Pancake Bites (Mini Pancake Muffins)
User Reviews
5
Pancake Bites (Mini Pancake Muffins)
Description
This recipe transforms traditional pancake ingredients into small, portable bites by baking them in mini muffin tins. The batter mixes flour, baking powder and soda, salt, with buttermilk, egg, maple syrup, melted butter, and vanilla extract. Mini chocolate chips or blueberries are folded in for bursts of sweetness.
Preheated to 350°F, the mini muffin pan yields pancake bites that puff up and develop golden edges while remaining soft inside. The recipe suggests reserving a few chips to sprinkle on top before baking for attractive presentation. These bites can be served with additional maple syrup, making them a convenient alternative to pancakes without stovetop cooking.
Storage and reheating tips include keeping leftovers in an airtight container in the fridge up to four days or freezing up to three months. Gentle reheating in the microwave or oven restores warmth and texture.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 large egg
- 2 tablespoons pure maple syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract pure
- 1/3 cup mini chocolate chips or blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin tin with cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In a measuring cup or small bowl, whisk together the buttermilk, egg, maple syrup, melted butter and vanilla.
- Add wet ingredients to the dry ingredients and stir with a spoon until combined.
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Spoon the pancake batter into the mini muffin pan, about 2/3 full.
- Bake for 10 to 12 minutes. They should be puffed up and the edges are starting to golden.
- Serve with maple syrup, if desired.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled pancake bites up to 3 months in freezer-safe containers.
- Reheat in the microwave for 10 seconds or in the oven to serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24mini pancakes
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 67mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
