Fluffy Golden Mini Pancakes (Printable Version)

Golden mini pancake balls with savory sausage or fresh fruit, ideal for breakfast or snacking.

# What You'll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup buttermilk (or milk with 1 teaspoon vinegar)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Fillings (choose one or mix)

10 - 1/2 cup cooked breakfast sausage, cut into 1/2-inch pieces
11 - 1/2 cup diced fresh fruit (strawberries, blueberries, or banana)

→ For Cooking and Serving

12 - Cooking spray or melted butter (for greasing)
13 - Maple syrup, jam, or chocolate sauce (for dipping)

# Cooking Steps:

01 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing.
04 - Heat an aebleskiver pan, cake pop maker, or mini muffin tin over medium heat and lightly grease each well with cooking spray or butter.
05 - Spoon about 1 tablespoon of batter into each well, place a piece of sausage or fruit in the center, then cover with a bit more batter to seal.
06 - Cook for 2 to 3 minutes until edges set and bottoms turn golden brown.
07 - Using a skewer or fork, gently turn each bite and cook additional 2 to 3 minutes until fully cooked through.
08 - Transfer pancake bites to a serving platter. Repeat with remaining batter and fillings. Serve warm with syrup, jam, or preferred dipping sauce.

# Expert Advice:

01 -
  • They cook faster than regular pancakes because they're small, and everyone gets hot, fluffy bites instead of someone eating cold pancakes.
  • The surprise filling makes them feel special enough for guests but easy enough for a Tuesday morning.
  • You can make a big batch and still have leftovers that reheat beautifully in a toaster oven.
02 -
  • Don't overmix the batter—I made that mistake once and ended up with dense, rubbery bites that reminded me why texture matters in breakfast.
  • If you're using a muffin tin instead of an aebleskiver pan, they'll be rounder but just as delicious, and the baking time is actually more forgiving than the stovetop flipping method.
03 -
  • If your batter seems too thick, add a splash of milk—it should be thick enough to coat a spoon but still pourable, not like a biscuit dough.
  • Pat your fruit dry before adding it to the batter, and cut it small enough that it won't poke through or roll out during cooking.
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