Homemade buttermilk pancake batter is baked up as cute mini muffins in this quick and easy breakfast. Top your Whole Wheat Pancake Bites with mini chocolate chips, berries, diced bananas, or nuts for even more flavor!
Well, Monday officially marks back-to-school at our house (Pre-K and 2nd grade…here we come!), and I’ve spent much of this past week putting together my game plan for how I’m going to start off the school year all organized and prepared and super efficient. Although I recognize that this urge will likely fade away as the
months weeks wear on, I’m at least momentarily motivated to think outside the box when it comes to breakfast and lunch options for my kids’ first week of school. So step back, cereal and oatmeal…next week I’ll be surprising my offspring with Whole Wheat Pancake Bites!
You’ve likely seen this concept floating around Pinterest before, but Pancake Bites basically involve everyday pancake batter baked up in mini muffin form. Instead of spending a lot of time standing at the stove cooking and flipping a few pancakes at a time, this allows you to bake a batch of pancake batter all at once using mini muffin tins.
Even more exciting? These little cuties are fun (and tasty!) to embellish. Facing early mornings that first week of school can sometimes require a bit of extra coaxing, so I figured that sprinkling this batch of Pancake Bites with mini chocolate chips only made sense. However, if you want to go in a healthier direction, these mini pancake-y muffins are equally delicious topped with whole blueberries or raspberries, diced strawberries, peaches, bananas, or kiwi fruit…the list goes on!
Or you could add some toasted coconut and/or nuts. Or a sprinkle of cinnamon/sugar. Or a streusel topping. Or — if you’re feeling really wild and crazy — crumbled (cooked) bacon or sausage! Maybe I’m the only one that thinks that latter idea sounds promising, but as someone who enjoys dipping her bacon in syrup, I can’t wait to try it. And if my kiddos don’t enjoy that particular incarnation…oh well, more for me! 😉
The point is, whether you embellish them or leave them unadulturated, Whole Wheat Pancake Bites are going to be the hit of the breakfast table! They are perfection served warm with a small bowl of maple syrup for dunking. But they’re also yummy at room temperature if you find yourself short on time and need a breakfast option that’s easy to eat on the run or in the car.
I whipped up these babies using a simple pancake batter featuring whole wheat pastry flour and buttermilk. 100% whole wheat pastry flour makes them more wholesome while retaining a light flavor and texture, similar to that achieved with white flour. However, if you have your own favorite pancake batter recipe (whether it be homemade or compliments of Bisquick), I’m sure that would work swimmingly as well! If using a different batter than the one suggested here, just keep an eye on your pancake bites to make sure that you don’t need to adjust the baking time.
So who’s already back in school? If your summer is still going, how many weeks are left? And are you happy or sad about the demise of summer vacation? I love everything that summer entails, and I’ve loved having all of my kids home at the same time, but my endlessly-energetic and constantly-aggravating-each-other boys are about to make me lose my ever-lovin’ mind. So this mama is reluctantly ready to get back into a routine. And even if that routine involves once again waking up at an ungodly hour, at least I have Whole Wheat Pancake Bites to look forward to…once I pry myself out of bed, that is. 😉
Pancake batter adapted from Cook’s Illustrated Baking Book (*affiliate link)
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