Healthy Mini Pancakes

Tired of the same healthy breakfasts? This is how to make Mini Pancakes at home, a healthy recipe for all pancake lovers. Making cute and fluffy pancakes at home has never been that easy. No need for bananas!

Easy mini pancakes

Up until a while ago it was a social media trend. I remember opening Instagram and seeing cute cereal pancakes everywhere. They looked so perfect and artistic that all I could think about was “Nah, it’s such a hard recipe for artists or people who have hours to cook. I’ll never manage to make them.”

These were my thoughts until attempting. One Sunday I craved pancakes and had some spare time. Looking for an alternative to my beloved protein pancakes, I ventured into cute mini pancakes.

The result? A delicious Instagram-worthy breakfast that was soon to become our new addiction. Ta-da, I just came out with my own recipe. And the best part is: they are so easy and healthy that you can have fancy small pancakes whenever you want. Not just on weekends!

The result? A delicious Instagram-worthy breakfast that was soon to become our new addiction.

The ingredients

Unlike many others, my recipe for mini pancakes is simple and healthy. So simple that you just need a handful of common ingredients, all of which can be replaced very easily. Keep on reading for all details and tips, and head over to the next section for the substitute options.

• Egg: This is a non-negotiable ingredient for mini pancakes that are fluffy and rich in flavor. Besides taste and texture, a large egg also helps bind the batter.
• Greek yogurt: The Greek yogurt adds moisture and texture without the overpowering taste of bananas. For healthy mini pancakes I recommend nonfat yogurt without added sugars; which is also an excellent source of protein with few calories.
• Oat flour: Both store-bought and homemade oat flours are great; make sure it is gluten-free if necessary.
• Honey: The honey sweetens the pancakes in a more nourishing way and gives a pleasurable flavor. What is more, the natural sugars it contains contribute to a fluffier and softer texture.
• Coconut oil: Although it is just a teaspoon, the fats in the oil prevent mini pancakes from getting dry like cardboard.
• Milk of choice: Milk is added to provide moisture and create a batter-like consistency. You can use any type of milk, such as cow’s milk, unsweetened almond milk, soy milk, oat milk or any other dairy-free milk.
• Baking powder: This works as leaving agent; essential if you’re tired of flat pancakes.

Substitute options

Here is how to replace the main ingredients and adapt this recipe to your dietary and taste preferences.

• The egg can be substituted with half of a mashed ripe banana or one flaxseed egg.
• As an alternative to Greek yogurt you can use any type of yogurt, dairy or dairy-free. Other options are applesauce and mashed banana.
• Substitute oat flour with whole wheat flour, spelt flour or all purpose flour. Or opt for rolled oats instead of flour and make mini pancakes in blender.
• Choose maple syrup, agave, date syrup, coconut sugar or brown sugar as a sweetener, if you don’t have or don’t like honey. Also calorie-free sweeteners, such as erythritol or stevia are okay, but they may slightly change the taste of your pancakes.
• Coconut oil can easily be replaced with any other vegetable oil or melted butter. Although you can also omit it, I do not recommend this because the pancakes will come out pretty dry.
• Instead of baking powder, use a pinch of baking soda (you’ll need less that half a teaspoon) or omit. But keep in mind that if you go for the second options your pancakes will be less fluffy.

Mini pancakes with protein powder

There are two options to make mini protein pancakes. You can either replace about 2 tablespoons of the flour with protein powder or add protein powder on top of the other ingredients. If you choose the second option, the batter may require additional milk until it gets smooth again.

I already tried with both whey, casein and vegan protein powder, and all worked out. However, what I’ve realized is that casein and plant based options tend to be better because they do not dry when heated. In terms of flavor, I recommend vanilla or chocolate protein powders because they are more neutral.

How to make mini pancakes at home

If you think that making mini pancakes require the hands of a professional food blogger, it’s time to reconsider your position. As you will see, this recipe is pretty quick and simple. For the most part, it’s just like a simple pancake recipe. The only difference is that instead of large discs, you’ll need to shape many smaller pancakes with the help of a spoon.

Step 1: Make the pancake batter

In a medium bowl, beat the egg with Greek yogurt, honey and melted coconut oil until smooth. Combine the flour and baking powder in a separate bowl.

Pour the wet ingredients into the dry ingredients, then whisk while pouring in the milk. Start with about 3 tablespoons of milk and, if it is necessary, add more until you get a smooth pancake batter. Once it’s ready, let the batter rest for at least 5 minutes.

Step 2: Cook mini pancakes

Preheat a large nonstick skillet over medium heat. If you are using a normal skillet, make sure to lightly grease it with cooking spray or a small amount of oil. This will prevent the pancakes from sticking.

Once it is hot, use a tablespoon or a small ice cream scoop to drop small portions of batter onto the cooking surface. Cook mini pancakes over medium-low heat until the underside is golden and bubbles begin to appear on the surface, then flip and cook on the other side. Serve with your favorite toppings and enjoy!

How to store mini pancakes

Mini pancakes can be eaten right after making or prepared ahead for later. Leftovers can be stored in the fridge or in the freezer.

• Fridge: Let cool, then place the pancakes into an airtight food container and refrigerate for a maximum of 4 days. Before eating, reheat on a skillet or microwave for about 20 to 30 seconds.
• Freezer: Let cool completely, then line the pancakes over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. Freezing in two batches ensures that the mini pancakes do not stick together in the bag. Before eating, reheat in the microwave or toaster until they’re soft and fluffy again. 

Recipe tips

Do you want to make the best healthy mini pancakes? Here are some tips and tricks that you should keep in mind when preparing breakfast.

• Adjust sweetness: As we all have different preferences, when preparing the batter I encourage you to add as much honey – or whatever sweetener – as you feel necessary.
• Don’t skip oil: A little oil is essential for both taste and texture; if you don’t use it, your mini pancakes will come out quite dry and rubbery.
• Experiment with flavors: Adding chocolate chips, blueberries, peanut butter or chopped nuts directly to the batter is a great idea for pancakes that are more flavorsome and satisfying.
• Mix separately, but not excessively: Make sure you whisk wet and dry ingredients into two separate bowls, then pour the mixture over the powders and stir just until combined. Avoid overmixing as it can lead to tough and dense pancakes.
• Adjust cooking time: As they are smaller in size, mini pancakes cook faster than the regular. Keep an eye on them and adjust the cooking time accordingly.
• Have fun with toppings: Mini pancakes are a great canvas for toppings such as fresh berries, sliced banana, nut butter, maple syrup and whipped cream to name a few.

Topping ideas

From fresh fruit to peanut butter, toppings are the best part of breakfasts. Do you agree? That’s why I’ve decided to dedicate an entire section of this recipe to serving ideas and toppings. Feel free to mix and match these options or come up with your own combinations!

• Fresh fruit: Top mini pancakes with a variety of fresh fruits like strawberries, blueberries, raspberries, fresh berries or sliced banana. 
• Greek yogurt and honey: Serve with a dollop of Greek yogurt and a drizzle of honey on top.
• Maple syrup and cinnamon: A great classic, crown your pancake plate with pure maple syrup and a sprinkle of ground cinnamon. And don’t forget the pecans!
• Nut butter and chopped nuts: Spread a layer of your favorite nut butter or top with a sprinkle of chopped nuts like walnuts, almonds, or pecans.
• Jam: Spread a spoonful of your favorite jam for fruity mini pancakes.

FAQ – Frequently asked questions

More healthy pancake recipes

• Healthy Greek yogurt pancakes for one
• Healthy sheet pan pancakes
• Protein pudding pancakes
• Cottage cheese pancakes
• Protein pancakes without banana
• Protein pancake pizza
• Cottage cheese pancakes (Syrniki)
• Low carb coconut flour pancakes
• Keto chocolate protein pancakes

Watch the video recipe