth and no lumps remain.
- Pour the pancake batter into a large Ziploc bag and seal it. Snip off a small corner of the bag.
- Preheat a non-stick skillet over medium heat and spray lightly with cooking spray. Squeeze the batter into tiny rounds—about the size of a quarter.
- Cook for about 1 minute, or until the edges begin to dry. Flip and cook another minute until golden brown and cooked through.
Find the measurements and full recipe below!
For even more delicious make ahead breakfast recipes, you may like these:
A Few Sides to Serve Alongside Your Silver Dollar Pancakes
- Sliced bananas, blueberries, or strawberries
- A cup of yogurt or cottage cheese
- Scrambled eggs or sausage links
- A small glass of orange juice or milk
Tips & Tricks
- Don’t overmix the batter—mix until just combined to keep the pancakes fluffy.
- Don’t have a gallon-sized Ziplock bag? Use a squeeze bottle for neater circles and less mess.
- Let the skillet heat up fully before adding the batter for a golden brown finish.
- To freeze for later, place leftover pancakes in a single layer on a baking sheet. Once frozen, store in an airtight container or freezer bag.
Mini pancakes are the perfect size for little hands and fun enough to get your kids excited about breakfast. Whether you’re prepping for the week ahead or want something a little different, this recipe is the best way to bring a smile to your breakfast table.
Easy Mini Pancakes
Try this mini pancake recipe for a quick weekday breakfast! Fluffy, freezer-friendly, and fun for kids—no boxed mix needed.
Ingredients
- 3 tbsp melted Salted Butter (or Unsalted + ½ tsp Salt)
- 1 cup Milk
- 1 large Egg
- 1 tbsp Honey
- 1 ½ cups All-Purpose Flour
- 3 tsp Baking Powder
- Cooking Spray or nonstick oil spray
Instructions
- In a medium bowl, whisk together the flour and baking powder. (Whisk in salt if needed)
- In a large bowl, combine the melted butter, milk, egg, and honey. Whisk until well combined.
- Gradually whisk the dry ingredients into the wet mixture until smooth.
- Pour the batter into a large zip-top bag and seal. Snip a small piece off one corner to use for piping.
- Heat a large nonstick skillet over low to medium heat. Lightly coat with cooking spray. Pipe small dollops of batter into the pan, leaving space between each.
- Cook for about 1 minute, or until the edges look dry. Flip and cook for another 1 minute until golden and cooked through.
Notes
Try topping with warmed maple syrup, fresh fruit, or powdered sugar.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 345Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 482mgCarbohydrates: 44gFiber: 1gSugar: 8gProtein: 9g
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