Pancakes are one of the best foods ever created. They are incredibly easy to make and they taste out of this world delicious! Not to mention my picky eating kids always clear their plates when I make them. So, when I saw these on Pinterest from Five Heart Home I knew I had to try them!
They were a breeze to make and I couldn’t stop dunking and poppin em! I love anything that is miniature and bite size, it just makes food that much better and funner to eat, for both young and old alike. These pancake bites are so easy to throw together and you don’t have to stand around forever flipping pancakes! Just pour in the batter, add toppings and give a quick bake in the oven, it’s as easy as that.
I definitely preferred these fresh out of the oven so if you don’t think you’ll need 44 then just make half the recipe.
Mini Muffin Pancake Bites
Fun and tasty pancakes in mini bite size muffin form. Fill with fruit or chocolate chips, or bake then brush with butter and roll in cinnamon sugar.
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup buttermilk
- 2 large eggs
- 3 Tbsp unsalted butter , melted
- Blueberries , raspberries, mini chocolate chips or melted butter and cinnamon sugar (optional)
- Maple syrup , for serving
Preheat oven to 400 degrees. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.
Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about 2/3 full (a heaping Tbsp into each. I have a 1 1/2 Tbsp cookie scoop and filled it nearly full). If adding toppings, add 4 blueberries in each, or 1 raspberry, or scant 1 tsp mini chocolate chips. If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan and immediately roll in cinnamon sugar (these taste like churros!).
Bake in preheated oven 10 - 12 minutes (they won't color much, or maybe the top element in my oven is slacking, but they should be nice and puffed and centers shouldn't be wet. You can break one open to test).
Cool one minute then invert onto a wire rack (for the blueberry version you may need to run a sharp knife around edges to loosen). Serve immediately with maple syrup.
Recipe source: adapted slightly from Five Heart Home