Ingredients
Equipment
Method
- Prepare the dry ingredients: Whisk the flour, sugar, baking powder and salt together in a medium mixing bowl and set aside.
- Prepare the wet ingredients: In a separate larger mixing bowl, whisk the yogurt, eggs, vanilla and melted butter together.
- Incorporate: Add the dry ingredients to the wet ingredients and use a large mixing spoon to mix together until just incorporated (don't over mix; some lumps are okay.) If the batter is too thick to pour easily, add a little water to thin.
- Cook: Warm a large skillet over medium heat. For each batch of pancakes, add a little butter to coat the pan and then pour in a spoonful of batter for each mini pancake. Cook the first sides for 1-2 minutes until you see small holes appear in the batter. Flip and cook up to another minute until the bottom is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner if desired.
- Enjoy: Serve immediately, and enjoy! Leftover mini pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
Nutrition
Notes
Gluten-free flour: After testing multiple flours, I found that Bob's Red Mill 1:1 Gluten Free Flour produced the best texture for this pancake recipe but other gluten free flours still work fine. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these pancakes.
Storage: Leftover mini pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
