How fun and cute are these pancake bites? These mini bite-sized pancakes are just the perfect size for little kids to hold and enjoy. They are also convenient to pack in a lunchbox or to enjoy as part of a to-go snack or meal.
These pancake bites are made with yogurt which helps make them moist and helps add nutrients like protein. Additionally, they are fluffy, moist and tasty.
What also makes these pancake bites so fun are their toppings. You can add whatever toppings your kid(s) likes or enjoys. My kids, for instance, like blueberries, mini semi-sweet chocolate chips and some fun dye-free sprinkles. Additionally, this recipe is a great way to get the kids involved in the kitchen. Whether they are helping prepare the batter or just adding their desired toppings.
The Yogurt Vanilla Pancake Bites are served here with Blueberry Chia Jam, strawberries, blueberries, and peaches.
Disclaimer: please cut fruits and food accordingly to prevent choking.
List of Ingredients:
all-purpose flour, whole milk, large eggs, coconut sugar, whole milk greek yogurt, pure vanilla extract, baking powder, baking soda, salt, and melted unsalted butter.
Products I used:
Dry Ingredients: organic unbleached all-purpose flour, organic coconut sugar, celtic salt, baking powder, and baking soda.
Wet Ingredients: organic pasture-raised large eggs, grass-fed unsalted butter, organic vanilla extract (without the alcohol), organic grass-fed whole milk, and organic grass-fed whole milk plain greek yogurt.
Step-by-Step Instructions:
Preheat the oven to 350F
Add the dry ingredients to a bowl (flour, sugar, baking powder, baking soda and salt-if using). Mix with a whisk or a fork in a whisking motion. Set it aside.
To a heat-safe bowl ( I used a glass bowl) add the melted unsalted butter. Also add the eggs and whisk it with a fork until the eggs are combined with the butter.
Add the vanilla extract and yogurt. Mix with a fork (in a whisking motion) to combine.
Also, add the milk and mix in a whisking motion to combine.
Transfer the wet ingredients to the dry ingredients and mix with a fork to combine. Make sure to not over-mix or else the batter will become tough. Mix until all of the flour has been incorporated into the batter (making sure to check the bottom of the bowl as well). Towards the end, I like to use a spatula to ensure the flour is fully incorporated into the batter.
Use softened butter to generously grease the mini muffin pan.
Use a tablespoon measure to scoop the batter into the greased muffin pan. Smooth out the tops.
Add desired toppings and bake in a preheated 350F oven for 15-18 minutes or until the muffins have cooked through and a toothpick comes out clean when inserted in the center of the muffins.
I used my kids’ favorite toppings here: blueberries, mini semi-sweet chocolate chips, dye-free sprinkles, and left a few plain without any toppings.
Allow to cool slightly, for about 5-10 minutes. Then, transfer the mini muffins to a wired rack to cool completely.
Enjoy!
Yogurt Vanilla Pancake Bites
These pancake bites are made with yogurt which helps make them moist and helps add nutrients like protein. Additionally, they are fluffy and tasty. Also, what makes these pancakes fun are their size and toppings; add any desired toppings, bake, and enjoy!
- Prep Time: 10
- Cook Time: 18
- Total Time: 28 minutes
- Yield: about 40 mini muffins 1x
Ingredients
- 1 3/4 cups unbleached all purpose flour
- 3 tablespoons coconut sugar or organic cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons melted unsalted butter
- 2 large eggs
- 3/4 cup whole milk plain Greek yogurt
- 1 tablespoon pure vanilla extract or vanilla paste
- 1 cup whole milk
- desired toppings- i.e. blueberries, sprinkles, mini chocolate chips
Instructions
- Preheat the oven to 350F
- Add the dry ingredients to a bowl (flour, sugar, baking powder, baking soda and salt-if using). Mix with a whisk or a fork in a whisking motion. Set it aside.
- To a heat-safe bowl ( I used a glass bowl) add the melted unsalted butter. Also add the eggs and whisk it with a fork until the eggs are combined with the butter.
- Add the vanilla extract and yogurt. Mix with a fork (in a whisking motion) to combine. Also, add the milk and mix in a whisking motion to combine.
- Transfer the wet ingredients to the dry ingredients and mix with a fork to combine. Make sure to not over-mix or else the batter will become tough. Mix until all of the flour has been incorporated into the batter (making sure to check the bottom of the bowl as well). Towards the end, I like to use a spatula to ensure the flour is fully incorporated into the batter.
- Use softened butter to generously grease the mini muffin pan. Use a tablespoon measure to scoop the batter into the greased muffin pan. Smooth out the tops.
- Add desired toppings and bake in a preheated 350F oven for 15-18 minutes or until the muffins have cooked through and a toothpick comes out clean when inserted in the center of the muffins.
- I used my kids’ favorite toppings here: blueberries, mini semi-sweet chocolate chips, dye-free sprinkles, and left a few plain without any toppings.
- Allow to cool slightly, for about 5-10 minutes. Then, transfer the mini muffins to a wired rack to cool completely.
