These delicious little pancakes bites are the perfect after school treat or fun breakfast on the run idea. The Fruit and Chocolate Chip Muffin Tin Pancakes are completely adaptable to what fruit you have at home and your kids will love this simple pancake inspired recipe that is baked in a mini muffin tin rather than made in a pan. This post was originally posted in December 2017 and has been updated in March 2020 with new photography.
I don’t know too many kids (or adults for that matter) who do not enjoy a pancake. They are simple and made from pantry staples. But have you tried making pancakes in a muffin tin? If you have not you really should try! It’s such a fun way to serve pancakes and you don’t need to be a slave to your frypan. And these delicious fruit and chocolate pancake bites come together in no time at all. They are a such a fun way to serve a pancake and they are so easy and just perfect to bake with your little ones.
Making these pancakes bites in a muffin tin and baking them in the oven means that you don’t have to stand and flip the pancakes. I recommend using a silicone muffin tray for these as they can get a little sticky. If you don’t have silicone you can use a metal tin but make sure it’s thoroughly greased. You can also use a regular sized muffin tin but I much prefer these as mini muffins.
These pancake bites are super adaptable too so you can use what fruit that you have at home. We make ours with berries (raspberries, strawberries and blueberries are great) and banana, but cooked diced apple or mandarin segments would be delicious too.
You will need:
- Plain flour – I use a plain white flour with this recipe though you could use a whole wheat flour however the recipe will be a little denser.
- Baking powder – the raising agent in this recipe. It is normal that the bake is more pancake than muffin like.
- Milk – adding calcium and the main liquid ingredient to the mix I use a regular dairy milk in this recipe.
- Egg – I use large eggs as standard in my recipes.
- Maple Syrup – I use pure maple syrup as opposed to flavoured maple syrup. If you do not have maple syrup you could use honey. You can also just omit this for a lower sugar option.
- Vanilla Extract – I use a quality extract as opposed to essence in my recipes. You can get this from most supermarkets. You can use vanilla essence if this is what you have at home.
- Butter – you could use a low flavoured extra virgin olive oil but I love the creaminess and silkiness of butter in these pancake muffins.
- Fruit of your choice – I used strawberries, raspberries, blueberries and bananas in this recipe
- Chocolate Chips – you can use whatever chocolate chips you have on hand. I used a white chocolate and dark chocolate in these Fruit and Chocolate Chip Muffin Tin Pancakes.
How to make the Fruit and Chocolate Chip Muffin Tin Pancakes
Preheat your oven to 180c and grease a mini muffin tin. I recommend using a silicone muffin tin if possible otherwise ensure the muffin tin is thoroughly greased to avoid the mixture sticking.
In a large bowl mix in all of the ingredients except for the fruit and chocolate chip toppings and whisk until the mixture is smooth and silky.
Portion the mixture by pouring or spooning the mixture into the muffin tin cups until 1/2 full. Top with fruit and chocolate chips then bake for around 12 – 15 minutes until cooked through and lightly golden. Cool slightly and pop out. These are at their best still warm from the oven but these can be enjoyed cold too.
Topping ideas for the Fruit and Chocolate Chip Muffin Tin Pancakes
These pancake bites are adaptable and the options are limitless. I made the following delicious combinations:
- finely diced strawberries with dark chocolate chips
- whole raspberries with white chocolate and lemon zest
- banana slices with dark chocolate chips
- whole blueberries and dark chocolate chips with a light dusting cinnamon
Freezing the Fruit and Chocolate Pancake Bites
These can be frozen, but they are at their very best warm from the oven. To freeze, cool the pancakes completely then pop into a reusable ziplock bag or container. They will last for around 2-3 months.
If you love pancakes you will also love these Apple Blueberry Pancakes. For more grab and go muffin tin snacks you will also love these Muffin Tin Frittatas Three Ways or these Chocolate Muffins with Sweet Potato are delicious and fantastic for school lunchboxes.Print
These delicious little pancake bites are the perfect after school treat or fun breakfast on the run idea. The Fruit and Chocolate Chip Muffin Tin Pancakes are completely adaptable to what fruit you have at home and they’re super easy to make.
- 1.5 cups of plain flour
- 1 tsp baking powder
- 1.5 cups of milk
- 1 egg
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 40g melted butter
- fruit of your choice to top
- chocolate chips to top
- Preheat your oven to 180c and thoroughly grease a mini muffin tin.
- In a large bowl, whisk together the ingredients until a smooth batter is formed.
- Pour or spoon into the muffin tin filling each cup until they are around 1/2 full
- Top them with your choice of fruit and a few chocolate chips
- Bake them in the oven for 12-15 minutes or until they are cooked through.
Keywords: Muffin Tin Pancakes; pancakes
I hope that you love these simple and delicious Fruit and Chocolate Chip Muffin Tin Pancakes. Remember, share your pics with me on Instagram or Facebook. And if you love these, I always appreciate a rating – it helps others find my recipes too!