Pancake Bites Recipe

5 from 12 votes
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Delicious and easy pancake bites recipe made in a mini muffin pan. Fun to eat, easy to make, and they are healthy. Make them ahead and freeze them for a quick and simple low-carb breakfast.

Dipping a pancake bite into maple syrup.


Pancake Bites

Want pancakes for breakfast without all the standing around and flipping? Jot down this Pancake Bites recipe quick! They are super easy, everyone loves them, and they are also great for feeding a crowd.

Whether you’re rushing through a hectic morning or simply craving a speedy snack, these “pancakes” are hard to beat. For approximately the past three months, I’ve established a routine of whipping up these treats every Sunday. We eat what we can and store the remainder in the fridge or freezer for later.

Did I mention that not only are these pancake bites light and fluffy, but they are also low carb and keto?! Yahs, they are! And, before you say it, I know they look like muffins, but the Internet people call them “bites,” so I’m sticking with it. M’kay? Cool.

Pancake Muffins arranged on a white round platter.

Why You Should Make This Recipe

  • Easy: Pancake bites are simple and fast to prepare. From whipping up the batter to baking, it’s a quick 25-minute process.
  • Customizable: You can top them with your favorite options. Be it blueberries or mini chocolate chips, the choice is yours.
  • Low-Carb and Keto-Friendly: These pancake bites are made with almond flour, keto-approved sweeteners, and almond milk, making them perfect for a low-carb or keto diet.
  • Blend and Bake: The recipe combines most ingredients in a blender, so it’s easy and mess-free.
  • Perfect for Meal Prep: Make a batch of these on the weekend, and you’ll have a quick breakfast or snack ready for the week.
Pancake Batter in a muffin pan.

How To Make Pancake Bites

Pancake bites are quick to throw together – whip up the batter, pour it in, add your fave toppings, and bake. It will take you 25-ish minutes from start to finish.


  • To keep this recipe low carb and keto, we will use Almond Flour, butter, Keto approved sweeteners such as Swerve, almond milk, and toppings of your choice. I used blueberries and sugar-free mini chocolate chips.


  1. We will start by combining almost all of our ingredients into a blender and giving them a whirl until completely incorporated. (Ever since my Healthy Flourless Blender Muffins, I’ve used a blender to make most of my batters.)
  2. When finished, we will pour that batter into a mini muffin pan, stud the tops of every muffin with your desired keto/low carb toppings, and bake for about 15 minutes.
  3. Let cool a bit, pop them out, and serve with a side of Keto Sugar Free Maple Syrup. It’s very good!
Pancake Bites in a muffin pan.

Tips & Swaps

  • Blending the Batter: Combining ingredients in a blender makes for a smooth, fully incorporated batter. It also makes the process simpler and cleaner.
  • Topping Choices: Feel free to experiment with different low-carb or keto-friendly toppings. Nuts, seeds, or even a sprinkle of cinnamon can add a flavorful twist.
  • Sweetener Options: While this recipe uses Swerve, you can substitute it with other keto-approved sweeteners based on your preference.
  • Serving Suggestion: Serve these pancake bites with Keto Sugar-Free Maple Syrup for an added touch of sweetness.

How To Freeze Pancake Bites

  • To freeze, place completely cooled pancake bites on a baking sheet and freeze for 2 hours or until frozen. Take them out of the freezer and put them in a ziploc freezer bag. Freeze for up to 2 months.
  • When ready to use, remove as many as you want from the freezer bag and reheat in the microwave or in the oven.
  • To refrigerate the pancake bites, store them in airtight containers and keep them in the fridge for up to 4 days.
Pancake muffin bites topped with chocolate chips and blueberries.

Not into Keto pancakes and muffins?! Go over to my Mini Chocolate Chip Muffins – they are excellent! Or these Blueberry Lemon Muffins and our Oatmeal Eggnog Muffins, these delicious Pumpkin Muffins, too.

More Pancake Recipes


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5 from 12 votes

Pancake Bites

Delicious and easy pancake bites made in a mini muffin pan. Make them ahead and freeze for a quick and simple low carb breakfast.
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 20 minutes
Servings: 24 pancake bites


For The Pancake Bites

  • 2 tablespoons melted butter
  • ½ cup unsweetened almond milk
  • 2 tablespoons sweetener,, (Keto approved)
  • 1 teaspoon pure vanilla extract
  • cups almond flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 eggs

For The Toppings

  • cup fresh blueberries
  • 2 tablespoons sugar free mini chocolate chips
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  • Preheat oven to 350˚F.
  • Grease two (12-cup) mini muffin pans with cooking spray and set aside. If you have a 24-cup mini muffin pan, use that.
  • In a blender, combine the melted butter, almond milk, sweetener, vanilla, almond flour, baking soda, and salt; pulse several times until well blended.
  • Add eggs and process for 1 minute, or until batter is thoroughly incorporated.
  • Pour the batter into the muffin pan. Add blueberries or chocolate chips on top of the batter.
  • Bake for 13 to 15 minutes, or until a toothpick inserted in the center of the pancake bites comes out clean.
  • Cool for 5 minutes, then invert pancake bites onto a wire rack to cool. If sticking to the pan, run a butter knife along the outer edges of the muffins to loosen them. 
  • Serve warm or cold.


  • Blend the Batter: For a smooth, mess-free batter, use a blender.
  • Toppings: Try various low-carb or keto toppings like nuts, seeds, or cinnamon.
  • Sweeteners: Swap Swerve with any keto-friendly sweetener you like.
  • Place completely cooled pancake bites on a baking sheet and freeze for 2 hours, or until frozen. Take them out of the freezer and put them in a ziploc freezer bag. Freeze for up to 2 months.
  • When ready to use, remove as many as you want from the freezer bag and reheat in the microwave or in the oven.
  • You can also refrigerate the pancake bites; store them in airtight containers and keep them in the fridge for up to 4 days.


Serving: 1Pancake Bite | Calories: 31kcal | Carbohydrates: 2g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 9mg | Fiber: 0g | Sugar: 0g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Mollie Halbrook says:

    Could you add protein powder to batter? How would you adjust the almond flour?

    1. Katerina says:

      Yes, you can substitute protein powder for flour in various recipes, but the ratios can vary from recipe to recipe, and I would have to test this recipe with protein powder to give you the correct info and adjustments.

  2. Kat says:

    New here….
    Step 4 states “Add eggs and process for 1 minute.” What does “process” mean, pulse for another minute?

    1. Katerina says:

      It just means to continue blending until everything is well combined.

  3. Elizabeth says:

    Well I was looking for Keto muffins I could switch up a bit, and these did not disappoint! I only had large muffin pan, so I made 12 good size muffins. I changed the recipe a bit, so I did use the comment of using whipping cream instead of almond milk. I also used granular Swerve, because I was low on Swerve powdered sugar. I also added 1 lb ground sausage and 1 cup finely shredded sharp cheddar. They were family approved, and I was lucky I had any left to freeze. We did drizzle with sugar free syrup! 😋

  4. Amanda says:

    Can I replace almond milk with heavy cream?

    1. Katerina Petrovska says:

      While I haven’t tried to make them with heavy cream, I don’t see why not. They’ll probably taste better with it. 🙂

  5. Rylee says:

    Hi! Really wanna give this a shot, but my husband and I can’t figure out how much almond flour the recipe calls for. Is it 3/4 to 1 cup or is it 1 and 3/4 cups?

    1. Katerina Petrovska says:

      Yep, it’s 1 and 3/4 cups… or 1 cup + 3/4 of a cup. So, just under 2 cups. 😀 I hope that helps. I write the recipes as I was taught but if there’s another way that’d be more reader-friendly, I’d love to know about it!