Pancake Bites
Why this recipe works
- Fast to make: The batter comes together quickly and bakes in a mini muffin tin, avoiding the need to cook pancakes one by one.
- Simple method: A basic wet-and-dry batter keeps the process straightforward, with only light mixing needed for a soft result.
- Easy to vary: Blueberries and vanilla work well here, but the same format can take other soft fruits or a stronger vanilla flavour.
Get the most out of this recipe
Texture tips
- Keep the batter light: Whisk only until the mixture is combined; a few small lumps are better than an overworked batter.
- Avoid too much fruit on top: Use the reserved blueberries as a light topping rather than overloading each hole, so the bites bake evenly.
- Let them set briefly: Cooling in the tin for a couple of minutes helps the pancake bites firm up enough to lift out neatly.
Make-ahead tips
- Bake ahead: Cool the pancake bites completely before storing, so condensation does not make them damp.
- Reheat gently: Warm chilled bites on a baking tray at 180°C (355°F) until heated through.
- Freeze for later: Freeze once fully cooled in a sealed container, then reheat from frozen at 180°C (355°F).
Ingredient notes
- Choose small berries: Smaller blueberries distribute more evenly through the mini muffin holes and are less likely to sink heavily.
- Use soft fruit with care: Strawberries work well when chopped small; very juicy fruit can make the centres softer.
- Butter the tin well: A generous coating of melted butter, especially around the rims, helps the bites release cleanly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Melt the butter and use a little to generously grease a mini muffin tin.
- In a mixing bowl, whisk together the plain flour, baking powder, caster sugar and salt. In a jug, whisk the milk, egg, vanilla extract and the remaining melted butter.
- Pour the wet mixture into the dry ingredients and whisk just until you have a smooth batter; a few small lumps are fine. Fold in most of the blueberries, reserving a few to top.
- Spoon the batter into the mini muffin tin, filling each hole about three-quarters full, then press the reserved blueberries on top. Bake for 10 to 12 minutes, until puffed and lightly golden and a skewer comes out clean.
- Leave the pancake bites to cool in the tin for 2 minutes, then lift out and serve warm. If needed, return them to the oven for 2 minutes to re-warm before serving.
Recipe notes
Tips
- Do not over-whisk the batter; mixing just until combined keeps the pancake bites fluffy.
- For the neatest release, re-grease the mini muffin tin well, especially around the rims.
- If serving to young children, cut the pancake bites in half to reduce the risk of choking on blueberries.
Substitutions
- Replace Blueberry with Strawberry for a different fruit pop.
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then store in an airtight container in the fridge. Reheat on a baking tray at 180°C (355°F) for 5 to 7 minutes until warmed through. Freeze in a sealed container for up to 2 months and reheat from frozen at 180°C (355°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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