food 4 tots

Mini fluffy pancakes

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Adapted and modified from:

Not The Kitchen Sink
Jamie Oliver’s Happy Days from the Naked Chef
mini fluffy pancakes, silver dollar pancakes, mini dollar pancakes, how to make pancakes, food for toddlers
1¼ cup plain flour (135g)
1½ tsp double acting baking powder
1 cup milk (at room temperature)
2 tbsp castor sugar
1 tbsp oil
2 large eggs, separated (at room temperature) – note 1
Pinch of salt


  1. In a bowl, combine flour and baking powder. Sieve and set aside.
  2. In another bowl, whisk egg yolks, sugar and milk together until thoroughly combined. Then stir in oil and mix well.
  3. Gradually beat in the sifted dry ingredients and mix until a smooth batter is formed. Do not over-mix (note 2). Set aside.
  4. In another bowl, whisk egg whites with salt until they form soft peaks (note 3). It can be done with an electrical mixer or by hand with a wire balloon whisk. Then gently fold into the batter with the wire balloon whisk to roughly incorporate. After that, change to a rubber spatula to continue the folding until the batter is well incorporated.
  5. Pour mixture into a refillable ketchup plastic bottle (refer to photo above). It is now ready to use. (note 4)
  6. Heat a non-stick pan or griddle on a MEDIUM LOW heat until hot (not smoking hot) (note 5). [Tip: Sprinkling a few drops of water onto the pan. If they sizzle away, the pan is hot]
  7. Pour a little oil onto some kitchen papers. Wipe pan to coat. Repeat this step from time to time.
  8. To make mini round shaped pancakes, hold the plastic bottle upright and squeeze the batter with gentle pressure. First, form an outer circle and then swirl the batter inward to fill up the gap. Watch the video HERE.
  9. Cook the pancake on one side until air bubbles form and the edges are dry. Loosen the pancake with a spatula or spoon and flip it over. Continue to cook the other side until lightly golden brown. DO NOT OVERCOOK. Once it’s done, remove from pan. Refrain from pressing the pancakes.
  10. Serve warm with fresh fruits and a drizzle of honey or maple syrup. It goes well with fruit sauce and yoghurt too. Spread some Nutella or fruit jam would also taste delicious.


  1. Eggs are easier to be separated when cold. But, leave to thaw until room temperature before using  them.
  2. If you do get lumps in your batter at this stage, press it through a sieve using the back of a spoon.
  3. Salt helps to firm up the proteins (source: here). You can also beat the egg white until stiff peaks as mentioned in Jamie Oliver’s recipe. I had tried it out myself and it worked as well just that it’s slightly harder to incorporate into the batter.
  4. For this particular recipe, it is not necessary to rest the batter for 15 minutes. Use the batter as soon as possible before the air bubbles deflate.
  5. To make pancake with even colour, the distribution of heat must be consistently even.
  6. If you do not intend to make mini or different shapes of pancakes, scoop about 1 ladleful of batter onto the pan and cook.
  7. For the first batch, make one or two small pancakes to see the end result. Adjust your heat if necessary. You will get better results in your subsequent batches.
  8. You can keep your pancakes in air tight container and store in fridge for about 4-5 days. To reheat pancakes, preheat your oven/ toaster oven for 5 minutes. Then place your pancakes in the oven/ toaster oven for another 5 minutes (with heat off).

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  1. Lewis says:

    Does just normal baking powder work the same? x

  2. cardigal says:

    Hi! 🙂

    Do u think I can prepare the mix over night and keep in the fridge? Next morning then use the mix to make into pancake?

  3. Jesslyn says:

    Hi goo day,

    How long do the leftover pancakes can last without storing in the fridge? Because I’m thinking to make pancakes for travelling.


  4. yen says:

    Hi, loved ur idea and recipe.planning to make it for a toddler bday party.can I make d night before and serve it d nx afternoon. Will it still b fluffy?Tqvm.
    Is the store bought baking powder double action?Thx

    • food-4tots says:

      Yen: You can keep them in the fridge and reheat them before serving.
      Method of reheating:
      1) remove the pancakes from the fridge in advance, please the pancakes on a lined baking tray, spray some water on them.
      2) preheat your toaster oven for 5 minutes.
      3) one minute before the preheating ends, place the pancake inside. Let them sit inside the toasted oven for a total of 5 minutes (The residue heat will warm them up).

      You need to read the label to confirm it. If you are not sure, it is better not to try. The best is to get from local baking supply shops ie Phoon Huat. 🙂

  5. Charmaine says:

    Can I replace the milk with water or soy milk? Thanks in advance.

  6. Jerlynn says:


    I tried the recipe twice. My kids love it so much! However, my pancakes are only nice on 1 side… the other side too much air bubbles and is not nice. Any idea why?

  7. […] two inches in diameter, and cook until they’re golden crispy on the outside (here’s a great recipe). Poffertje-alternative option number 3 is a cheat, but if you really can’t find mini […]

  8. Selina says:

    What plain flour do u use? Can I use self raising flour?

    • food-4tots says:

      Selina: Plain flour = all purpose flour or middle protein flour. I usually use organic unbleached plain flour. It is not advisable to use SR flour as this recipe has already included baking powder (rising agent). 🙂

  9. Steph says:

    How many pancakes will this recipe make?

  10. Christy teo says:

    Can the pancake batter be stored before hand?

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