Fluffy Mini Pancake Cakes

Introduction

Fluffy Mini Pancake Cakes are the perfect cross between pancakes and sponge cakes—soft, airy, and lightly golden on the outside while staying tender and moist inside. They’re simple, versatile, and utterly delightful, making them ideal for breakfast, afternoon tea, or even festive gatherings. Whether served plain, dusted with powdered sugar, or drizzled with honey and jam, these little cakes bring warmth and comfort in every bite.

Ingredients

• 2 cups (250 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 3 large eggs

• 1 cup (200 g) sugar

• 1 cup (240 ml) plain yogurt (or buttermilk)

• ½ cup (120 ml) milk

• ½ cup (120 ml) vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

Instructions

1. Prepare the Batter

• In a bowl, sift together the flour, baking powder, baking soda, and salt.

• In a large separate bowl, beat the eggs with sugar until pale and fluffy.

• Add yogurt, milk, oil, and vanilla extract to the egg mixture. Whisk until smooth.

• Gradually fold in the dry ingredients, mixing gently until a thick, lump-free batter forms.

2. Cook the Mini Cakes

• Heat a non-stick skillet or mini cake molds over medium-low heat, lightly greasing with butter or oil.

• Pour small portions of batter into the skillet or molds, shaping them into round cakes.

• Cook until bubbles appear on the surface and the edges begin to set, then flip carefully and cook until golden brown on both sides.

3. Serve

• Serve warm, plain, or with honey, maple syrup, or chocolate sauce.

• For extra charm, dust with powdered sugar or pair with fresh fruits.

Conclusion

Fluffy Mini Pancake Cakes are proof that simple ingredients can create something extraordinary. Their light, spongy texture and golden finish make them irresistible for both kids and adults. Easy to whip up and endlessly versatile, they’re perfect for turning an ordinary day into a special occasion.