Adding pancake batter (and any toppings you want!) to a muffin pan is a quick and easy way to deliver all of the goodness of homemade pancakes without the fuss.
– Flour – Sugar – Baking powder – Salt – Milk – Unsalted butter – Vanilla extract – Mix-ins
Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in. Divide batter among the prepared muffin pan.
Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes. Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes.
Check for doneness with a cake tester or toothpick. The muffins are done when a toothpick inserted into the center comes out cleanly.
Serve the muffins with a dip such as applesauce, nut butter, yogurt, or maple syrup. We love these for breakfast, lunch or snacks!
Let the pancake bites cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand.