These Small Batch Mini Pancakes are soft, fluffy and golden – a classic kids’ breakfast treat, made smaller! This small batch recipe makes 10 perfectly-sized mini pancakes, just right for toddlers, kids or any lover of pancakes who doesn’t want to make a giant stack. Quick to make and fail-safe, you’ll love this mini pancake recipe.
➡️ LOOKING FOR MORE BABY AND TODDLER BREAKFAST IDEAS? Check out my Complete Guide to Baby and Toddler Breakfasts for age-based meal ideas for both babies and toddlers, plus easy breakfast recipes.
➡️ LOVE PANCAKES FOR BREAKFAST? Try these Banana Yoghurt Pancakes next, they’re super soft and fluffy for young children. Made with banana, Greek yoghurt and wholemeal flour, they’re a more wholesome option for an every day breakfast 🥰. Or these easy Oat Pancakes (no banana) use oatmeal instead of flour for a breakfast that’ll sustain busy kids for longer.
Why you’ll love these Small Batch Pancakes
This recipe is for a small batch of mini pancakes, the perfect amount for kids’ breakfast or a little weekend treat.
This is a tried and tested recipe for 10 mini fluffy pancakes! I don’t know if you ever tried just halving a standard pancake recipe, and it hasn’t quite worked out. The trick is to get the flour-egg-milk ratio right, so that the batter doesn’t spread too fast and make thin pancakes. This recipe is spot on!
Ingredients in Small Batch Mini Pancakes
Just a handful of pantry staples are needed to make these soft and fluffy pancakes:
Plain/all-purpose flour – This recipe uses just 1 cup. Spoon and level it for the best batter consistency. ⚠️ NOTE! Flour (wheat) is a common allergenic food. If your baby has eczema, has reacted to an allergenic food, your family has a history of food allergy and/or you’re worried about allergic reactions to foods, consult your child health practitioner or doctor before serving this or other allergenic foods.
Baking powder – The raising agent.
Sugar – Just a tablespoon for a hint of sweetness. Leave out if serving to babies under 12 months.
Salt – Just a pinch enhances the flavour. Leave out if serving to babies under 12 months.
Egg – Helps bind the batter. Also a common allergen.
Milk – I use full-cream/whole milk. You can try making the batter with your preferred variety, but use full-cream if serving to babies or toddlers – it’s recommended [1] for their high energy needs. Also a common allergen.
Butter – Unsalted. For cooking until golden and delicious.
How to make Small Batch Mini Pancakes
Making these mini pancakes couldn’t be easier. Here’s a summary.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: In a large mixing bowl, whisk together the flour, baking powder, sugar and salt.
Step 2: Add the egg and milk. Whisk until just combined and smooth – no lumps, but don’t over-mix (20 seconds is plenty).
Step 3: Heat a nonstick frying pan over medium heat and lightly brush with butter. When hot, drop a spoonful of batter (or use a cookie scoop) into the pan. I aim for mini pancakes about the size of my palm. Cook in batches of 3, for 2–3 minutes each side, until puffed and golden. Brush the pan with more butter as needed.
Step 4: Serve warm with your favourite toppings.
THERMOMIX MINI PANCAKES:
Thermomixer? This pancake recipe is really easy to prepare in your machine. Just add all of the ingredients to the mixing bowl, and mix for 12 seconds. How quick and easy is that! Then, cook as normal on the stovetop.
Serving
These mini pancakes are perfect for breakfast, brunch or even an after-school snack. Try them with:
- A pat of butter and a drizzle of maple syrup.
- Fresh berries and a spoonful of yoghurt.
- Banana slices and a sprinkle of cinnamon.
- A little Nutella or peanut butter for a fun treat.
Stack them up for a classic look, or serve chopped as finger food for little ones.
Storing and reheating
Have leftovers or want to make them ahead? These mini pancakes store well. I’ll often make them the night before, for a fast breakfast treat the following morning.
STORING: Keep the pancakes in an airtight container in the fridge for up to 3 days. To freeze, lay the pancakes flat on a tray, freeze and then transfer to a bag or container for up to 3 months.
REHEATING: Pop in the microwave for 10-20 seconds or reheat in a dry frying pan until warmed through.
If you make these Mini Pancakes, please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more kids’ breakfast recipes.
Happy cooking,
Chloe x
Small Batch Mini Pancakes
Category: BreakfastIngredients
- 1 cup plain/all purpose flour spooned and levelled
- 2 tsp baking powder
- 1 tbs white sugar for family over 12 months
- pinch of salt for family over 12 months
- 1 egg
- 2/3 cup milk
- butter for cooking
Instructions
- Put 1 cup plain/all purpose flour, 2 tsp baking powder, 1 tbs white sugar and a pinch of salt into a large mixing bowl. Whisk to combine.
- Add 1 egg and 2/3 cup milk. Whisk until there are no lumps, but don’t over-mix – whisk for no more than 20 seconds.
- Over a medium heat, brush a frying pan with butter. When hot, place batter into the pan using a large spoon or cookie scoop. Cook in batches of 3, for 2-3 minutes on each side until golden brown. Continue with the remaining batter, brushing the pan with more butter as necessary.
- Serve with your favourite sides or toppings.
Thermomix instructions
- Put 1 cup plain/all purpose flour, 2 tsp baking powder, 1 tbs white sugar, a pinch of salt, 1 egg and 2/3 cup milk into the mixing bowl. Mix for 12 seconds, speed 5, MC on. Scrape down the mixing bowl and ensure mixture has no lumps.
- Over a medium heat, brush a frying pan with butter. When hot, place batter into the pan using a large spoon or cookie scoop. Cook in batches of 3, for 2-3 minutes on each side until golden brown. Continue with the remaining batter, brushing the pan with more butter as necessary.
- Serve with your favourite sides or toppings.
Recipe Notes
Nutrition Information
References
[1] Australian Dietary Guidelines Summary, 2013, National Health and Medical Research Council.
[2] Vale, S.L., Netting, M.J., Hornung, C.J., Smith, J., Roche, I., McWilliam, V., Hollinshead, K., South, C., Young, A., Rueter, K., Perrett, K.P., Palmer, D.J., Joshi, P., Campbell, D.E., Koplin, J.J. & Ford, L.S. (2026). ASCIA Guideline: Infant Feeding for Food Allergy Prevention. Clinical & Experimental Allergy 0, 1–11. Retrieved 18 August 2026 from https://doi.org/10.1111/cea.70217.
2 Responses
So so yummy!! It’s great to have a smaller batch recipe.
So easy and delicious.