Mini Muffin Pancake Bites
These mini pancake bites are soft, golden, and perfect for dipping. Quick to make, customizable, and great for meal prep, they make an ideal snack or breakfast.
Ingredients
Pancake Batter
- 1 cup pancake mix or all-purpose flour plus 2 teaspoons baking powder Use a pancake mix for shortcuts
- 2 tablespoons sugar Optional for sweeter bites
- 1 large egg
- 3/4 cup milk Add 1-2 tablespoons more if needed
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 pinch salt If using all-purpose flour
Mix-ins
- mini chocolate chips, blueberries, chopped strawberries, diced bananas, or cinnamon sugar Customize according to preference
Greasing
- Neutral oil spray or melted butter For greasing the mini muffin pan
Instructions
Preparation
- Preheat oven to 375 degrees F. Grease the mini muffin pan well.
- In a bowl, whisk egg, milk, melted butter, and vanilla. Add pancake mix and sugar, then stir just until combined. Do not overmix; a few small lumps are fine.
- If the batter feels thick, add a tablespoon of milk at a time until it’s pourable but not runny.
- Fill each mini muffin cup about 3/4 full. Add a few mix-ins on top or gently fold them into the batter before scooping.
Baking
- Bake for 9 to 12 minutes, until the tops spring back when touched and edges are lightly golden. A toothpick should come out mostly clean.
- Cool in the pan for 2 minutes, then loosen the edges with a small knife and transfer to a rack.
- Serve warm with butter, maple syrup, or yogurt for dipping.
Notes
Let the poppers cool completely, then store in an airtight container in the fridge for up to 4 days. To freeze, place on a sheet pan to firm up for 30 minutes, then pop them into a freezer bag. Reheat in the oven at 350 degrees F for 5 to 7 minutes or in the microwave for 20 to 30 seconds.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 100mgSugar: 1g
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