Skip the morning chaos and make breakfast that practically cooks itself. These 3-ingredient pancake bites are soft, fluffy, and perfect for tiny hands and busy mornings. You don’t need fancy tools or a long ingredient list—just a muffin tin and a few pantry staples.
They’re great for meal prep, easy to customize, and a hit with picky eaters. Serve them warm with syrup, pack them in lunch boxes, or stash a batch in the freezer for later.
What Makes This Recipe So Good
- Only three ingredients: No fuss, no rare items, just basics you probably already have.
- Kid-approved: Mini size, mild flavor, and easy to hold—great for toddlers and older kids alike.
- Quick and forgiving: Mix, scoop, bake. No flipping, no griddle, no babysitting the pan.
- Freezer-friendly: Make a big batch and reheat in seconds on busy mornings.
- Customizable: Add fruit, chocolate chips, or a sprinkle of cinnamon to keep things fun.
Ingredients
- 1 cup pancake mix (the “just add water” kind works best)
- 2/3 to 3/4 cup milk or water (start with 2/3 cup and adjust for a scoopable batter)
- 1 large egg
Optional add-ins (pick 1–2): mini chocolate chips, blueberries, diced strawberries, cinnamon, a splash of vanilla, or a pinch of sprinkles for fun.
Step-by-Step Instructions
- Preheat and prepare: Heat your oven to 350°F (175°C).
Lightly grease a mini muffin tin or line it with mini paper liners.
- Mix the batter: In a bowl, whisk the pancake mix, milk or water, and egg until just combined. The batter should be thick but pourable. Avoid overmixing.
- Adjust consistency if needed: If it’s too thick, add a tablespoon of liquid at a time.
If too thin, sprinkle in a bit more mix.
- Fill the cups: Spoon the batter into the mini muffin wells, filling each about 3/4 full.
- Add toppings: Sprinkle a few chocolate chips, blueberries, or your favorite add-ins over the top of each cup. Gently press them in.
- Bake: Bake for 10–12 minutes, or until the tops are set and a toothpick comes out clean. They should be lightly golden around the edges.
- Cool slightly: Let the bites rest in the pan for 2–3 minutes, then transfer to a cooling rack.
- Serve: Enjoy warm as-is, or dip in maple syrup, yogurt, or peanut butter.
Storage Instructions
- Room temperature: Store in an airtight container for up to 1 day.
- Refrigerate: Keep in a sealed container for up to 4 days.
- Freeze: Freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Label with the date.
- Reheat: Microwave 1–3 bites for 15–25 seconds from the fridge, 30–45 seconds from frozen. Or warm in a 300°F (150°C) oven for 5–8 minutes.
Health Benefits
- Built-in portion control: Mini bites help with serving sizes, especially for younger kids.
- Protein boost: The egg adds protein to keep kids fuller longer. You can also add a dollop of Greek yogurt on the side.
- Fiber potential: Choose a whole-grain pancake mix or fold in a tablespoon of flaxseed or chia seeds for extra fiber.
- Less oil: Baked instead of pan-fried, so you use minimal added fat.
What Not to Do
- Don’t overmix the batter: This makes the bites tough.
Stir until just combined.
- Don’t overfill the cups: Stop at 3/4 full to prevent overflow and ensure even baking.
- Don’t bake at too high a temperature: Higher heat can brown the outside before the centers set.
- Don’t load in heavy add-ins: Too many mix-ins can sink and cause soggy centers. A teaspoon per cup is plenty.
- Don’t skip greasing if not using liners: These little bites like to stick. A light spray makes a big difference.
Recipe Variations
- Berry Burst: Add 2–3 blueberries or small strawberry pieces to each cup.
Dust with a little cinnamon sugar before baking.
- Chocolate Chip Treat: Sprinkle 4–5 mini chocolate chips on top. Serve with sliced bananas.
- Apple Cinnamon: Stir in a pinch of cinnamon and top each cup with a tiny cube of apple.
- Banana Bread Bites: Mash half a ripe banana into the batter and add a splash of vanilla. Reduce liquid slightly if needed.
- Protein Perk: Replace 2 tablespoons of pancake mix with vanilla protein powder and add a bit more liquid to keep the batter smooth.
- Gluten-Free: Use a gluten-free pancake mix and follow the same method.
- Dairy-Free: Use water or a non-dairy milk like almond or oat milk.
FAQ
Can I use regular muffin tins instead of mini?
Yes.
Bake in a standard muffin tin for 14–16 minutes, checking at 12 minutes. Fill each well about 3/4 full.
Do I have to use an egg?
No. You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes).
The texture will be slightly denser but still tasty.
Can I make these without pancake mix?
Yes. Use 3/4 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, a pinch of salt, 3/4 cup milk or water, and 1 egg. Mix gently and bake as directed.
How do I prevent soggy bottoms?
Grease the pan lightly, avoid overfilling, and let the bites cool on a rack so steam can escape.
If using juicy fruit, use just a few pieces per cup.
What’s the best way to pack these for lunch?
Let them cool completely, then pack with a small container of syrup, yogurt, or nut butter for dipping. Add a fruit and a cheese stick for a balanced meal.
Can I double the recipe?
Absolutely. Double everything and bake in batches.
Keep the first batch warm in a low oven (200°F/95°C) while the next round bakes.
Why did my bites sink in the middle?
They were likely underbaked or the batter was too thin. Bake until fully set and adjust the liquid so the batter is thick and scoopable.
How can I make them a little sweeter?
Add 1–2 tablespoons of sugar or maple syrup to the batter, or dust with powdered sugar after baking.
Wrapping Up
These 3-ingredient pancake bites deliver warm, fluffy breakfast joy with almost no effort. They’re simple to make, easy to customize, and perfect for feeding a crowd—or just getting a calm start to a busy weekday.
Keep a batch in the freezer, switch up the mix-ins, and watch them disappear. When breakfast is this simple, everyone shows up to the table with a smile.