Description
These Mini Old Fashioned Pancake Bites are a delightful twist on a classic breakfast favorite, perfect for any occasion. With their golden brown exterior and fluffy interior, they are sure to become a family favorite!
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Buttermilk
- 2 Large Eggs
- 2 tablespoons Melted Butter
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- In a separate medium bowl, gently whisk the buttermilk, eggs, and melted butter together. If using, add the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; lumps are okay. Let the batter rest for 5-10 minutes.
- Preheat a non-stick griddle or frying pan over medium-low heat and lightly grease it with butter or cooking spray.
- Using a small cookie scoop or squeeze bottle, drop small dollops of batter onto the griddle, leaving space between each.
- Cook the mini pancake bites for about 1-2 minutes per side, flipping when tiny bubbles appear on the surface and the edges look set.
- Transfer the cooked pancake bites to a plate and keep warm in a low oven while finishing the rest. Serve warm.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: For a gluten-free option, use a 1:1 gluten-free baking blend. You can substitute buttermilk with a DIY mix of milk and vinegar or lemon juice. For a vegan option, replace eggs with flax eggs.