Easy mini pancakes are a fantastic way to make your mornings smoother and your kids happier.They are quick to make, freezer-friendly and endlessly customizable. These homemade pancakes are perfect for busy parents looking a delicious, nutritious breakfast option for their kids.
Looking for more freezer-friendly pancakes for your kids that’s also delicious and nutritious? Check out these Spinach Banana Pancakes.
Homemade Mini Pancakes for Busy Mornings
If you’re like me, morning can be a bit of a circus, especially with a toddler in tow. That’s why I’m excited to share my go-to easy mini pancake recipe with you. These freezer-friendly mini pancakes for toddlers are not only homemade and delicious but also super quick to make, making them perfect for busy school mornings.
I started making these mini pancakes a while back, and let me tell you, they’ve been a total game-changer for us. My toddler adores them! I like to make a big batch and freeze them, so they’re ready whenever we need a quick breakfast. It’s such a relief to have a nutritious and tasty option ready to go, especially when time is tight.
Best Mini Pancakes Recipe for Kids
First off, they’re made with simple ingredients you probably already have in your kitchen. Flour, eggs, milk, a bit of baking powder, and a dollop of yogurt for that extra protein boost.
What’s great about these mini pancakes is their versatility. You can mix in just about anything to suit your kids’ tastes. Throw in some blueberries for a fruity twist, add a splash of vanilla for a hint of sweetness, or even sneak in a few mini chocolate chips. Nuts and seeds can also be a great addition for a bit of crunch and added nutrition. I like to add the Tiny Sprouts Nutrition Boosters to these pancakes.
Reasons Why You’ll Love These Mini Pancakes Recipe
Time-Saver: These mini pancakes are a lifesaver on busy mornings. You can make a big batch in advance and freeze them. Just pop them in the toaster or microwave, and you’ve got breakfast ready in minutes.
Freezer-Friendly: They store beautifully in the freezer for whenever you need a quick breakfast.
Nutritious and Delicious: With the addition of yogurt, these pancakes are not just tasty but also provide a good amount of protein. You can sneak in extra nutrients with fruits, nuts, or seeds.
Looking for even more quick and freezer-friendly breakfast ideas? Check out my delicious blueberry oatmeal bars! They’re perfect for busy mornings, packed with wholesome ingredients, and just as convenient to store and reheat as these mini pancakes.
Ingredients for Mini Pancakes
- All-purpose flour
- Baking powder
- Milk (dairy or non-dairy)
- Coconut oil or butter
- Plain yogurt
- Egg
- Pure maple syrup
How to Make Mini Pancakes
In a large bowl, whisk together the flour, baking powder and a pinch of salt.
In another bowl, whisk together the egg, milk, yogurt and maple syrup. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. If using any mix-ins, fold them into the batter gently.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
Drop spoonfuls of batter onto the skillet to form mini pancakes, about 1 tablespoon of batter per pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the other side.
Allow the pancakes to cool slightly before serving. Serve with a drizzle of fresh fruit puree or a dollop of yogurt. For storing, let them cool completely before freezing or refrigerating.
Tips for Success
- Use a non-stick skillet or griddle to ensure the pancakes cook evenly. Lightly grease the surface with butter or oil to help prevent sticking.
- Keep the size small. A tablespoon of batter per pancakes is just right.
- Cool before freezing. Let the pancakes cool completely before freezing them. This helps prevent them from sticking together.
Ingredients Substitutions and Variations
- Use whole wheat flour or gluten-free in place of all-purpose flour.
- If your’e out of yogurt, try using sour cream or a non-dairy yogurt alternative for the same creamy and protein boost.
- Mix in fresh or frozen blueberries, diced strawberries, or mashed bananas.
- Add in nutrition boosters, I like to use Tiny Sprouts Nutrition Boosters.
How to Store Mini Pancakes
Storing these mini pancakes is easy and keeps them fresh for quick breakfasts throughout the week. Here’s how to do it:
- Let the pancakes cool completely before storing them. This prevents moisture buildup and keeps them from getting soggy.
- Store in an Airtight Container: Place the cooled pancakes in an airtight container or a resealable plastic bag. They’ll stay fresh in the refrigerator for up to 3 days.
- Freeze in a Single Layer: Place the pancakes in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a resealable freezer bag or airtight container.
More Breakfast Recipes for Kids
Healthy Blueberry Baked Oatmeal Bars for Toddlers
Easy Strawberry Oatmeal Breakfast Cookies
Healthy Blueberry Oatmeal Muffins
Creamy Strawberry Overnight Oats with Yogurt
DID YOU MAKE THESE CHOCOLATE VEGGIE MUFFINS?
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Easy Mini Pancakes
Ingredients
- 1 cup All-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 cups milk dairy or non-dairy
- 1/4 cup plain yogurt
- 1 Egg
- 3 tablespoons pure maple syrup
- 1 tablespoon coconut oil or butter
- 2 tablespoons nutrition booster
Instructions
- In a large bowl, whisk together the flour, baking powder and a pinch of salt.
- In another bowl, whisk together the egg, milk, yogurt and maple syrup. Stir until well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. If using any mix-ins, fold them into the batter gently.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
- Drop spoonfuls of batter onto the skillet to form mini pancakes, about 1 tablespoon of batter per pancake. Cook until bubbles form on the surface and the edges look set. Flip and cook until golden brown on the other side.
- Allow the pancakes to cool slightly before serving. Serve with a drizzle of fresh fruit puree or a dollop of yogurt. For storing, let them cool completely before freezing or refrigerating.
