Fluffy Golden Pancake Bites (Printer-Friendly)

Golden mini pancake bites filled with sausage or fruit, ideal for breakfast or snacking with syrup or jam.

# What You’ll Need:

→ Pancake Batter

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup buttermilk or milk with 1 teaspoon vinegar
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Fillings (choose one or mix)

10 - 1/2 cup cooked breakfast sausage, cut into 1/2-inch pieces
11 - 1/2 cup diced fresh fruit such as strawberries, blueberries, or banana

→ For Cooking and Serving

12 - Cooking spray or extra melted butter for greasing
13 - Maple syrup, jam, or chocolate sauce for dipping

# How-To Steps:

01 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well blended.
03 - Pour the wet mixture into the dry ingredients and stir until just combined, taking care not to overmix.
04 - Preheat an aebleskiver pan or cake pop maker over medium heat and lightly grease each well with cooking spray or butter.
05 - Spoon about 1 tablespoon of batter into each well, place a piece of sausage or fruit in the center, then cover with a small amount of batter to seal.
06 - Cook for 2 to 3 minutes until edges set and bottoms are golden, then gently flip with a skewer or fork and cook another 2 to 3 minutes until cooked through.
07 - Transfer to a serving platter and repeat the process with remaining batter and fillings. Serve warm with maple syrup, jam, or dipping sauce.

# Expert Advice:

01 -
  • They're small enough to eat in one bite but substantial enough to actually satisfy hunger—no miniature pastry pretense here.
  • The filling stays hidden until you bite into it, which makes every single one a little surprise.
  • They work equally well at 7 a.m. or 3 p.m., which is the hallmark of a truly versatile recipe.
02 -
  • Do not overmix the batter—I learned this the hard way by making dense, rubbery bites until someone finally told me to stop stirring when I still saw flour streaks.
  • Your pan temperature is everything; too hot and they're crunchy outside and raw inside, too cool and they never get that beautiful golden color.
  • If a bite is stuck, don't force it—let the pan heat for another ten seconds or the whole thing will tear apart.
03 -
  • Measure your batter carefully; too much in each well and they'll overflow, too little and they'll be sad and dense.
  • Keep a small bowl of batter nearby and work quickly—pancake batter starts thickening after a few minutes as the baking soda activates.
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