Delightful Pancake Bites: Your New Favorite Easy Breakfast!

Transform your morning routine with these incredibly delicious and irresistibly fun Pancake Bites! Perfect for busy families, these mini pancakes are baked in a muffin tin, creating adorable, bite-sized morsels that are ideal for little hands and grab-and-go convenience. My kids absolutely adore these, especially since they get to personalize each one with their favorite mix-ins and toppings, making breakfast an interactive and happy experience for everyone. Drizzled with rich maple syrup, they are simply irresistible!

Why You’ll Fall in Love with These Mini Pancakes

There are countless reasons why these pancake mini muffins are a total game-changer for breakfast, brunch, or even a quick snack. They’re not just cute; they’re incredibly practical and versatile:

• Kid-Friendly & Fun: Their small size makes them easy for children to hold and eat, and the customization aspect adds an element of excitement to mealtime. It’s a fantastic way to get picky eaters involved in their food!
• Perfect for Busy Mornings: Unlike traditional pancakes that require standing over a griddle, these are baked in a batch, freeing up your time to tackle other morning tasks.
• Grab-and-Go Convenience: Pop them in a container, and you have a ready-to-eat breakfast for school, work, or car trips. No plates or forks required!
• Easy Meal Prep: Make a big batch on the weekend, and you’ll have delicious breakfasts ready for the entire week. They freeze beautifully!
• Endless Customization: From chocolate chips to fresh berries, bacon bits to sprinkles, the possibilities for mix-ins and toppings are limitless, ensuring everyone gets exactly what they want.
• Less Mess: Baking them in a muffin tin means fewer spills and drips compared to flipping pancakes on a stovetop. Plus, they’re self-contained!

Pancake Bites: The Ultimate Muffin Tin Pancakes

At their core, Pancake Bites are exactly what they sound like – fluffy, bite-sized pancakes. But instead of the traditional frying method, we bake our homemade pancake batter in a mini muffin tin. This ingenious technique creates perfectly portioned, snackable pancakes that are both airy and moist.

One of my favorite aspects of this recipe is the opportunity for personalized breakfast fun. I like to prepare a variety of toppings and let each family member customize their own row of mini muffins before they go into the oven. This way, every pancake bite is a masterpiece tailored to individual tastes, and there’s no squabbling over who gets the “best” one!

The Secret to Fluffy Perfection: Buttermilk!

The key to achieving wonderfully moist, tender, and incredibly fluffy pancake bites lies in one magical ingredient: buttermilk. This often-overlooked staple does more than just add a delightful tangy flavor; it’s also an acidic ingredient that reacts beautifully with baking powder. When these two components combine, they create tiny pockets of carbon dioxide, which are responsible for giving our mini pancakes their impressive rise and airy texture in the oven.

Using buttermilk ensures that your pancake bites aren’t dense or rubbery, but rather light, soft, and melt-in-your-mouth delicious. If you don’t have buttermilk on hand, don’t worry! You can easily make a homemade substitute by adding one tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk until it reaches 1½ cups. Let it sit for 5-10 minutes until it slightly curdles, and you’re good to go!

One Simple Tip for a Cleaner Breakfast Experience!

For parents worried about sticky fingers and messy syrup, I’ve discovered a brilliant hack: provide your kids with chopsticks! They can easily stab each pancake mini muffin and dip it into syrup without getting their hands covered in stickiness. It’s a fun, novel way to eat and can significantly reduce post-breakfast cleanup!

Pancake Bites Recipe

Pancake Bites Recipe

These fun, grab-and-go pancake bites are the ultimate easy breakfast idea for busy mornings. The whole family will absolutely love these delicious mini muffins!

Prep:
10 minutes

Cook:
10 minutes

Total Time:
20 minutes

Servings:
20 pancake bites

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1½ cups buttermilk (room temperature)
• 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 (berries, diced banana)
• jam or fruit preserves
• cooked crumbled bacon
• sprinkles

Equipment

• Kitchen Scale (optional, for precise measurements)
• Mini Muffin Tin (24-count)
• Large mixing bowl
• Small mixing bowl
• Hand whisk

Instructions

1. Preheat your oven to 400°F (200°C). Generously spray a 24-count mini muffin tin with nonstick cooking spray, ensuring every cup is coated to prevent sticking. Set the prepared tin aside.
2. In a large mixing bowl, combine all your dry ingredients: 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt. Whisk them together thoroughly to ensure the leavening agent is evenly distributed.
   
3. In a separate, smaller bowl, whisk together your wet ingredients: 1½ cups of room temperature buttermilk, 2 large room temperature eggs, 4 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Beat until well combined.
4. Pour the wet ingredients into the dry ingredients. Using a hand whisk or spoon, gently mix them together just until they are combined. It’s crucial not to overmix the batter; a few lumps are perfectly fine and will result in fluffier pancake bites. Overmixing develops gluten, leading to tougher pancakes.
5. Spoon the pancake batter into each cup of the prepared mini muffin pan, filling them almost to the top. Try to fill them as evenly as possible for uniform baking.
   
6. Now for the fun part! Sprinkle your desired toppings onto each mini pancake in the muffin tin. Whether it’s chocolate chips, fresh berries, cereal, or bacon crumbles, add a small amount to each for individual customization.
   
7. Carefully place the muffin tin into the preheated oven and bake for 10 minutes. The cooking time may vary slightly depending on your oven, so keep an eye on them. They will be lightly golden around the edges and springy to the touch.
   
8. Remove the pancake bites from the oven. Allow them to cool in the pan for a minute or two before gently transferring them to a wire rack. Serve warm with maple syrup, honey, or your favorite pancake accompaniments, if desired.

Notes for Perfect Pancake Bites

*Butter Substitute: You can easily use an equal amount of a neutral-flavored oil, such as vegetable oil, canola oil, or melted coconut oil, in place of the unsalted butter. This can be a great option if you’re looking for a dairy-free alternative (ensure your buttermilk is also dairy-free if needed).

**Flavor Variations: While vanilla extract provides a classic flavor, feel free to experiment! Swap it out for almond extract for a nutty twist, or a hint of orange zest for a bright, citrusy note.

Additional Tips for Success:

• Room Temperature Ingredients: Bringing your buttermilk and eggs to room temperature before mixing helps create a smoother batter and ensures even incorporation, contributing to a more tender finished product.
• Don’t Overfill: While it’s tempting to fill the muffin cups to the brim, filling them about ¾ full allows for optimal rising without overflowing. For this recipe, filling to the top works well due to the specific batter consistency.
• Test for Doneness: Since these pancake bites don’t always brown significantly on top, you can test for doneness by inserting a toothpick into the center of one. It should come out clean or with just a few moist crumbs attached. Don’t worry if they look a bit pale on top; they’re cooked through!
• Rest the Batter: For an even fluffier texture, let your pancake batter rest for 5-10 minutes after mixing and before spooning it into the muffin tins. This allows the gluten to relax and the baking powder to start activating.
• Make Chocolate Pancake Bites: For a chocolatey treat, whisk ¼ cup (approximately 21 grams) of unsweetened cocoa powder along with the dry ingredients. You might need to add an extra tablespoon or two of buttermilk if the batter becomes too thick after adding the cocoa.

Storage: Store any leftover pancake bites in an airtight container in the refrigerator for up to 4 days. This makes them perfect for quick breakfasts throughout the week.

Freezing Instructions: For longer storage, flash freeze the baked pancake bites in a single layer on a parchment-lined baking sheet for 1-2 hours until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty Ziploc bag. They will keep well in the freezer for up to 2 months.

Reheating: Reheat refrigerated pancake bites in the microwave for 10-15 seconds, or until warmed through. If reheating from frozen, microwave for 30-45 seconds, or until hot. You can also warm them gently in a toaster oven for a slightly crispier exterior.

Note on Nutritional Information: The provided nutritional information is an estimate per pancake bite and does not include any optional toppings or additional maple syrup.

Nutrition Facts

Pancake Bites Recipe

Amount Per Serving (1 pancake bite)

Calories 87
Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 27mg9%

Sodium 127mg6%

Potassium 46mg1%

Carbohydrates 11g4%

Fiber 0.3g1%

Sugar 2g2%

Protein 3g6%

Vitamin A 127IU3%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

How to Make Pancake Bites: Step-by-Step Visual Guide

Follow these simple steps, complete with visual aids, to create your own batch of perfect pancake bites!

1. Gather Your Ingredients and Preheat

Before you begin, ensure all your ingredients are measured and ready. It’s especially helpful if your buttermilk and eggs are at room temperature. Preheat your oven to 400°F (200°C) and liberally spray a 24-count mini muffin tin with nonstick spray. This crucial step prevents sticking and ensures easy removal.

2. Mix the Batter to Perfection

In a large bowl, combine your dry ingredients: 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt. Give them a good whisk to ensure everything is evenly distributed. In a separate, smaller bowl, whisk together the wet ingredients: 1½ cups of buttermilk, 2 large eggs, 4 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Pour the wet mixture into the dry, and mix gently until just combined. Remember, a few lumps are desirable – overmixing leads to tough pancakes!

3. Portion the Bites into the Muffin Tin

Using a spoon or a small scoop, carefully transfer the pancake batter into the cups of your greased mini muffin pan. Fill each cup almost to the top. This recipe is designed to yield beautifully puffed mini pancakes, so don’t be shy about filling them generously. This is also where the fun really begins!

4. Add Your Favorite Mix-Ins (Optional)

Now, let your creativity shine! Sprinkle your desired toppings directly onto the batter in each mini muffin cup. Popular choices include mini chocolate chips, fresh blueberries, thinly sliced bananas, a pinch of cinnamon sugar, a tiny dollop of jam, cooked crumbled bacon, or even colorful sprinkles for a festive touch. This step is fantastic for engaging kids and ensuring everyone has a bite they love.

5. Bake the Bites to Golden Perfection

Place the filled muffin tin into your preheated 400°F (200°C) oven. Bake for approximately 10 minutes. The pancake bites will puff up beautifully and should feel springy to the touch when gently pressed. Don’t be concerned if they don’t develop a deep golden-brown crust on top; they are baked, not fried, and will be cooked through and wonderfully soft.

6. Serve Warm and Enjoy!

Once baked, remove the muffin tin from the oven. Let the pancake bites cool in the pan for just a minute or two before gently removing them. Serve them immediately while they are warm and fluffy. A drizzle of warm maple syrup is a classic pairing, but don’t hesitate to serve them with fresh fruit, whipped cream, or a dollop of yogurt for an extra special treat.

Customization Ideas for Endless Fun!

The beauty of these pancake bites is how incredibly adaptable they are. Here are even more ideas to inspire your next batch:

• Sweet Delights:
  • Berry Burst: Add a few mini blueberries, diced strawberries, or raspberries to the batter before baking.
  • Chocolate Lover’s Dream: Mini chocolate chips, white chocolate chips, or even a mix of both.
  • Cinnamon Swirl: Swirl a tiny bit of cinnamon sugar into a few cups of batter for a warm, spiced flavor.
  • Fruity Fun: Diced apples with a sprinkle of cinnamon, or even mashed banana.
  • Nutty Nibblers: A pinch of finely chopped nuts (pecans, walnuts) for a delightful crunch (be mindful of allergies).
• Savory Surprises:
  • Bacon Bits: Finely crumbled cooked bacon adds a salty, savory contrast that’s surprisingly delicious.
  • Sausage Bites: Tiny pieces of cooked breakfast sausage could be mixed in for a heartier option.
  • Cheese Please: A tiny sprinkle of shredded cheddar cheese might sound unusual but can be a surprisingly tasty addition, especially for a savory breakfast mood.
• Playful Toppings (for after baking):
  • Whipped cream and sprinkles
  • Powdered sugar dusting
  • Fruit compote or fruit syrup
  • Nutella or peanut butter drizzle
  • Yogurt and granola

Frequently Asked Questions About Pancake Bites

Can I use regular milk instead of buttermilk?

Yes, you can! If you don’t have buttermilk, you can easily make a homemade substitute. Just add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup with regular milk (dairy or non-dairy) until it reaches 1½ cups. Let it sit for 5-10 minutes until it slightly curdles. This will mimic the acidity of buttermilk and help with the fluffiness.

Can I make these gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). The texture might be slightly different but should still yield delicious results.

Can I make these vegan?

To make these vegan, you would need to use a plant-based milk (like almond or soy) with vinegar/lemon juice to create vegan buttermilk, replace the eggs with a flax egg or a commercial egg replacer (check package instructions for equivalents), and use a plant-based butter alternative or oil. The results may vary slightly in texture.

How do I prevent the pancake bites from sticking to the muffin tin?

Generously spraying your mini muffin tin with a good quality nonstick cooking spray is key. You can also lightly butter and flour the cups for extra insurance, especially if your tin is older or not truly nonstick.

Can I use a regular-sized muffin tin?

You can, but the baking time and yield will change. If using a regular-sized muffin tin, they will be larger and might require 15-18 minutes of baking time. Keep an eye on them and test for doneness with a toothpick.

What’s the best way to store leftover pancake bites?

Store them in an airtight container in the refrigerator for up to 4 days. They also freeze exceptionally well, making them perfect for meal prep.