I like versatile recipes, and Customizable Pancake Bites is one of them.
Here’s the thing:
Before we begin, just note that you can add or remove any ingredients you like with this recipe.
For instance, I added a purple yam to three of the pancake bites I made to see how they turn out, and it’s delicious.
With that said, let’s bake!
How to make the Customizable Pancake Bites?
Since this is a baked pancake, start by preheating the oven to 350ºF.
For the pancake batter, use two bowls. In the first bowl (ideally a stand mixer bowl), combine and whisk the dry ingredients—flour, baking powder, salt, cinnamon, and sugar.
In the second bowl, melt the butter. Once melted, you can add the egg and whisk to mix. Pour the egg and butter into the stand mixer bowl, and mix using the whisk attachment until fully incorporated.
Let the batter rest for a while.
While waiting, let’s make the filling/sauce.
If you’ll make the yogurt peanut butter sauce alone for the customizable pancake bites, you can simply mix it together in a bowl, and you can skip the next step.
If you want to try the cheesecake filling, do the following:
Soften the cream cheese using the microwave method. In a bowl, add all the ingredients and mix (ideally with a hand mixer). We’re going to use it as a filling, so it’s okay if there are lumps.
Now, grease the muffin pan with cooking spray.
In the muffin cups, portion the pancake batter (about 8-10). It should be less than half of the muffin cup.
After that, portion the filling in the middle of the muffin cup.
Then, cover the filling with the rest of the pancake batter. Make sure that the muffin cups aren’t overfilled. It should have at least half an inch of space, so that the pancake bites expand freely.
In this step, you can sprinkle the topping of your choice, chocolate chips, fruits, nuts, dried fruits, etc.
Place the muffin tray in the preheated oven for about 12-15 minutes.
To check if it’s done, insert a toothpick into the center of customizable pancake bites. If it comes out clean, it’s finished cooking.
Let it cool at room temperature for at least 5 minutes before serving.
You can drizzle the yogurt sauce on top or simply set it aside as a dipping sauce.
Tips and Substitutions
Just so you know, you can use any pancake recipe you have. If you have a ready-made pancake mix, that’s also okay, faster even.
Here’s the thing:
As the name suggests, it’s customizable, so you can also make your own filling or toppings. I tried 3 different flavors, and I liked the cheesecake filling the most, so I added it to the recipe.
You can also serve this with a compote on the side, cranberry apple compote, for instance.
Customizable Pancake BitesCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy
The Customizable Pancake Bites are a break from the traditional pancake recipe. Sure the flavor is still the same, but the shape and versatility make it a more exciting breakfast option.
1 ½ cups flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
1 tablespoon sugar
1 ¼ cups milk
3 tablespoons butter, melted
Toppings of your choice: fresh fruit, dried fruit, seeds, chopped nuts, chocolate chips, etc.
- Cheesecake Filling or Sauce (Optional)
½ cream cheese block softened
¼ cup heavy cream
½ teaspoon vanilla syrup
2 tablespoons maple syrup
- Yogurt Peanut Sauce
½ cup whole milk vanilla yogurt
2 tablespoons peanut butter
- Preheat the oven to 350ºF.
- In two separate bowls, mix the dry ingredients and wet ingredients separately.
- Then, whisk the two mixtures together until thoroughly combined.
- (Optional) In another bowl, prepare your sauce or filling. With the cheesecake filling, mix all the ingredients together using a hand mixer.
- With the yogurt peanut butter sauce, simple manual whisking will do the job.
- Lightly grease your muffin tray with cooking spray.
- If you want to add filling to your pancake bites, follow these steps. Otherwise, simply portion the pancake batter into 8-10 muffin cups and skip to step 11.
- Using a spoon, portion out the pancake batter into muffin cups by ⅓ or ¼ of the cup’s volume.
- Add a small amount of the filling into the center of muffin cups.
- Finally, scoop the remaining batter into the muffin cups.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Once done baking, let the pancakes rest at room temperature for 5 minutes before removing them from the muffin tray.
- Serve with either the yogurt sauce drizzled or in a bowl.
- Recipe Inspired by Lauren Sharifi.
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