5 Minute MINI PANCAKES ! Pancake Cereal ! Mini Pancakes Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt (pinch)
• 1 cup Buttermilk
• 2 tablespoons Unsalted Butter (melted)
• 1 Large Egg
• to taste Maple Syrup (for serving)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, sugar, baking powder, and pinch of salt until evenly distributed.

   Time: PT2M

2. Mix Wet Ingredients

   In a separate bowl whisk the buttermilk, melted butter, and egg until smooth.

   Time: PT2M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy; do not overmix.

   Time: PT1M

4. Transfer Batter to Bag

   Spoon the batter into a piping bag, a Ziploc bag with a tiny corner cut off, or a squeeze bottle. Cut the opening as small as possible for control.

   Time: PT1M

5. Preheat the Skillet

   Place the nonstick skillet over medium‑low heat and let it warm for about two minutes.

   Time: PT2M

   Temperature: medium-low

6. Pipe Mini Pancakes

   Pipe small, uniform circles onto the skillet. Aim for roughly the same size so they cook evenly. Cook until the tops set and small air pockets form, about two minutes.

   Time: PT2M

   Temperature: medium-low

7. Flip Pancakes

   Using a spatula, gently flip each mini pancake and cook for another 15 seconds. Do not overcook.

   Time: PT15S

   Temperature: medium-low

8. Serve or Keep Warm

   Transfer cooked pancakes to a plate or a warm oven (200°F) while you finish the batch. Drizzle with maple syrup and enjoy.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

9g

Fiber

1g