Cooking with Toti
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Mini Baked Pancake Bites
Oven pancakes in a muffin tin — perfect for school mornings and lunchboxes.
Serves
~24 mini bites
Time
20 min
Soft, fluffy mini pancakes baked in a muffin tin with chocolate chips and blueberries. Perfect for busy school mornings, brunch, or packed into the kids’ lunchbox as a fun snack.
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a mini muffin pan well with butter or nonstick spray.
- 2
Whisk together flour, baking powder, and salt.
- 3
Add milk, egg, melted butter, vanilla, and sugar/maple syrup. Whisk just until combined — smooth but not overmixed.
- 4
Gently fold in mini chocolate chips. For half the batter, also fold in halved blueberries.
- 5
Spoon batter into the greased mini muffin pan, filling each cup about ¾ full.
- 6
Bake 10–12 minutes, until tops are set, lightly golden, and a toothpick comes out clean.
- 7
Cool a few minutes, then pop them out and serve warm with maple syrup, fruit, or a dusting of powdered sugar.
Toti’s Tips
- ✓Whisk the wet and dry ingredients together just until combined. Overmixing pancake batter develops gluten, which can make these come out tougher instead of soft and fluffy.
- ✓Grease the mini muffin pan really well, since these bites are delicate and eggy and will stick to any bare metal spot as they bake.
- ✓Fill the cups about three-quarters full rather than to the top, giving the batter room to puff up as it bakes without overflowing.
- ✓Fold in the mini chocolate chips and blueberries gently at the very end so you don't streak color through the whole batter or crush the berries.
- ✓Bake just until a toothpick comes out clean and the tops are set. Baking too long in such a small size dries them out quickly since they have so little batter to hold moisture.
- ✓Reheat leftovers briefly instead of microwaving them a long time, since a quick reheat brings back the soft texture without turning them rubbery.
More photos
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