Gluten-Free Pancake Bites Recipe

Gluten-free pancake bites with blueberries and maple syrup on white counter

Gluten-Free Pancake Bites Recipe

These Gluten-Free Pancake Bites are fluffy, perfectly golden, and ready in under 30 minutes. They make the ultimate grab-and-go breakfast or snack that both kids and adults love. Customize them with blueberries, chocolate chips, or bananas for endless flavor options!

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings: bites

Calories: 180kcal

Cost: $6

Equipment

24-cup mini muffin tin Essential for bite-sized pancakes
Mixing bowls One for wet, one for dry ingredients
Whisk For smooth batter
Rubber spatula To gently fold ingredients
Small cookie scoop Keeps portions even
Wire cooling rack Prevents soggy bottoms

Ingredients

For the Base

2 cups gluten-free all-purpose flour blend with xanthan gum included
2 tablespoon sugar
2 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 large eggs room temperature
1.75 cups milk dairy or almond milk
0.25 cup melted butter or coconut oil
1 teaspoon vanilla extract pure vanilla preferred

Optional Mix-Ins

0.5 cup fresh blueberries
0.5 cup mini chocolate chips
0.25 cup mashed banana
2 tablespoon maple syrup optional sweetness

Instructions

Preheat oven to 350°F (175°C). Grease mini muffin tin generously.
Whisk together dry ingredients in a large bowl.
In a separate bowl, whisk eggs, milk, melted butter, and vanilla.
Combine wet and dry ingredients; fold gently until just mixed.
Fold in mix-ins like blueberries or chocolate chips.
Let batter rest 5 minutes for best texture.
Fill muffin cups ¾ full and bake 12–15 minutes until golden.
Cool 5 minutes, transfer to wire rack, and serve warm.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition