Description
Delicious mini pancakes that puff up beautifully in the oven, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- Additional butter or nonstick spray (for greasing the pan)
Instructions
- Preheat your oven to 425°F (220°C). Place a muffin tin inside the oven to heat while you prepare the batter. A hot pan is the secret to that signature puff!
- In a blender or mixing bowl, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until the batter is smooth and lump-free. Let the batter rest for 5–10 minutes. This helps the flour fully hydrate and gives you a better rise.
- Carefully remove the hot muffin tin from the oven. Generously grease each cup with butter or nonstick spray to prevent sticking and promote browning.
- Pour the batter evenly into each muffin cup, filling them about halfway. Place the tin back into the oven and bake for 12–15 minutes. Watch as each mini pancake puffs up dramatically and turns golden brown.
- Once puffed and browned, remove the pancakes from the oven. They will deflate slightly as they cool—that’s totally normal. Serve warm with a dusting of powdered sugar, fresh berries, syrup, or lemon juice.
Notes
- These pancakes are best served immediately after baking for maximum puffiness.
- Experiment with different toppings like chocolate chips or fruit for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg