Mini Pancakes (Fluffy Silver Dollar Pancake Bites)
Description
Fluffy, bite-sized mini pancakes made with simple pantry ingredients and a squeeze bottle for perfectly even little pancakes. Serve them with your favorite toppings or stack them on skewers for a fun brunch board!
Ingredients
Units
Scale
- 1 cup all purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 large egg
- 1 cup buttermilk
- 4 tablespoons melted butter
Instructions
- In a medium size bowl add the flour, baking powder and salt and whisk to combine.
- Add the egg, buttermilk and melted butter and whisk until everything is combined.
- Carefully spoon mixture into a squeeze bottle with a fairly large opening at the tip.
- Heat a griddle on medium heat and lightly butter or spray with non-stick spray.
- Squeeze quarter size dots of batter onto the griddle. Flip after 1-2 minutes and watch carefully.
- Remove from the griddle once they are golden on both sides.
- Optional: Using a cocktail skewer, place the pancakes and berries interchangeably onto the skewer. You can also stack a few mini pancakes and add a berry on top, securing with a cocktail pick.
Notes
- A squeeze bottle is the best way to keep the mini pancakes consistent in size.
- No buttermilk? Stir 1 tablespoon lemon juice into 1 cup milk and let it sit 5 minutes.
- Store leftovers in an airtight container in the fridge up to 4 days, or freeze up to 2 months.
Nutrition
- Serving Size: 10 mini pancakes
- Calories: 183
- Sugar: 2.1 g
- Sodium: 251.5 mg
- Fat: 10 g
- Carbohydrates: 18.7 g
- Fiber: 0.6 g
- Protein: 4.6 g
- Cholesterol: 55.8 mg
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