Mini Pumpkin Pancake Bites
Fluffy, moist, tiny pancake bites are flavored perfectly with pumpkin and are baked in a mini muffin tin. Served alongside maple syrup, these mini pancake bites or muffins are delightful! Simple to whip up and featuring premade pancake mix, kids and adults alike enjoy them.
Servings: 36 bites
Calories: 30cal
Cost: $3
Equipment
- 24-count muffin tin
- Oven (adjusted to center rack position)
- large-size mixing bowl
- Wooden Spoon
- Whisk
- Measuring Cups & spoons
- tablespoon-sized cookie scooper
Ingredients
- 2 cups Birch Benders Pancake and Waffle Mix or any complete pancake mix
- ½ teaspoon salt
- 2 tablespoons pumpkin spice
- 3 tablespoons granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. and make sure the oven is adjusted to the center rack position. Spray a 24-count mini muffin tin pan with nonstick spray.
- Whisk together all the ingredients until smooth and combined.
- Using a mini tablespoon scooper, add batter to each mini muffin tin spot. You can go up to almost the top of each space.
- Bake for 10-12 minutes. Pancake bites will be fluffy and feel firm.
- Allow bites to cool for 5 minutes before removing them from the pan.
- Serve warm with some syrup for dipping.
Notes
Nutritional values may vary and are meant to be a guide.
Storing
Simply bake your mini pancake muffins, and place them on a wax or parchment paper lined baking sheet. Place the sheet in the freezer and allow the muffins to freeze until firm. Once they're frozen throw them into a zippered bag to keep in your freezer for up to 3 months…until you eat all of them because they're so good! ;) Enjoy!
Nutrition
Serving: 1bite | Calories: 30cal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg