Mini Pancakes Recipe

Name: Mariachis de Jaliscos MINI PANCAKES Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cups all-purpose flour; 2 tsp granulated sugar; 1 tsp baking powder; 1 tsp fine salt; 3 tbs milk; 3 tbs milk (additional, for thinning); 1 each large egg; 2 tbs unsalted butter, melted; 1 tsp vanilla extract (optional); 1 tbs unsalted butter (for cooking/serving); 3 tbs maple syrup; 1 tsp powdered sugar (optional); 2 each bacon strips, cooked until crisp; 2 each or breakfast sausages (links), cooked

Inspired by Mariachis de Jalisco

Time25m

Serves1

3 mini pancakes with bacon or sausage.

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Ingredients

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Pancake batter

1 cups 00 bread flour

2 tsp granulated sugar

1 tsp Baking powder

1 tsp fine salt

3 tbs Milk

3 tbs milk (additional, for thinning)

1 each large egg

2 tbs unsalted butter, melted

1 tsp vanilla extract (optional)

Toppings & finishing

1 tbs unsalted butter (for cooking/serving)

3 tbs maple syrup

1 tsp powdered sugar (optional)

Choice of meat

2 each bacon strips, cooked until crisp

2 each or breakfast sausages (links), cooked

Method

Make the batter

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Whisk wet ingredients

In a separate small bowl or measuring cup whisk the large egg, 3 tablespoons milk, the additional 3 tablespoons milk (total 6 tbsp = 3/8 cup), melted butter, and vanilla extract (if using) until smooth.

Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix — a few small lumps are fine. If the batter seems too thick for small pancakes, add milk 1 teaspoon at a time to reach a thick but pourable consistency (batter should drop slowly from a spoon).

Let batter rest 5 minutes while you heat the pan. Resting hydrates the flour and helps puffier mini pancakes.

Cook the meat (can be done while batter rests)

Bacon: In a skillet over medium heat, cook bacon strips 3–5 minutes per side until crisp. Transfer to a paper towel–lined plate to drain. Keep warm. Sausage: For breakfast links, brown over medium heat, turning occasionally, until cooked through (internal temp 160°F / 71°C), about 8–10 minutes. Drain and keep warm.

If making both or reheating, keep meat in a low oven (200°F / 95°C) while you cook the pancakes so it stays warm and crisp.

Cook the mini pancakes

Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease with 1 teaspoon of butter or a little neutral oil and wipe off excess with a paper towel so surface is evenly coated.

Using a small tablespoon or a 1.5-inch cookie scoop, drop batter onto the skillet to form mini pancakes about 2–2.5 inches (5–6 cm) across. Cook 1–1.5 minutes, until small bubbles form on the surface and edges look set.

Flip carefully with a small spatula and cook 30–60 seconds more, until lightly golden and cooked through. Repeat, adjusting heat as needed so pancakes brown gently and cook through without burning. You should get at least 3 mini pancakes per serving from this batter — reserve any extras for seconds or additional servings.

If cooking multiple batches, keep finished pancakes warm on a baking sheet in a low oven (200°F / 95°C) while you finish the rest.

Assemble and serve

Place 3 mini pancakes on a plate. Add either 2 cooked bacon strips or 2 cooked sausage links alongside (or as preferred).

Top pancakes with a small pat of butter, drizzle with about 1 tablespoon maple syrup per pancake (or 3 tablespoons total), and dust with powdered sugar if using.

Serve immediately while warm.