Pancake Bites Recipe

Mix dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 2 tsp baking powder and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate medium bowl whisk 1.25 cups whole milk, 1 large egg, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. A few small lumps are fine; avoid overmixing to keep bites tender. Let the batter rest 5 minutes while you prepare the pan.

Preheat an oven to 200°F (95°C) to keep finished bites warm. Heat a nonstick pan or griddle over medium heat and lightly grease with a small amount of butter or neutral oil.

Using a 1-tablespoon cookie scoop or a small spoon, drop rounded tablespoonfuls of batter into the hot pan, spacing them about 1 inch apart. Cook 1 to 1.5 minutes until bubbles form on the surface and edges set, then flip with a small spatula and cook the second side 30–45 seconds until golden and cooked through. Work in batches; you should get roughly 30–36 tablespoon-sized pancake bites from this batter.

Transfer cooked bites to a baking sheet and place in the warm oven while you finish remaining batter so they stay warm and slightly crisp on the outside.

Combine coating: in a wide shallow bowl whisk together 1/2 cup granulated sugar and 1 tsp ground cinnamon until evenly blended.

Place the 2 tbsp melted butter for tossing in a separate shallow bowl. Working in batches, toss warm pancake bites (about 8–10 at a time) in the melted butter briefly to coat, then transfer them to the cinnamon-sugar bowl and shake or stir to evenly dust. Use a slotted spoon or fork to remove and place back on the baking sheet. Repeat until all bites are coated.

If any bites cool before serving, warm them 3–4 minutes in a 300°F (150°C) oven to refresh, then re-coat if needed for a fresh cinnamon-sugar finish.

Arrange the cinnamon-sugar pancake bites on a platter and serve immediately with 3/4 cup real maple syrup in a small warmed bowl for dipping. Provide toothpicks or small forks for easy picking.