Fluffy Pancake Balls
These fluffy pancake balls are soft, buttery mini pancake bites baked in a mini muffin pan instead of cooked on a skillet. They’re quick to make, ready in under 20 minutes, and perfect for dipping in maple syrup, yogurt, or honey. Great for busy mornings, brunch boards, and meal prep since they freeze and reheat beautifully.
Equipment
- mini muffin pan
- mixing bowls
- whisk
- spoon or batter scoop
- oven
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan so the pancake balls release easily.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. A few small lumps are fine.
- Spoon the batter into the mini muffin cups, filling each about three-quarters full.
- If desired, sprinkle mix-ins such as blueberries or mini chocolate chips into the batter before baking.
- Bake for 10–12 minutes until the tops are lightly golden and spring back when touched. Let cool briefly, then remove from the pan and serve warm with syrup, honey, yogurt, or fresh fruit.
Notes
Do not overmix the batter or the pancake bites can become dense. Grease the mini muffin pan well so the pancake balls release easily. You can customize them with mix-ins like mini chocolate chips, blueberries, diced strawberries, cinnamon sugar, bacon bits, or shredded cheese for a savory version. These freeze well for up to 2 months and can be reheated in the microwave, oven, or air fryer.