Use a mini muffin tray to create these little pancake bites topped with strawberries, raspberries, blueberries, chocolate chips or any other toppings that you like.
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If your kids like pancakes but you hate having to stand over a the hob cooking them in the batches then try these Mini Pancake Bites instead.
They’re perfect for an afternoon snack or even for breakfast served with some yogurt and extra fruit.
The first step is to make up the pancake batter.
Melt some butter in a jug in the microwave and mix in milk, egg and a little honey.
Next, add some plain flour and mix until all the lumps have disappeared.
Pour the mixture into a silicone muffin tray, dividing evenly between all the holes.
Chop strawberries, raspberries and blueberries into small pieces and add these to the top, along with some chocolate chips or any other toppings that you like.
Bake in the oven at 180c fan for 15 minutes.
Allow the pancake bites to cool for a few minutes in the tray then you can remove them simply by pressing on the underneath of the tray. They will pop straight out!
Serve up as a tasty afternoon snack or add some greek yogurt for a more substantial breakfast.
Mini Muffin Tray Recommendation – This is the Mini Muffin Tray I use. It works brilliantly in this recipe and lots of others too. It’s silicone which means it is non-stick. No need to for muffin cases!
If you liked this recipe you may also enjoy my Strawberry Yogurt Pancakes
Mini Pancake Bites
Prep Time: 4 minutes- Cook Time: 15 minutes
- Total Time: 19 minutes
Yield: 24 1x
Category: Pancakes
Method: Baked
Cuisine: English/American
Print Recipe
Pin RecipeDescription
Use a mini muffin tray to create these little pancake bites topped with strawberries, raspberries, blueberries, chocolate chips or any other toppings that you like
Ingredients
- 1 tbsp butter
- 150ml milk
- 1 egg
- 1 tsp honey
- 100g plain flour
- chopped berries and chocolate chips to top
Instructions
- Preheat the oven to 180c fan.
- Add the butter to a bowl or jug and melt in the microwave.
- Mix in the milk, egg and honey.
- Add the flour and mix until all the lumps have disappeared.
- Pour the pancake mixture into a silicone mini muffin tray.
- Chop the berries into small pieces and add a couple to the top of the pancakes, as well as chocolate chips.
- Bake for 15 minutes.
- Allow the pancakes to cool for a few minutes in the tray before popping out from underneath.
- Serve immediately.
Notes
Leftover pancake bites can be stored in the fridge for 2 days. They can also be frozen and defrosted at room temperature or in the microwave.
Caid says
I tried these out today but not sure it was entirely successful – they tasted good, but came out very flat and a little mushy, not light and puffy looking like the ones in your pics. Just checking they definitely aren’t supposed to have a bit of baking powder in there somewhere?
★★★★
Emma A says
Both of my sons have a nut allergy, these are a great treat for them both.
★★★★★
Vicky says
Hi Emma, so pleased your sons love these, we have more nut free recipes on our page, please let us know if you try anymore https://www.myfussyeater.com/category/nut-free-recipes/