Description
Back-to-school mini pancake stacks are the ultimate breakfast solution for busy mornings! These fluffy, bite-sized pancakes are not only quick to prepare but also customizable with your family’s favorite toppings. Imagine a delightful stack drizzled with maple syrup and topped with fresh fruit or whipped cream, transforming breakfast into a fun adventure that kids will love. Perfect for fueling those hectic school days, these mini pancakes will have everyone excited to start their morning.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup milk (whole or alternative)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter
Instructions
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, mix the milk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients gently; let the batter sit for 5 minutes.
- Preheat a non-stick skillet over medium heat and lightly grease it.
- Pour small amounts of batter into the skillet; cook until bubbles form (about 2 minutes), flip, and cook until golden brown (another minute).
- Stack pancakes on plates and drizzle with syrup before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 mini pancakes (90g)
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg