Pancake Bites Recipe
Jan 26, 2019, Updated Jun 07, 2025
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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.
Not into Keto pancakes and muffins?! Go over to my mini chocolate chip muffins – they are excellent! Or these blueberry lemon muffins and my oatmeal eggnog muffins, these delicious pumpkin muffins, too.
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 the past few months, I’ve had a little Sunday routine of making a batch, sometimes alongside my lemon ricotta pancakes if I’m feeling fancy. We eat what we can and stash the rest in the fridge or freezer for later, just like we do with our go-to energy balls.
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.
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, such as blueberries, mini chocolate chips, or other berries. Take a little inspo from my favorite raspberry muffins and make them your own!
- 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.
Ingredients You’ll Need
To keep this recipe low carb and keto, I used almond flour, butter, sweeteners such as swerve or monk fruit, almond milk, and toppings of your choice. I used blueberries and sugar-free mini chocolate chips, but feel free to use regular flour, milk, and sugar instead!
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.
- Blend. I start by combining almost all of the ingredients into a blender and giving them a whirl until completely incorporated. Ever since my banana oatmeal muffins, I’ve used a blender to make most of my batters.
- Bake. When finished, we will pour the pancake 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.
- Finish and serve. Let cool a bit, pop them out, and serve with a side of Keto Sugar Free Maple Syrup. It’s very good!
Recipe Tips & Variations
- 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.
- Reheat. 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.
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Pancake Bites
Ingredients
For The Pancake Bites
- 2 tablespoons melted butter
- ½ cup unsweetened almond milk, or regular milk
- 2 tablespoons granulated sugar, or use monkfruit sweetener
- 1 teaspoon pure vanilla extract
- 1¾ cups almond flour
- 1 teaspoon baking soda
- pinch of salt
- 3 large eggs
For The Toppings
- ⅓ cup fresh blueberries
- 2 tablespoons mini chocolate chips
Instructions
- Prep. Preheat the 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.
- Blend. In a blender, combine the melted butter, milk, sugar/sweetener, vanilla, almond flour, baking soda, and salt; pulse several times until well blended. Add the eggs and process for 1 minute, or until batter is thoroughly incorporated.
- Bake. 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.
- Let them cool. Remove from the oven and let the pancake bites cool for 5 minutes in the muffin tin, then invert them onto a wire rack to continue to cool. If they are sticking to the pan, run a butter knife along the outer edges of the muffins to loosen them.
Notes
- Blend the Batter: For a smooth, mess-free batter, use a blender.
- Toppings: Try various toppings like nuts, seeds, or cinnamon.
- Sweeteners: Swap the sugar with any 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.
Nutrition
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.
How long would you cook these if you used a regular sized muffin/cup cake pan?
Hi! Larger muffins will probably need 20 to 25 minutes, but I would start checking around the 20 minute mark.
Can I use a gluten-free baking blend instead of almond flour here or maybe coconut flour? I have a gluten free baking mix we have been using.
You can try the gluten free mix – I am not sure, though, since I haven’t tried it myself. BUT, don’t try it with coconut flour. Coconut flour needs a lot more liquid and you would have to adjust the entire recipe – it won’t work as it is.
Cute ‘bites’. Always fun to see what you come up with.
Love pretty much everything about these! So good to have for busy mornings!
I love pancakes but I don’t love all the carbs. Thanks for this great recipe!
Just made a couple batches to keep in the freezer. THANK YOU!
These are one of our favorite breakfasts. I can’t get enough. So good!
What a fantastic idea! I can’t wait to make these for my kids!
What brand sugar free chocolate chips do you use?
I like Sensato’s! 🙂 I get them on Amazon (affiliate link) –> https://amzn.to/2B7fD2d
Do you use a granulated or powdered sweetener? (or does the blender make it a moot point?)
When baking, I think I’ve always used only the powdered sweetener by Swerve.