Mini Pancake Bites
Get all the cozy, fluffy goodness of homemade pancakes, baked in a mini muffin tin so you can crank out a whole batch at once. Perfect for little hands to dip in syrup on busy weekday mornings.
Why pancakes baked in a mini muffin tin rock
I love sending my family out the door with a hot breakfast, but I don’t typically have time to make a batch of pancakes for them in the morning.
These bite sized pancake mini muffins are a perfect solution because I can make them in advance, freeze them, and just pull a few out at a time to warm up quickly. They reheat beautifully and freeze well, making them ideal for a breakfast meal prep option.
Perfect for an easy grab-and-go breakfasts, school mornings, brunch buffets, bridal showers and even or a fun “brinner” (breakfast for dinner) meal, these little guys are always a hit.
Ingredients
- flour
- sugar
- baking powder
- salt
- butter
- buttermilk
- egg
- vanilla
How to make Mini Pancake Bites
Prep the pan & oven – Preheat oven to 350°F, and grease a mini muffin tin with nonstick cooking spray.
Melt the butter – In a small saucepan over medium heat, melt 5T butter (stir a few times to prevent it from scorching)
Mix the dry ingredients – In a medium bowl, or stand mixer, whisk together 1.5 cups flour, 2T sugar, 1T baking powder, and 1/4t salt.
Mix the wet ingredients – In another bowl, whisk 2 cups buttermilk, 1 egg and 2 tsp vanilla, until combined. Slowly add the and melted butter and whisk everything together (it’s ok if there are some lumps from the hot butter combining with the cold milk).
Combine – Pour the wet ingredients into the dry and mix gently until combined into a nice batter (I use my stand mixer on the low setting).
Fill mini muffin tin – Use a small cookie scoop like this one to fill each cup about 2/3 full with the batter.
Bake – Bake for 10–12 minutes, or until the tops are lightly golden. (Tip: you can double check that they are cooked enough by inserting a toothpick in the center. If it comes out clean, they are ready).
Cool slightly – Let the pancake bites cool in the pan for a couple of minutes, then pop them out of tin and onto a wire rack to finish cooling.
Serve – Serve warm with a side of maple syrup for dipping. Nutella and jam are also fun to have on hand and as well.
Fun pancake mix-in ideas
Have some fun with the pancake bites by experimenting with different mix ins. We love mini chocolate chips, but here are some other ideas…
- Milk, dark or white chocolate chips
- Crushed candy bars (Snickers are another favorite)
- Blueberries or raspberries
- Diced apples and cinnamon
- Sprinkles (fun for birthday mornings)
Leftover Storage, Freezing + Reheating
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Let mini pancakes cool completely, then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
Reheat instructions:
Microwave: Place pancake bites on plate or Pape towel and heat in 30 second intervals until heated through.
What to serve with mini pancake bites
- fresh fruit (berries, orange slices, or banana)
- sausage, bacon or ham
- yogurt
- scrambled eggs or egg bake
FAQ’s
Yes. Swap buttermilk for 1%, 2%, or whole milk. Your bites will be slightly less fluffy.
Don’t overmix. Stir just until you no longer see big streaks of dry flour. Some small lumps are okay.
Sure! Just use a gluten-free flour or a gluten-free pancake mix that’s designed for pancakes/muffins.
Mini Pancake Bites
Equipment
- 1 whisk or electric mixer
- 1 mini muffin tin
- 1 small cookie scoop
- 1 spatula
Ingredients
- 1½ cups flour
- 2 T sugar
- 1 T baking powder fresh (if older than 6 months, get a new one)
- ¼ tsp salt I use coarse salt, if using table salt, use less
- 5 T unsalted butter melted
- 2 cups buttermilk
- 1 egg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F, and grease a mini muffin tin with nonstick cooking spray. In a small saucepan over medium heat, melt 5T butter (stir a few times to prevent it from scorching).
- Meanwhile, in a large mixing bowl, whisk together 1 1/2 cups flour, 2T sugar, 1T baking powder, and 1/4t salt.
- Pour the melted butter into a separate bowl, and stir in 2 cups buttermilk, 2t vanilla and 1 egg until well combined. Note: some small lumps may form as a result of the hot butter mixing with the cold milk, so don't be alarmed. This is completely fine!
- Pour the wet ingredients into the dry and mix gently until combined into a nice batter (I use my stand mixer on the low setting).
- Use a small cookie scoop like this one to fill each cup about 2/3 full with the batter.
- Bake for 10–12 minutes, or until the tops are lightly golden. (Tip: you can double check that they are cooked enough by inserting a toothpick in the center. If it comes out clean, they are ready).
- Let the pancake bites cool in the pan for a couple of minutes, then pop them out of tin and onto a wire rack to finish cooling. Repeat with the remaining batter.
- Serve warm with a side of maple syrup for dipping. Nutella and jam are also fun to have on hand and as well. Makes approx 36 mini bites.
Notes
- Milk, dark or white chocolate chips
- Crushed candy bars (Snickers are another favorite)
- Blueberries or raspberries
- Diced apples and cinnamon
- Sprinkles (fun for birthday mornings)
