Our family loves to enjoy a big breakfast together on the weekends. We would love to do that every morning, but that just is not realistic because of our schedules. To make our mornings feel a little cozier we make these pancakes and freeze them to eat throughout the week. The miniature size is fun and the perfect size for our toddler. Adele loves these so much that she asks for them as a snack during the day. She’s actually kind of obsessed. I’ve created a monster.
They are easily customizable. Feel free to throw in some fruit or even some chocolate chips! I have yet to try them with non-dairy kinds of milk, but I am sure they will be just as delicious. I will update this post when I try it myself 🙂
Jump to Recipe
First, sift together the flours, baking powder, salt, and sugar. Create a well in the middle.
With my pictures, please take into account that I doubled the recipe when I made them this time so your bowl will not look that full.
Pour milk, egg and melted butter into the well and then mix until smooth.
Heat skillet at medium-high heat and grease well with butter. I don’t mess around here… I LOVE the buttery crispy texture this creates. Here is what my griddle looks like. I rub a stick of butter over the hot griddle until it has an even layer.
Scoop the batter onto your griddle. I used a small ladle I had on hand, which is about 1/3 cup (but maybe a little less). Brown on both sides. Make sure you see plenty of bubbles before flipping 🙂 Re-grease your griddle before each batch to get a consistent crisp.
Serve them up hot or prep them to freeze. Lay them out in a single layer to allow to cool completely before placing them in a ziplock bag. I like to layer parchment paper between the pancakes in the bag so that they don’t stick to each other.
In order to reheat from frozen either heat on high 20 seconds per pancake in the microwave (makes for softer pancakes) or use your toaster oven (this is the best way to keep the outside crispy, my personal favorite).
Top with syrup or your favorite topping. I topped mine with my homemade applesauce (Recipe in the previous post) and a touch of real maple syrup. Yum!
Mini Freezer Pancakes
Ingredients
- 1 cup All purpose flour
- 1/2 cup Whole wheat flour
- 1 teaspoon Salt
- 3 1/2 teaspoons Baking powder
- 1 tablespoon Sugar
- 1 1/4 cup Milk
- 1 Egg
- 3 tablespoons Unsalted butter melted
Instructions
- 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; mix until smooth.
- Heat a griddle or frying pan over medium-high heat. Grease griddle with a good amount of butter. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. I used a small ladle. Brown on both sides. Serve hot or completely cool in a single layer before freezing.
