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Gluten-Free Pancake Bites

Enjoy a classic breakfast favorite without the gluten with these quick and easy gluten-free pancake bites. Perfect for busy mornings and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 bites
Course: Breakfast, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Ensure it's suitable for baking
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk or dairy-free alternative Use your preferred milk type
  • 1 large egg For vegan option, replace with a flax egg
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
Optional Toppings
  • chocolate chips, blueberries, or nuts Customize to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, egg, melted butter, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed (do not overmix).
  5. Fold in any optional toppings if desired.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
  2. Let them cool slightly before removing from the tin.
  3. Serve warm, either plain or topped with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

To store leftover pancake bites, let them cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Don't overmix your batter; keep it lumpy for fluffy bites.