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Pancake Bites take everything you love about a stack of fluffy pancakes and turn it into a bite sized, dippable breakfast studded with fresh raspberries and blueberries, and these have become the most requested *Saturday morning* treat in our house. They bake up in a mini muffin tin, so there is no standing at the stove flipping pancakes one at a time. If you love a fruity breakfast, our oatmeal pancakes with strawberries are another wholesome favorite.
A simple pancake batter studded with fresh berries bakes up in a mini muffin tin for a fun, dippable breakfast bite.
Pancake Bites Quick Look
- 🕒 Prep Time: 8 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 34 pieces
- ⚡ Calories: 42kcal
- 🌶️ Flavor Profile: Fluffy and lightly sweet with bursts of fresh berries
- ✋ Difficulty: Easy, about as simple as our ricotta pancakes
Quick Answer
Whisk together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk milk, egg, melted butter, and vanilla, then stir the wet mixture into the dry ingredients just until combined. Fold in fresh raspberries and blueberries, then fill a mini muffin tin with about a tablespoon of batter per cup. Bake at 400 degrees for 10 to 12 minutes until puffed and lightly golden. Dust with powdered sugar and serve warm with maple syrup for dipping.
Jump to:
Why This Recipe Works
Click to see the technique science
- A mini muffin tin means no flipping. Baking the batter in a mini muffin tin lets the oven do all the work, so there is no standing over the stove flipping individual pancakes.
- Mixing just until combined keeps them fluffy. Overmixing pancake batter develops the gluten and makes the bites dense, so stirring just until the dry patches disappear keeps them light and fluffy.
- Fresh berries burst with flavor. Folding in whole raspberries and blueberries means every bite gets a pocket of juicy, fresh berry flavor.
- High oven heat gives quick puff and color. Baking at 400 degrees lets the bites puff up and turn lightly golden in just 10 to 12 minutes.
- A tablespoon of batter is the perfect bite size. Filling each mini muffin cup with about a tablespoon of batter gives you a perfectly portioned, poppable bite.
- They are just as good dipped as they are dusted. A dusting of powdered sugar and a side of warm maple syrup for dipping means every bite can be customized to taste.
Why You’ll Love This Recipe
- They turn a stack of pancakes into a fun, poppable breakfast bite.
- Fresh raspberries and blueberries burst with flavor in every bite.
- They are just as fun to make with kids as our easy sheet pan pancakes.
Key Ingredients
A simple pancake batter and a couple handfuls of fresh berries are all you need for these mini pancake bites.
- All purpose flour: The base of the fluffy pancake batter.
- Fresh raspberries and blueberries: Folded into the batter for bursts of juicy berry flavor in every bite.
- Baking powder: Gives these mini pancake bites their light, fluffy rise.
- Whole milk and egg: Whisked together for a smooth, pourable pancake batter.
- Melted butter: Adds richness and helps the bites turn lightly golden as they bake.
See recipe card for exact quantities.
Variations and Substitutions
These Pancake Bites are easy to switch up depending on the season or what berries you have on hand.
- Swap the raspberries and blueberries for diced strawberries or chopped blackberries.
- Add a handful of mini chocolate chips for a fun chocolate chip pancake bite.
- Use a silicone mini muffin pan for the easiest release once baked.
- Serve alongside our lemon poppy seed pancakes for a fun breakfast spread with variety.
How to Make Pancake Bites
- Preheat the oven to 400 degrees. Spray a mini muffin tin with baking spray and set it aside. Stir together the flour, sugar, baking powder, and salt in a large bowl, then set aside.
- Whisk the milk, egg, butter, and vanilla in a small bowl until combined.
- Add the wet mixture to the dry ingredients and mix just until combined.
- Fold in the raspberries and blueberries.
- Fill each mini muffin tin cup with 1 tablespoon of the batter. You will need two muffin tins for this, or you can bake in batches.
- Bake for 10 to 12 minutes until puffed up and just very lightly golden brown, and a toothpick inserted into the center comes out clean. Pop the pancake bites out and dust with optional powdered sugar, then serve with maple syrup for dipping.
Recipe Tips & Tricks
- Do not overmix the batter since a few lumps are fine and overmixing makes the bites tough.
- Toss the berries in a little flour before folding them in to help prevent them from sinking to the bottom.
- Fill the muffin cups about three quarters full so the bites puff up nicely without overflowing.
- Use a small cookie scoop for quick, even portioning across the whole tin.
- Let them cool for a minute before popping them out so they release cleanly from the pan.
- Reheat in the microwave for 10 seconds to bring back that fresh baked warmth if serving later.
Serving Ideas and Suggestions
These Pancake Bites are perfect for dipping in warm maple syrup, but they are just as good on their own for little hands to grab and go.
Serve them alongside scrambled eggs and bacon for a full breakfast spread, or pair with our best buttermilk pancakes for a big weekend brunch.
They make a fun addition to a kids’ breakfast board next to yogurt and fresh fruit.
Pack a few in a lunchbox or snack container for an easy on the go breakfast or after school snack.
For a party brunch, arrange them on a platter with a few dipping sauces so guests can mix and match flavors.
Pancake Bites FAQs
Fresh berries work best since frozen berries release extra moisture and can turn the batter purple or soggy. If using frozen, do not thaw them first and fold them in quickly.
Make sure to generously spray the mini muffin tin with baking spray before adding the batter, and let the bites cool for a minute before popping them out.
Yes, bake them ahead and store in an airtight container in the fridge for up to 3 days, then reheat in the microwave for about 10 seconds before serving.
Yes, freeze the baked and cooled bites in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or oven straight from frozen.
Yes, simply leave out the berries for a plain mini pancake bite, or swap in mini chocolate chips for a different flavor.
This recipe makes about 34 mini pancake bites, which is enough for a family breakfast with a few leftover for snacking.
Tried these mini berry Pancake Bites? I would love to hear how they turned out, leave a comment and a star rating below!
Mini Berry Pancake Bites
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cup whole milk
- 1 large egg beaten
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- powdered sugar for dusting optional
- maple syrup for dipping
Instructions
- Preheat the oven to 400°F. Spray a mini muffin tin with baking spray and set it aside.
- Stir together the flour, sugar, baking powder, and salt in a large bowl, then set aside.1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1/2 teaspoon fine sea salt
- Whisk the milk, egg, butter, and vanilla in a small bowl until combined.1 1/4 cup whole milk, 1 large egg, 3 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Add the wet mixture to the dry and mix it in just until combined.
- Fold in the berries.1/2 cup fresh raspberries, 1/2 cup fresh blueberries
- Fill each mini muffin tin with 1 tablespoon of the batter. You will need two muffin tins for this, or you can bake in batches.
- Bake for 10-12 minutes until puffed up, the pancake bites will just very lightly golden brown and a toothpick inserted into the center comes out clean.
- Pop the pancake bites out and dust with optional powdered sugar, serve with maple syrup for dipping.powdered sugar for dusting, maple syrup for dipping
Notes
- Use a mini muffin pan: It helps achieve the perfect bite-size shape.
- Don’t overmix the batter: Mix just until combined to keep the pancake bites fluffy.
- Preheat the oven: Make sure your oven is fully preheated to 400°F before baking.
- Spray the pan well: Use cooking spray to prevent sticking.
- Check for doneness: Use a toothpick to check if the bites are done; it should come out clean.
- Serve warm: These are best enjoyed warm with a side of maple syrup for dipping.
Nutrition
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