Ingredients
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 2 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 2/3 cup milk
- 1 large egg
- 2 tablespoons unsalted butter melted (plus more for cooking)
- 3/4 teaspoon vanilla extract
- Preferred toppings for serving
Instructions
- In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some small lumps are okay.
- Heat a nonstick skillet or griddle over medium-low heat and lightly coat with butter.
- Scoop about 1 tablespoon of batter onto the skillet for each mini pancake, spacing them slightly apart.
- Cook until bubbles form on the surface and the edges are set, about 1-2 minutes. Flip and cook the other side until golden brown, about another minute.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the mini pancakes warm with your favorite toppings like fresh fruit, maple syrup, or a dollop of yogurt.