Mini Berry Pancake Bites Recipe

These Mini Berry Pancake Bites are the perfect solution for busy mornings, lazy weekends, or any time you crave a yummy snack.

Course Breakfast

Cuisine American

Keyword Pancake Bites

Prep Time 8

Cook Time 12

Servings pieces

Calories 42kcal

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

Nutrition is calculated without additional powdered sugar and maple syrup.

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.