Mini Pancakes
We are forever fans of my Greek Yogurt Pancakes and I love to use a similar batter to make these mini pancakes. They are a perfect size for a baby-led weaning breakfast, they are delicious with a slice of banana in the middle for banana bites (or you can use another sliced fruit), and they are easy to make. The yogurt in this recipe adds fluffiness and tenderness, and the flavor is that of classic pancakes. Plus, they reheat so well, so you can be assured you’ll use up any leftovers, and there’s an option to bake them in the oven as mini pancake muffins if you’d rather not stand by the stove. (You can also use thinly sliced apples in the middle to make my Apple Cinnamon Pancakes.)
Ingredients You Need
Below is a look at the ingredients you need to have on hand to make this recipe. They are primarily pantry staples, so you might have most of them already! Sign up for our email updates to get tips and ideas sent to your inbox.
Plain whole-milk Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I start with plain, but if you only have vanilla, that will work, too. Just omit the vanilla extract. Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work, so use the one you prefer. Eggs: Eggs help achieve fluffy pancakes that cook through nicely. (To make egg-free, the best option is a store-bought egg replacer like the one from Bob’s Red Mill.) Unsalted butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan. All-purpose flour (or whole wheat flour): You can use either flour to make these pancakes. The only difference is that you may need 1-2 additional tablespoons milk if using all whole wheat flour since it absorbs liquids more readily. Sugar: A small amount of sugar adds flavor to the pancakes. Omit if you prefer. Baking powder: Fresh baking powder helps the pancakes rise and be very fluffy, so be sure to add it in. Bananas: Very ripe, or 2 cups sliced strawberries, mango, or pineapple, to make these mini pancakes have a soft fruit center.
Step-by-Step Instructions
Here’s a look at how to make these mini pancakes so you know what to expect from the process. Scroll to the end of this post for the details on amounts and timing.
How to Store
Store for 3-5 days in the fridge in an airtight container and reheat for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag. Find the full scoop on how to freeze pancakes as needed.
Best Tips for Success
To make for a baby, omit the sugar if desired. Serve with applesauce, yogurt, maple syrup, or another desired topping or dip. Use any other sliced fruit you like in pancakes, such as sliced strawberries, pineapple, or mango. Gluten-free: Use 1:1 style of gluten-free flour. Dairy-free: Use nondairy yogurt and nondairy milk. To bake in the oven, preheat the oven to 375 degrees F. Grease a mini muffin pan with nonstick spray. Add 1 tablespoon batter to each cup, then a slice of fruit (or a few berries or chocolate chips). Press down lightly. Bake for 10-12 minutes or until puffy and cooked through in the middle when tested with a cake tester. Remove from the pan and serve warm.
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