Pancake Bites (Mini Pancake Muffins)

Mini pancake bites on a white plate with a side of maple syrup for serving.

Pancake Bites (Mini Pancake Muffins)

Add you favorite mix-ins to these easy pancake bites that are ready in 20 minutes or less!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings mini pancakes

Calories 52kcal

Author Katie G.

Equipment

Mini Muffin Pan

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 melted butter
1 teaspoon pure vanilla extract
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

Storage: Store in an airtight container in the fridge for up to 4 days. To freeze, allow them to cool completely, then store in a freezer safe container in the freezer for up to 3 months.

To reheat, pop them in the microwave for 10 seconds to warm them up. Or reheat in the oven.

Nutrition