Get the recipe: 15-Minute Mini Pancake Bites (with Yogurt!)
Tired of flipping pancakes? Meet the lazy-day breakfast that turned into a family favorite, Chocolate Chip Pancake Bites! These fluffy, chocolate-studded muffins are made with white whole wheat flour and yogurt for extra staying power, and they’re perfect for breakfast, lunchboxes, or quick after-school snacks.
Ingredients
- 1 1/2 cups all-purpose flour or white whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp melted butter
- 1 large egg
- 1/3 cup plain Greek yogurt
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 1 cup milk, regular or any plain plant-based milk
- 1/3 cup mini chocolate chips
Instructions
- Prep: pre-heat oven to 350℉, and spray or line a mini muffin tin.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Wet Ingredients: Add in the melted butter, egg, plain Greek yogurt, maple syrup, vanilla extract, and milk.
- Incorporate: Stir until incorporated, do not overmix.
- Chocolate Chips: Add in the chocolate chips and gently combine.
- Fill Muffin Cups: Spoon the batter into the muffin cups until 1/2 full.
- Optional: Sprinkle a few more mini chocolate chips on top.
- Bake: Place the muffin tin into the oven and bake for 12-15 minutes or until golden brown.
- Cool: Take the pancake bites out of the oven and let cool in the pan.
Notes
Age: 12+ months
Note on Flour: you can sub in white whole wheat flour or a gluten-free one-for-one blend.
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