Pancake Bites Recipe

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pancake bites

Calories: 87kcal

Author: Becky Hardin - Easy Dessert Recipes

Looking for easy breakfast ideas? Regular pancakes are always a fun breakfast dessert, but they can feel time-consuming to make. That’s why this mini pancake bites recipe comes in handy if you love delicious pancakes but don’t have enough time to make them. These mini pancake muffins make for a great, quick breakfast!

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Equipment

Kitchen Scale (optional)
Mini Muffin Tin

Ingredients

2 cups all-purpose flour 240 grams
1 tablespoon granulated sugar 13 grams
2 teaspoon baking powder 8 grams
½ teaspoon kosher salt
1½ cups buttermilk 341 grams, room temperature (see note)
2 large eggs 100 grams, room temperature
4 tablespoons unsalted butter 57 grams, melted (½ stick)
1 teaspoon pure vanilla extract 4 grams
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. 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

Storage: Store pancake bites in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition