Description
If you are wondering what exactly defines this dish, think of it as a hybrid between a traditional pancake and a light breakfast muffin. Unlike silver dollar pancakes that require constant attention on a griddle, these bites are baked in the oven using a sheet pan or a mini muffin tin. The result is a consistent, bite-sized treat that has a soft, cake-like crumb and a golden exterior.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1 large egg
- 2 tbsp melted butter (plus extra for greasing)
- ½ tsp vanilla extract
- Mini chocolate chips, blueberries, or fruit of choice (optional)
- Maple syrup, for serving
Instructions
1. Preheat & prep
- Preheat oven to 350°F (175°C).
- Grease a mini muffin pan or sheet pan with small silicone molds.
2. Mix dry ingredients
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients
- In another bowl, whisk milk, egg, melted butter, and vanilla.
4. Combine
- Pour wet into dry and stir until just combined. Don’t overmix.
- Fold in chocolate chips or fruit if using.
5. Fill molds & bake
- Spoon batter into molds, filling about ¾ full.
- Bake 12–15 minutes until golden and a toothpick comes out clean.
6. Serve
- Drizzle with maple syrup or honey and enjoy warm.
Notes
Easy to make and impossible to resist! These little pancakes are fun to serve for kids’ breakfasts, brunch parties, or a cozy weekend treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4–5 mini bites
- Calories: ~120 kcal
Keywords: Baked Mini Pancakes, Oven Baked Pancake Bites, Muffin Tin Pancakes, Sheet Pan Pancake Squares, Mini Pancake Muffins