Fluffy golden pancake bites (Printer-friendly)

Golden, fluffy mini pancake balls with savory or sweet fillings, ideal for breakfast or snacking.

# 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 combine)

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

→ Cooking and Serving

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

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet ingredients into dry mixture and stir until just combined, avoiding overmixing.
04 - Preheat an aebleskiver pan or cake pop maker over medium heat; lightly grease each well with cooking spray or butter.
05 - Spoon approximately 1 tablespoon of batter into each well, place a piece of sausage or fruit in the center, then cover with more batter to enclose the filling.
06 - Cook for 2 to 3 minutes until edges firm and bottoms are golden; carefully flip each bite with a skewer or fork and cook for an additional 2 to 3 minutes until fully cooked.
07 - Remove cooked bites to a serving plate and repeat the process with remaining batter and fillings; serve warm with maple syrup, jam, or preferred dipping sauce.

# Expert Tips:

01 -
  • They're bite-sized perfection—crispy outside, fluffy inside, and small enough to pop whole.
  • The filling element means no boring breakfast; every bite can be different.
  • They're easier to serve at brunch than traditional pancakes and guests genuinely get excited about them.
02 -
  • The batter needs to be thick enough that it doesn't ooze completely off the filling, but thin enough to actually puff up; think pancake batter consistency, not crepe batter.
  • Flipping is genuinely the trickiest part, so be patient with your skewer work—rushing a flip means broken bites, which honestly still taste great but look less impressive.
  • If you don't have an aebleskiver pan, a mini muffin tin baked at 375°F for 10-12 minutes produces similar results, though you lose the fun of the flip.
03 -
  • If your batter seems too thick after mixing, add a tablespoon of milk at a time until it reaches that perfect pancake consistency; it should flow slightly but hold its shape.
  • Keep your filled bites on a warm platter in a low oven while you finish cooking—they'll stay fluffy and everyone gets a warm bite without eating like an assembly line.
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