Mini Puffed Oven Pancakes


Breakfast is probably one of the best meals of the day because you can totally get away with eating dessert. And it still counts as a real meal. I mean really- cinnamon rolls, pancakes, waffles…. A total win-win in my book! These little cuties are no exception. What is with mini things that all of a sudden become 10 times cuter? It’s a fun mix up of regular ol’ pancakes. And they are adorable to boot. Super easy to mix up and pop in the oven. If I have heavy cream in the fridge, I can’t resist making whipped cream. And of course, thawed fruit puts it over the top in my book!


I am in total love with this recipe. My kids love it. And it is a perfect way to use up that extra whipped cream from the angel food cake roll… They are light and delicious. These would be super easy for a breakfast or brunch party. You could easily bake these before people arrive, then keep them in the warming oven or in a basket covered with a cloth and place the toppings in bowls alongside. Perfect!

Mini Puffed Oven Pancakes

Yield: about 24 mini muffin pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2-3 tablespoons unsalted butter, melted (optional)
  • powdered sugar (optional)


Place a mini muffin pan on a cookie sheet (for easy removal), then place in the oven and preheat to 400ºF.  While oven is heating, place flour, milk, eggs, vanilla extract and salt in a blender and blend until smooth.  Carefully remove the pan from the oven and quickly spray the wells with non-stick spray. Fill the muffin wells 3/4 full with batter.  Place the pan in the oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on a plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar, if using.  Serve immediately with whipped cream, maple syrup, and thawed (or fresh) fruit, if desired.

Recipe adapted from Our Best Bites


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