Fluffy Golden Pancake Bites are the perfect bite-sized treat for breakfast, snacks, or even dessert. These mini pancakes are soft, airy, and golden brown, making them an irresistible delight for all ages. Unlike traditional pancakes, these bite-sized versions are easier to handle and require no flipping on a pan.
With a hint of vanilla and a touch of sweetness, they melt in your mouth with every bite. You can serve them with maple syrup, honey, or even dust them with powdered sugar for an extra touch of indulgence. Perfect for busy mornings or weekend brunch, these pancake bites will become a family favorite in no time!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ¼ cup mini chocolate chips or blueberries (optional)
- Maple syrup or honey for serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C) and grease a mini muffin tin lightly with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients – In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). This ensures that the leavening agents are evenly distributed for fluffy bites.
- Prepare the Wet Ingredients – In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures – Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix just until combined; do not overmix, as it can make the pancake bites dense instead of fluffy.
- Fold in Add-ins (Optional) – If using mini chocolate chips or blueberries, fold them gently into the batter to distribute them evenly.
- Fill the Muffin Tin – Using a spoon or small scoop, fill each mini muffin cup about ¾ full with batter to ensure they rise properly without overflowing.
- Bake to Perfection – Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the pancake bites turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve – Let the pancake bites cool in the tin for a couple of minutes before transferring them to a wire rack. Serve warm with maple syrup, honey, or a dusting of powdered sugar.
- Storage Tips – Store any leftover pancake bites in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for a few seconds before serving.
- Freezing Option – These pancake bites freeze well! Place them in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag. Reheat in the oven or microwave when ready to enjoy.