Busy weekday mornings shouldn’t mean sacrificing a hot breakfast, which is exactly why these pancake bites have become a staple in my kitchen. My pancake mix mini muffins are easy, reliable, and always turn out moist and fluffy. They’re such a fun and interactive dippable breakfast for my kiddos, and they’re the perfect grab-and-go size for little hands! I love to fill them up with all my favorite mix-ins and toppings and dip them in maple syrup for an extra-sweet treat!
Pancake Mix Mini Muffins
While pancake batter is typically designed for cooking on a griddle, I’ve figured out how to bake it up into moist mini muffins that are perfectly portable. With extra hydration and lift from the acid in buttermilk, these little pancake mix bites get a tender crumb that never turns rubbery. I amp mine up with melted butter in place of oil and a splash of vanilla extract so they taste totally homemade!
One of the best things about these pancake bites is how easy they are to customize for picky eaters. I love setting up a topping station where my kids can add chocolate chips, berries, or even crumbled bacon to their own pancake mix mini muffins. Just keep in mind that juicier add-ins may need an extra minute in the oven.
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High-Heat Hack for Domed Tops
Like I mentioned before, pancake batter isn’t designed to get a super high rise. But if you preheat your oven to 425°F first, then immediately turn the dial down to 375°F when these pancake bites go in, they’ll get an initial blast of heat that helps them rise nice and tall. They’ll still taste amazing either way, but if you really want that rounded shape and have an extra second to spare, this is the way to go!
Pancake Bites Recipe
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
Ingredients
- 2 cups dry pancake mix
- 2 large eggs room temperature
- 4 tablespoons unsalted butter melted (½ stick)*
- 1 teaspoon pure vanilla extract **
- 1½ cups buttermilk room temperature***
- maple syrup optional, for topping
Optional Mix-Ins:
- cereal
- chocolate chips
- fresh fruit
- jam
- cooked crumbled bacon
- sprinkles
Instructions
- Preheat oven to 400°F and spray a 24-count mini muffin tin with nonstick spray, wipe out any excess, and set aside.
- In a large bowl, mix the pancake mix, eggs, vanilla, and butter together. Slowly whisk in the buttermilk until there are no more dry spots.2 large eggs, 4 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 1½ cups buttermilk, 2 cups dry pancake mix
- 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
- 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, or bacon crumbles. Only add a few pieces to each pancake bite, and coat in a bit of flour or pancake mix to prevent sinking.
- If adding jam, make sure to swirl it into the batter to prevent wet, undercooked patches.
- Don’t overspray the muffin tin, or the excess oil will burn onto your bites.
- 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.
- Run a butter knife around the edges of each pancake bite immediately after they come out of the oven, and transfer them to a wire rack to avoid making them soggy.
- Nutritional information does not include optional ingredients or toppings.
How to Make Mini Pancake Bites with Pancake Mix Step-by-Step
Prep: Gather up all of the ingredients and mix-ins you need to make these mini pancake muffins. Bring the buttermilk and eggs to room temperature for 15-30 minutes, and melt the butter by microwaving it in 10-second increments until liquid. Preheat your oven to 400°F (or 425°F for an extra-high rise–see my tip above!). Spray a 24-count mini muffin tin with nonstick spray, wipe out the excess, and set aside.
Mix the Batter: In a large bowl, combine 2 cups of dry pancake mix, 2 large eggs, 4 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract. Slowly whisk in 1½ cups of buttermilk until just combined and no longer streaky.Do not overmix; it’s okay if the mix is a little lumpy.
Portion the Bites: Spoon the batter into the greased wells of your mini muffin pan, filling them to the top. This helps them get a good rise.
Add Mix-Ins (Optional): Sprinkle toppings on each of the mini pancakes as desired. I like cereal, chocolate chips, fresh fruit, jam, cooked bacon, and/or sprinkles. For heavier mix-ins, you may want to toss them in a little flour or pancake mix to prevent sinking. And for jams and jellies, you can swirl them in to prevent wet undercooked batter.
Bake the Bites: Place your pancake bites in the preheated oven (400°F, or 425°F if using the high-heat hack) and bake for 10 minutes, or until a toothpick inserted in the center comes out clean. If you used the 425°F start, remember to drop the temp to 375°F the second the tray goes in! The bites should be pale on top, but no longer wet.
Serve the Bites: Immediately run a butter knife around the edges of each bite, and remove to a wire rack to cool slightly. This helps prevent soggy bottoms. Serve with maple syrup for dipping, if desired. If you’re worried about sticky fingers, I have found that supplying my kids with chopsticks works super well. They can stab each pancake mini muffin and dip it into syrup without making a mess all over!
How to Store, Freeze, and Reheat
Store leftover mini pancake bites in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or zip-top bag to store for up to 2 months. Reheat in the microwave directly from frozen, wrapped in a moist paper towel, for 30-45 seconds or from the refrigerator for 10-15 seconds.
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