These mini pancakes are soft, fluffy, and perfectly sized for dipping, stacking, or piling into a bowl. Sour cream keeps the centers tender and gives them a richer flavor than regular pancakes, while the piping bag makes it easy to cook evenly sized extra small pancakes. Serve them with maple syrup, powdered sugar, fresh berries, or your favorite pancake toppings.
Table of Contents
Why You'll Love These Mini Pancakes
I first saw these tiny pancakes in a viral TikTok video where the batter was piped directly into a skillet. They looked so fun that I had to try them, and after testing the batter a few times, I found that sour cream gave them the softest, fluffiest centers without making the mixture too thin to pipe.
These pancakes are much smaller than silver dollar pancakes, so they cook quickly and are perfect for eating by the spoonful, dipping in syrup, or piling into a bowl with fruit. The piping bag also makes it easy to keep them close to the same size, which helps each batch cook evenly.
They’ve become one of my favorite breakfasts to make when I want something a little more fun than a regular stack. Kids love the bite-sized shape, and they’re always one of the first things to get eaten when I serve them for brunch.
Mini Pancakes Ingredients
- 2 eggs
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup sour cream
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- Oil or butter for frying
How to Make Mini Pancakes
Step 1: Prepare the Pancake Batter
In a bowl, whisk together eggs, sugar, salt, and sour cream until smooth and creamy.
Add flour and baking powder to the wet mixture.
Whisk gently until just combined and mostly smooth. Avoid overmixing to keep your pancakes fluffy.
Step 2: Transfer Batter to Piping Bag
Transfer your pancake batter to a piping bag fitted with a round tip for precise, evenly-sized mini pancakes.
Step 3: Cook the Mini Pancakes
Heat a nonstick pan over medium heat and lightly grease with oil or butter. Pipe small circles of batter onto the pan, leaving about ½-inch space between each pancake. Cook for 1-2 minutes until bubbles form, then flip and cook for another 30 seconds until golden.
Step 4: Serve and Enjoy
Serve immediately topped with maple syrup, powdered sugar, fresh fruit, whipped cream, or your favorite pancake toppings. Enjoy these mini pancakes warm for the best taste!
My Expert Tips for Perfect Mini Pancakes
- Mix the batter gently for light, fluffy minis. Whisk the wet and dry ingredients together just until you no longer see streaks of flour. A few small lumps are totally fine. Overmixing activates more gluten, which can make your mini pancakes tough and chewy instead of soft and fluffy.
- Keep the pancakes a consistent size. For evenly cooked mini pancakes, aim for about ½–1 tablespoon of batter per pancake. A squeeze bottle, piping bag, or even a small spoon works great for this. Keeping them all roughly the same size helps them cook at the same rate and gives you that clean, uniform “mini” look.
- Preheat the pan and use the right amount of fat. Let your nonstick skillet or griddle preheat over medium heat before adding any batter. Lightly grease the surface with butter or oil, then wipe away excess with a paper towel so you have a thin, even coating. Too much fat can cause uneven browning; too little can make the pancakes stick.
- Watch the heat so they do not burn. Because they are small, mini pancakes cook quickly. Medium heat is usually perfect. If they are browning too fast before the centers cook through, turn the heat down. If they are taking a long time to color, you can nudge the heat up slightly. Adjusting as you go gives you evenly golden pancakes.
- Flip as soon as the bubbles set. Just like regular pancakes, mini pancakes are ready to flip when small bubbles form on the surface and the edges look slightly set and matte. Flip gently with a small spatula and cook the second side for another 30–60 seconds, until golden brown. Flipping too early can cause them to spread or lose their shape.
- Keep them warm while you cook the rest. Mini pancakes cook in batches, so keep finished ones warm in a 200°F oven on a baking sheet while you make the rest. This keeps them soft and warm without drying them out, so everyone gets hot pancakes at the same time.
- Serve with fun toppings or as pancake cereal. Mini pancakes are perfect for stacking, dipping, or even eating in a bowl like “pancake cereal.” Serve them with maple syrup, fresh berries, whipped cream, Nutella, or powdered sugar. If you are making pancake cereal, pour warm minis into a bowl and add a drizzle of syrup and a splash of milk for a fun, kid-approved breakfast.
Mini Pancakes FAQS
What are mini pancakes called?
Mini pancakes are sometimes called pancake cereal because they’re small enough to eat by the spoonful from a bowl. They’re also occasionally called silver dollar pancakes, but this recipe makes them much smaller than traditional silver dollar pancakes.
Are mini pancakes the same as pancake cereal?
They can be. Pancake cereal is made by cooking very small drops of pancake batter and serving them in a bowl with syrup, fruit, or milk. These mini pancakes are tiny enough to serve that way, but you can also dip them individually or arrange them on a breakfast platter.
How small should mini pancakes be?
Pipe the batter into circles about a half to a full tablespoon in size. Keeping them close to the same size helps them cook evenly and makes them easy to flip without breaking.
Can I make mini pancakes without a piping bag?
Yes. Transfer the batter to a squeeze bottle, a zip-top bag with one corner snipped off, or use a small measuring spoon. A piping bag gives you the most control, but any method that releases small, even portions will work.
Can I make the batter ahead of time?
You can refrigerate the batter in a covered container for up to 1 day, but the pancakes may not rise quite as much because the baking powder starts working once the batter is mixed. For the fluffiest result, combine the dry ingredients in one container and the wet ingredients in another, then mix them together shortly before cooking.
Why are my mini pancakes flat?
Flat pancakes are often caused by expired baking powder, overmixed batter, or batter that’s too thin. Use fresh baking powder, stir only until the flour is incorporated, and let the batter rest for about 5 minutes before piping.
Why are my mini pancakes burning?
Tiny pancakes cook much faster than regular pancakes. If the bottoms become dark before the tops begin to set, lower the heat to medium-low. You may also need to reduce the heat between batches as the skillet gets hotter.
How do I store and reheat mini pancakes?
Let the pancakes cool completely, then refrigerate them in an airtight container for up to 3 days. Reheat them in the microwave for 15 to 30 seconds or warm them briefly in a lightly greased skillet.
Can you freeze mini pancakes?
Yes. Freeze the cooled pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Reheat them from frozen in the microwave, air fryer, or skillet until warmed through.
Can I use whole wheat flour?
You can replace half of the all-purpose flour with whole wheat flour without changing the recipe too much. Using only whole wheat flour will make the pancakes denser and may require a small spoonful of milk or water if the batter becomes too thick to pipe.
Give These Mini Pancakes a Try
These mini pancakes are soft, fluffy, and just as fun to eat as they are to make. I love serving them in a bowl with maple syrup and berries, but they’re also perfect for dipping or adding to a brunch spread.
If you make them, leave a comment below and let me know how they turned out. I love hearing your thoughts on the recipes.
More Recipes to Try Next
Loved these mini pancakes? We've got plenty of other delicious breakfast recipes for you to try next.
- Pancake tacos
- Pancakes for one
- Muffin mix pancakes
- Fluffy eggless pancakes
- Starbucks cheese danish
- McDonald's McGriddle
Mini Pancakes
These mini pancakes are soft, fluffy, and perfectly sized for dipping, stacking, or piling into a bowl. Sour cream keeps the centers tender and gives them a richer flavor than regular pancakes, while the piping bag makes it easy to cook evenly sized extra small pancakes. Serve them with maple syrup, powdered sugar, fresh berries, or your favorite pancake toppings.
Ingredients
- 2 eggs
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup sour cream
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- Oil or Butter for frying
Instructions
1. To a bowl, add eggs, sugar, salt, and sour cream. Whisk until smooth.
2. Add the flour and baking powder. Whisk again until you have an almost smooth batter. Dont overmix.
3. Transfer the batter to a piping bag with a round tip.
4. Place a nonstick pan over medium heat and grease lightly with oil or butter. Pipe small circles of batter on the pan, leaving ½ an inch between the mini pancakes.Cook for 1 to 2 minutes then flip them. Cook for 30 more seconds then take out of the pan. Repeat with the remaining batter.
5. Serve immediately with pancake syrup or powdered sugar.
Nutrition Information:
Yield:
2Serving Size:
1 CupAmount Per Serving: Calories: 624Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 235mgSodium: 961mgCarbohydrates: 76gFiber: 2gSugar: 27gProtein: 14g
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