Miniature pancakes

Gin Lee
Miniature pancakes/Photo byGin Lee

Today, I decided to make mini pancakes for breakfast. My recipe will make plenty for a full-sized family and if you don't have a large family to feed, you can half my recipe, or prepare the miniature pancakes in advance and freeze them (like I do). For a simplified weekday breakfast, just pop a few miniature pancakes into the microwave and in seconds your breakfast is ready.
Miniature pancakes/Photo byGin Lee


  • 2 cups self-rising flour
  • 2 tablespoons of Splenda, or sugar. (Add more if you prefer sweeter pancakes.)
  • 1-⅓ cups of milk
  • 2 eggs, or egg substitute
  • 2 tablespoons of melted butter, for the batter
  • Canola oil, for the skillet

Preparing the pancake batter/Photo byGin Lee

First, add the self-rising flour and Splenda, or regular granulated sugar to a bowl. Using a whisk, or a fork, mix until they're combined.

Now, crack your eggs and add them to a separate bowl. Beat the eggs for about one minute.

Add the egg mixture to the dry mixture, then pour in the milk and melted butter; blend well. Allow the mixture to sit for ten minutes.

In a skillet, add one tablespoon of canola oil. Allow the skillet to get hot. Then add a tablespoon (not heaping) of pancake batter to the hot oil. Cook for about one minute per side at a medium-high temperature. Repeat these steps until you've used all the pancake batter. Add more oil when it's needed.

Serve your mini pancakes with pancake syrup, honey, molasses, or jam. Add butter if you desire.


If you prefer fluffier pancakes, just separate the egg whites from the yolks. Beat only the egg whites (place the yolks in the flour mixture). Once the egg whites have stiff peaks, fold them into your pancake batter.

If you're using powdered eggs, to replace two whole eggs, combine two tablespoons of the egg replacer with four tablespoons of water. Blend well and allow the mixture to sit one to two minutes to thicken. Then add to the dry mixture and proceed with the instructions.

If you're using applesauce as an egg replacement, add a half cup of applesauce (¼ cup per egg) directly to the dry mixture. Then proceed with the instructions.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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