Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup
Celebrate the magic of the holiday season with these festive brunch bites. At this time of year, families gather for brunch in their festive PJs and fuzzy slippers. It’s a time for shared warmth, joy, and nourishing foods.
Why I Made This Recipe
I love a good pancake recipe. So much so, I’ll make pancakes with almond flour, oat flour, oat milk, nuts, chocolate, blueberries, bananas, you name it!
These sweet cream pancakes came together because I wanted something mini to serve alongside sliced apples and maple peanut butter syrup. The addition of kefir to these pancakes adds not only flavor but makes super fluffy pancakes too.
Why You Should Make This Recipe
You will love this recipe. This pancake batter is better than any store-bought pancake mix and easy to whip together. The mini pancakes make a twist on breakfast. Moreover, they go well with your favorite pancake toppings such as chocolate chips, fresh berries, sliced apples, toasted nuts, maple syrup, or whipped cream.
Additionally, you can make this recipe with normal sized or jumbo sized pancakes.
Tools You May Need
- Mixing Bowls – One small, one large
- A whisk
- Measuring cups and spoons
Ingredients for Mini Sweet Cream Pancakes
- All-Purpose Flour
- Baking soda
- Baking Powder
- Salt
- Kefir
- Heavy Cream
- Real Maple Syrup
- Eggs
- Vanilla extract
How To Make This Recipe
Keep in mind, if you would like to make full sized pancakes, this recipe works for those too!
Preheat Griddle
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it’s okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve these pancakes with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
FAQs (Ask a Dietitian!)
Why are these Pancakes so fluffy?
The fluffiness of these pancakes is attributed to leavening agents like baking powder, proper mixing techniques, and a thick, well-balanced batter. Fresh ingredients, medium cooking temperatures, and a brief resting time further contribute to their light and fluffy texture.
What are 3 different types of pancakes?
There are many many types of pancakes from various cultures. Some of which include French, Japanese, Indian, Swedish, Mexican, Russian, Chinese, and Scottish. While I have not tried all of these varieties I will discuss three pancake types that I absolutely love.
- French Crepes: Crepes are thin pancakes that originated in France. They are typically served with various fillings such as Nutella, fruit, and whipped cream. Although sweet crepes are mouth-watering, savory crepes filled with cheese, and vegetables are also very tasty.
Recipe: Vegan Mocha Chocolate Crepes by Alice Pagès on the blog Early Brawd.
- Indian Dosas: Dosas are thin but also crispy and originate from South India. The batter is a mixture of fermented rice and urad dal and is cooked on a hot griddle. They are commonly served with sambar or coconut chutney.
Recipe: Dosa by Dassana Amit from Dassana’s Veg Recipes
- Chinese Scallion Pancakes: Also called Cong Yu Bing, Chinese Scallion Pancakes are savory pancakes made with a simple dough and filled with chopped scallions. These pancakes are pan fried until crispy and golden brown. Different from western style pancakes, Scallion Pancakes are made from a simple flour-water dough.
Recipe: Scallion Pancake by Wei Guo of Red House Spice
Five Tips for the Perfect Pancakes
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- Properly Measure The Ingredients: Accurate measurements are crucial for successful pancake batter; use liquid cups for wet ingredients and measuring cups for dry to prevent over or under-measuring. These specialized cups ensure precision by accommodating the unique characteristics of each type of ingredient.
- Avoid Overmixing: Don’t over-stir the batter; this can lead to tense, tough pancakes.
- Proper Cooking Temperature: A Preheated pan is essential before cooking the pancakes. Too hot and the pancakes may brown too quickly and stay raw in the middle, however too low and they might become pale and lack the desired temperature. So, cook your pancakes on a medium to medium-high hot surface.
- Wait For Bubbles: Wait for bubbles to appear on the surface of the pancake before flipping; this signals that the bottom is cooked and ready for flipping.
- Serve Fresh Off The Griddle: Freshly cooked pancakes fresh off griddle offer enhanced flavor, lightness, and fluffiness. While cold pancakes may become dense with muted flavors.
Like This Recipe? You Will Love These Other Breakfast Recipes!
Strawberry Cornbread Muffins Recipe
Strawberry Smoothie Bowl [Vegan and High Protein]
Green Juice Smoothie: The Best Morning Juice
Mini Sweet Cream Pancakes (made with Kefir)
Equipment
- 1 griddle
- 2 mixing bowls
- 1 Whisk
- 1 set of measuring cups
- 1 Set of measuring spoons
Ingredients
- 1 ¾ cup all purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp kosher salt
- 2 large eggs
- 1¼ cup kefir
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
Preheat Griddle
- Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
- In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
- Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
- Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
- Serve with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Notes
Nutrition
Maple Peanut Butter Syrup
Equipment
- 1 Sauce Pan
- 1 rubber spatula
Ingredients
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- optional addition - 1to 2 tbsp milk (adjusted for consistency preference)
Instructions
Combine Ingredients
- In a small saucepan over low heat, combine the peanut butter and maple syrup.
Warm and Serve
- Gently heat the mixture, stirring continuously until the ingredients are combined.
- Serve with sliced apples, sliced pears, Mini Sweet Cream Pancakes, or waffles.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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