These fun grab-n-go Pancake Bites are a simple breakfast idea for busy mornings. The whole family will love these delicious little muffins! paragraph
What’s in Mini Pancake Muffins?
All you need for this easy pancake bites recipe are a few simple ingredients, a muffin pan, and an oven!
- All-Purpose Flour: Gives these bites structure.
- Granulated Sugar: Adds just a touch of sweetness.
- Baking Powder: Helps the bites rise.
- Kosher Salt: Enhances the pancake flavor.
- Buttermilk: Adds moisture and a tangy flavor to the bites and helps them turn out super tender.
- Eggs: Add richness and structure.
- Unsalted Butter: Adds richness and flavor and helps prevent the bites from sticking to the pan.
- Vanilla Extract: Enhances the natural sweetness of these pancake bites.
Pro Tip: Let the pancake batter rest for a few minutes before adding it to the muffin tins for fluffier pancake bites.
Variations on Pancake Mini Muffins
- For gluten-free pancake bites, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
- Feel free to swap out the vanilla extract for a different flavor, such as almond.
- For chocolate pancake bites, add ¼ cup (21 grams) of unsweetened cocoa powder with the dry ingredients. You may need to add a bit more buttermilk if the batter is too thick.
- Feel free to add your favorite mix-ins, such as cereal, chocolate chips, fresh fruit, jam, or bacon crumbles. Only add a few pieces to each pancake bite!
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Pancake bites are just what they sound like– little, fluffy pancakes! Pancake batter is baked in mini muffin tins to create these one-bite treats!
To make these pancake bites gluten-free, use a gluten-free 1:1 baking flour in place of the all-purpose flour, and be sure to only use certified gluten-free mix-ins.
You can add any mix-ins you would add to normal-sized pancakes, such as cereal, chocolate chips, fresh fruit, jam, or crumbled bacon pieces!
If your pancake bites didn’t rise properly, it is likely because you didn’t use enough baking powder or your baking powder is expired. Another reason why these bites may come out dense is if they are overmixed, so be sure to mix just until combined– a few small lumps are okay!
How to Store and Reheat
Store leftover pancake bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 10-15 seconds, until warm.
How to Freeze
Freeze pancake bites in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 2 months. Reheat directly from frozen.
Serving Suggestions
Serve these pancake bites with maple syrup, chocolate sauce, caramel sauce, lemon curd, chocolate chips, jam, fresh fruit, whipped cream, bacon and scrambled eggs, or vanilla ice cream.
Pancake Bites Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups buttermilk room temperature (see note)
- 2 large eggs room temperature
- 4 tablespoons unsalted butter melted (½ stick)
- 1 teaspoon pure vanilla extract
- Maple Syrup optional, for topping
Optional Mix-Ins
- Cereal
- Chocolate Chips
- Fresh Fruit
- Jam
- Cooked Crumbled Bacon
- Sprinkles
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
Instructions
- Preheat oven to 400°F and spray a 24-count mini muffin tin with nonstick spray. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, using a hand whisk, beat the buttermilk, eggs, butter, and vanilla together, then gently mix into the flour just till combined. Do not overmix.2 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoon baking powder, ½ teaspoon kosher salt, 1½ cups buttermilk, 2 large eggs, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Spoon the batter into the mini muffin pan, filling them to the top.
- Sprinkle toppings on each of the mini pancakes.Cereal, Chocolate Chips, Fresh Fruit, Jam, Cooked Crumbled Bacon, Sprinkles
- Place in the oven and bake for 10 minutes.
- Remove and serve with maple syrup, if desired.Maple Syrup
Notes
- Buttermilk: If you don’t have buttermilk, you can make your own by measuring 1½ cups of milk, removing 1½ tablespoons of it, and mixing in 1½ tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- For gluten-free pancake bites, replace the all-purpose flour with an equal amount of gluten-free 1:1 baking flour.
- You can use an equal amount of neutral oil, such as vegetable, canola, or coconut oil, in place of the butter.
- Feel free to swap out the vanilla extract for a different flavor, such as almond.
- For chocolate pancake bites, add ¼ cup (21 grams) of unsweetened cocoa powder with the dry ingredients. You may need to add a bit more buttermilk if the batter is too thick.
- Feel free to add your favorite mix-ins, such as cereal, chocolate chips, fresh fruit, jam, or bacon crumbles. Only add a few pieces to each pancake bite!
- Let the pancake batter rest for a few minutes before adding it to the muffin tins for fluffier pancake bites.
- These pancake bites don’t brown on top, so don’t worry if yours look a bit pale.
- Test for doneness by inserting a toothpick into the center of a pancake bite; it should come out clean or with moist crumbs.
- Nutritional information does not include optional toppings
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