Classic Mini Pancake Recipe - The Rooted Farmhouse

home & design

BLOG

THE

TABLE

rooted

gather

recipe box

preserving &  canning

clean home

clean home

holidays

gardening

A HOLIDAY HOME

Transform your everyday photos with our one click presets for Lightoom Mobile.

COMING SOON

SHOP

CONTACT

BLOG

ABOUT

PHOTOGRAPHY

presets

home & design

BLOG

THE

TABLE

rooted

gather

recipe box

preserving &  canning

clean home

clean home

holidays

gardening

A HOLIDAY HOME

Transform your everyday photos with our one click presets for Lightoom Mobile.

COMING SOON

SHOP

CONTACT

BLOG

ABOUT

PHOTOGRAPHY

presets

This classic mini pancake recipe is perfect for a quick breakfast or a fun kid lunch for school!

If I had to be completely honest, these pancakes aren’t anything crazy and I think that is what we need to feed our kids right?! The recipe itself isn’t unique at all, but what I am planning to do with them is!

School starts in approximately 3 weeks, and we are already getting prepared for back to school. Oliver isn’t much of a morning person, so we have been practicing getting up earlier so we can have relaxing mornings.

I can remember the struggle when he would wake up less than 20 minutes before school started, grabbed a drinkable yogurt and he was off to school. A yogurt is NOT enough for a growing boy. Oliver loves waffles, but I was worried about how much sugar was in them, and what type of preservatives they had. I always had the intention to make him waffles or pancakes, but sometimes the morning gets away from you.

Preparing this Pancake Recipe In Bulk

I had the perfect idea to make smaller pancakes in bulk, freeze them, and warm them up quickly in the skillet. These pancakes are not too big, but big enough that he will only need 2 or 3 paired with some fresh fruit. If you have a toddler you can go even smaller and portion accordingly.

The one special thing about this pancake recipe is I added vanilla. Oliver LOVES anything vanilla so I thought it would act as a little surprise for him. Since this recipe is meant for bulk purposes it will make A LOT of pancakes!

Pancake Recipe

Ingredients

  • 3 cups all-purpose flour
  • 7 teaspoons baking powder
  • 2 teaspoon salt
  • 2 tablespoons white sugar
  • 3 cups milk
  • 2 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon vanilla

Directions

  1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter, and mix until smooth.
  2. Heat a lightly oiled frying pan over medium-high heat. Scoop the batter with a tablespoon onto the pan, I can get about 3 on the pan at a time. Brown on both sides and put on a plate.
  3. Continue the steps until all the pancakes are cooked. Serve immediately while warm or continue to the next steps to freeze.

How to Freeze Pancakes

  1. To freeze these pancakes for later you will need a large freezer bag, scissors, and wax paper
  2. Label the freezer bag with the description and date made.
  3. Once the pancakes have cooled, lay the freezer bag flat on the counter and line 3 rows of 3 pancakes.
  4. Cut the wax paper to fix the inside of the freezer bag and carefully place the wax paper on top of the bagged pancakes.
  5. Continue with your second row, and repeat if necessary for a 3rd row.
  6. I was able to freeze 27 pancakes per freezer bag.
Classic Mini Pancake Recipe

Classic Mini Pancake Recipe

Yield: 52 mini pancakes
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 3 cups all-purpose flour
  • 7 teaspoons baking powder
  • 2 teaspoon salt
  • 2 tablespoon white sugar
  • 3 cups milk
  • 2 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon vanilla

Instructions

  1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter, and mix until smooth.
  2. Heat a lightly oiled frying pan over medium-high heat. Scoop the batter with a tablespoon onto the pan, I can get about 3 on the pan at a time. Brown on both sides and put on a plate.
  3. Continue the steps until all the pancakes are cooked. Serve immediately while warm or continue to the next steps to freeze.

Notes

To Freeze:

  1. To freeze these pancakes for later you will need a large freezer bag, scissors, and wax paper
  2. Label the freezer bag with description and date made.
  3. Once the pancakes have cooled, lay the freezer bag flat on the counter and line 3 rows of 3 pancakes.
  4. Cut the wax paper to fix the inside of the freezer bag and carefully place the wax paper on top of the bagged pancakes.
  5. Continue with your second row, and repeat if necessary for a 3rd row.
  6. I was able to freeze 27 pancakes per freezer bag.

Share with your friends!

Classic Mini Pancake Recipe

8/15/21

Skip to Recipe