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
- ✓Perfect for busy school mornings, brunch, or lunchboxes.
- ✓Store leftovers in an airtight container and reheat for a few seconds in the microwave or air fryer.
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