Pancake Bites Recipe

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: pancake bites

Calories: 67kcal

Author: Becky Hardin

These fun, grab-and-go pancake bites are a simple breakfast idea for busy mornings. Made with a handy boxed mix and baked in a mini muffin tin, they're light, fluffy, and perfect for dipping in maple syrup!

Print Recipe

US Customary - Metric

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

*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.

***Boxed mix is usually designed for water or milk. Using buttermilk will make them much thicker and tangier. If the batter is too thick to pour, add another splash of buttermilk.

Tips:

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.

Meal Prep: Freeze your bites in a single layer on a lined baking sheet until solid, then transfer to a zip-top bag for storage. Wrap frozen bites in a damp paper towel and microwave for 20-30 seconds for a quick and easy breakfast.

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