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Pancake Bites

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Pancake Bites are fluffy, bite-sized breakfast treats baked in a mini muffin pan for an easy alternative to traditional pancakes. Customize them with berries, banana, chocolate chips, nuts, or other favorite mix-ins for a convenient breakfast or snack.

Ingredients

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Milk
  • Large egg
  • Unsalted butter, melted
  • Vanilla extract
  • Fresh blueberries, optional
  • Chopped strawberries, optional
  • Mini chocolate chips, optional
  • Sliced banana, optional
  • Ground cinnamon, optional
  • Chopped pecans or walnuts, optional
  • Maple syrup, for serving
  • Fresh berries, for serving
  • Powdered sugar, optional, for serving
  • Yogurt, optional, for serving

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a mini muffin pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir gently just until combined. A few small lumps are fine, so avoid overmixing the batter.
  6. Spoon the batter into the prepared mini muffin cups, filling each about three-quarters full.
  7. Add a small amount of your chosen mix-ins to each cup, such as blueberries, strawberries, banana pieces, or mini chocolate chips.
  8. Gently press the toppings slightly into the batter.
  9. Bake for 10–12 minutes, or until the Pancake Bites are lightly golden and a toothpick inserted into the center comes out clean.
  10. Allow the Pancake Bites to cool in the pan for about 5 minutes.
  11. Carefully transfer them to a serving plate or cooling rack.
  12. Serve warm with maple syrup, fresh berries, yogurt, or a light dusting of powdered sugar.

Notes

  • Avoid overmixing the batter to help keep the Pancake Bites light and fluffy.
  • Blueberries, strawberries, raspberries, diced apples, peaches, and small banana pieces all work well as fruit additions.
  • Try blueberry and lemon zest, chocolate chips, apple and cinnamon, pumpkin and pumpkin spice, or pineapple and coconut for different variations.
  • Grease the mini muffin pan thoroughly to prevent sticking.
  • A prepared pancake mix can be substituted for the homemade batter and baked using the same method.
  • A standard muffin pan can be used, but the larger Pancake Bites will require additional baking time.
  • Store cooled Pancake Bites in an airtight container in the refrigerator for up to 4 days.
  • Reheat briefly in the microwave or in a 325°F (165°C) oven until warm.
  • Freeze cooled Pancake Bites for up to 2 months. Freeze in a single layer first, then transfer to a freezer-safe container.

Nutrition

Find it online: https://thefamilycooking.com/pancake-bites/