Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup
These mini pancakes are the perfect bite-sized treat for cozy mornings at home. Whether you’re gathering with loved ones for a weekend brunch or just treating yourself to a special breakfast, these fluffy sweet cream pancakes bring comfort, joy, and a touch of indulgence to the table.
Why You Should Make This Recipe
If you love homemade pancakes, this recipe is a must-try. These sweet cream pancakes are light, fluffy, and easy to make! I love this recipe because it is:
- An Easy Breakfast: Quick to whip up with simple pantry ingredients.
- The Perfect Size: Mini pancakes make breakfast much fun for the whole family.
- Makes Leftover Pancakes: Store extras for busy mornings when you need a fast meal.
- Homemade Pancakes are Better!: Better than any store-bought mix, with a light and fluffy texture.
- I Use My Favorite Toppings: Pair with my Peanut Butter Syrup, Homemade Vanilla Cinnamon Peanut Butter, chocolate chips, fresh berries, whipped cream, Date Caramel, or maple syrup.
- It’s a Versatile Option: Make them mini, regular, or fun shapes to fit your craving.
Tools You May Need
Having the right tools makes this recipe even easier to prepare:
- Mixing Bowls: One small, one large
- Whisk: For mixing the batter smoothly
- Measuring Cups & Spoons: For accurate ingredient measurements
- Griddle or Skillet: To cook the pancakes evenly
- Spatula: For flipping pancakes without breaking them
Ingredients for Mini Sweet Cream Pancakes
- Dry Ingredients:
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All-purpose flour: provides structure and a soft texture
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Baking soda: helps the pancakes rise and brown evenly
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Baking powder: adds additional lift for fluffier pancakes
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Salt: enhances the overall flavor
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Wet Ingredients:
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Kefir: adds moisture, a slight tang, and beneficial probiotics
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Heavy cream: creates a rich, tender crumb
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Pure maple syrup: real maple syrup sweetens the batter and use it for topping
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Eggs: bind the ingredients and add protein
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Vanilla extract: adds warmth and depth of flavor
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How To Make These Delicious Mini Pancakes
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 bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients: In a medium 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 non-stick skillet (I used a ¼ cup measuring cup and filled it about half 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 fluffy pancakes with maple syrup, whipped cream, melted butter, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Storage and Reheating Tips
Leftover pancakes? No problem! These mini pancakes store well for quick and easy delicious breakfast for another day.
- Refrigerate: Store in an airtight container in the fridge for 2-3 days.
- Freeze: Let pancakes cool completely, then layer them between parchment paper in a freezer-safe bag. Store for up to 3 months.
- Reheat:
- Microwave: Heat in 10-15 second intervals until warm.
- Toaster Oven: Toast at 325°F for 5 minutes for a crispy texture.
- Skillet: Warm on low heat for a couple of minutes per side.
Storage Tip: Freeze pancakes in individual portions for easy grab-and-go breakfasts!
Ingredient Substitutions & Variations
This recipe is super flexible, swap ingredients based on what you have on hand!
- Dairy-Free: Replace kefir with dairy-free yogurt and heavy cream with coconut milk or almond milk.
- Flour Options: Substitute with oat flour, whole wheat flour, or a 50/50 blend for added fiber and a heartier texture. You may need to adjust liquid slightly depending on the flour used.
- Sweetener Swap: Use honey, coconut sugar, or agave instead of maple syrup in the batter.
- Add Flavor: Enhance the batter with cinnamon, nutmeg, cardamom, or vanilla bean paste.
- Boost Protein (My Favorite): Add a scoop of vanilla protein powder or 1–2 tablespoons of almond flour to increase protein and satiety. If you do, reduce the all-purpose flour slightly (start by removing 2–3 tablespoons) to maintain the right batter consistency.
Make These Small Pancakes a Balanced Meal
Pair these tiny pancakes with protein and fiber-rich sides for a well-rounded breakfast.
- Protein Boost: Serve with Greek yogurt, cottage cheese, or chia pudding.
- Healthy Fats: Top with my peanut butter syrup, almond butter, or a sprinkle of sunflower seeds.
- Fiber-Rich Pairings: Add fresh fruit such as sliced apples, banana slices, or even a green smoothie on the side.
- Savory Twist: Try these pancakes with fried eggs and crispy bacon for a sweet-and-savory combo.
Five Tips for the Perfect Pancakes
- 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 like a large skillet, electric griddle, or hot pan.
- 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.
Bonus Tip!
Pour your batter into a clean squeeze bottle or piping bag for easy, mess-free pancakes. It’s perfect for making evenly sized minis and even more fun when you get creative with shapes. Try hearts, stars, snowmen and women, letters, or simple smiley faces with mini chocolate chips for a delightful twist or for special occasions! This is a great way to get kids involved or add a little extra joy to a weekend breakfast.
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, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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