Instructions
Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk together the milk, egg, vanilla extract, and melted butter.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Transfer the batter to a piping bag or squeeze bottle for easier cooking.
Step 5: Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Step 6: Pipe small dots of batter onto the skillet to create mini pancakes.
Step 7: Cook for about 1 minute until bubbles appear, then flip and cook for another 30 seconds until golden.
Step 8: Repeat with the remaining batter.
Step 9: Place the mini pancakes in a serving bowl and top with fresh blueberries.
Step 10: Drizzle with peanut butter or caramel sauce before serving.
Storage and Reheating Tips
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave for 20 to 30 seconds or warm in a skillet over low heat.
Mini pancakes can also be frozen for up to 2 months and reheated directly from frozen.
Continue on the next page