Step 1: Prep Your Oven & Rack

Preheat your oven to 250°F (120°C). Place a wire rack on a baking sheet and keep it in the oven—this will keep your mini pancakes warm and crisp between batches.

Step 2: Mix the Batter

In a medium mixing bowl, whisk together the milk, egg, canola oil, and melted butter until smooth. Sprinkle the flour, sugar, baking powder, and salt over the wet ingredients. Mix gently with a spatula until just combined. Batter should be thick with a few small lumps.

Step 3: Prepare Your Skillet

Heat a non-stick skillet over medium-high heat. Once hot, reduce heat to medium-low. Lightly brush the surface with canola oil.

Step 4: Pipe the Pancakes

Transfer the batter to a piping bag (or a Ziploc bag with a snipped corner). Pipe dime-sized dots (about ¾ inch) onto the skillet. Keep them spaced slightly apart.

Step 5: Cook and Flip

Cook for 1–2 minutes, or until the edges look set. Flip each mini pancake individually using a spatula or chopsticks. Cook another 1–2 minutes until golden brown.

Step 6: Keep Warm or Serve Immediately

Transfer finished pancakes to the oven rack to keep warm while you cook the rest. Serve warm with syrup, milk, fruit, or whipped cream.