By / Last Modified On January 15, 2023
Gluten-Free Pancake Bites are an easy and quick breakfast that everyone in your family will love. Mix, scoop into a mini muffin pan, bake, and dip! You are going to love these gluten free mini pancakes.
Looking for a more traditional pancake? Try my Gluten Free Pancake Recipe. For waffles, these Gluten Free Waffles are amazing.
Gluten Free Pancake Bites Recipe
As a busy full-time working parent I sometimes find myself in a pinch for a quick breakfast or snack that my two girls can grab on the go.
That’s when I turn to pancake bites. You can make a bunch in advance (and freeze them) and they travel well – think lunch boxes, travel bags, to-go containers, etc.
My girls have decided that they want to be in charge of breakfast for Father’s Day this year.
I gave them a couple of options for recipes that they could make themselves, including a recipe for pancake bites.
Gluten Free Mini Pancakes
They’ve decided to have fun with it and make a variety of pancake bites using chocolate chips, blueberries, coconut, and almonds.
We’ve already talked about doubling the batch so they can enjoy the remaining bites throughout the following week.
With less than ten ingredients and two bowls needed for the recipe, and less than twenty minutes to bake, this recipe is simple enough that anyone can make it and it’s super easy to clean up afterwards.
You can whip up a batch yourself or have your kids help in the kitchen.
How to make pancake bites
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate medium bowl, combine the maple syrup, egg, dairy-free yogurt, and oil. Add the flour mixture all at once to the wet mixture and stir just till combined. Do not over mix.
- Using a tablespoon, drop one level tablespoon of batter into each mini-cupcake cup.
- Repeat until all cups are full. If desired, top with your favorite toppings.
- Bake for 14-16 minutes or until the tops start to brown and the center is set.
- Remove from the oven and cool for 10 minutes.
- Using a small spoon or butter knife, gently work your way around the edge of each pancake bite and lift out of the pan.
- Serve warm or at room temperature.
For the full list of ingredients in these pancake bites, see the recipe card below.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
My girls are especially looking forward to mixing and pouring the batter and topping these tasty little Gluten-Free Pancake Bites with their favorite toppings (and Dad’s too).
I am looking forward to seeing the looks on their sweet little faces when they present the breakfast they made to their dad on Father’s Day.
If you like pancakes your sure to like my Gluten-Free Pumpkin Pancakes. Pumpkin isn't just for holidays, it can be enjoyed any time.
In the mood for crepes? Try my gluten free crepes.
Did you make these gluten free pancake bites? Please leave a comment below letting me know what you thought.
Gluten Free Pancake Bites
Gluten-Free Pancake Bites are an easy and quick breakfast that everyone in your family will love. Mix, scoop into a mini muffin pan, bake, and dip!
Ingredients
- 1 ¼ cup all-purpose gluten-free flour blend
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 tablespoon pure maple syrup (or honey)
- 1 egg, room temperature
- 1 cup yogurt (plain or vanilla, or buttermilk, or regular milk)
- ¼ cup oil of choice
- Toppings like: shredded coconut, chocolate chips, blueberries.
Instructions
- Preheat oven to 350°F (180°C). Grease a 24 serving mini-cupcake pan; set aside.
- In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate medium bowl, combine the maple syrup, egg, dairy-free yogurt, and oil. Add the flour mixture all at once to the wet mixture and stir just till combined. Do not over mix.
- Using a tablespoon, drop one level tablespoon of batter into each mini-cupcake cup. Repeat until all cups are full. If desired, top with your favorite toppings.
- Bake for 14-16 minutes or until the tops start to brown and the center is set. Remove from the oven and cool for 10 minutes. Using a small spoon or butter knife, gently work your way around the edge of each pancake bite and lift out of the pan. Serve warm or at room temperature.
Nutrition Information:
Yield:
6Serving Size:
4 pancake bitesAmount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 355mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 6g
Megan @ A Dash of Megnut
Wow these look so yummy! I love that your girls took picked these so they can try different varieties! Smart girls!
polly
I think I'm going to use maple syrup instead of sugar. I think it would give it that breakfast taste when on the go.
polly
Oh you did Lol. I just read the cooking direction as I make yummy pancakes all the time
Cassie
Im skeptical of any recipe because it really sucks to use a bunch of ingredients & it doesn't turn out. But the ingredients for this isn't outrageous. So I decided to give them a try. I put blueberries in them & wow they are so good! W a little drizzle of syrup they are really awesome.
Lindsay
Hi Cassie, I totally get that! So glad you gave this recipe a try and also very glad that you liked them.
Tessa@tessadomesticdiva
So cute, and I bet a total winner! Love this idea!
Ali Williams
What a wonderful idea! I adore gluten free pancakes and muffins and these are both! If you're interested we would love to have you link them up to Savoring Saturdays! Thanks!
Ashley Paulini
I was wondering if I could substitute the cup of yogurt with a cup of pumpkin?
chrystal
I haven't tried it in this recipe but I do have a pumpkin pancake recipe if you want to try that.
Best,
Chrystal
Kim
Do you have to use yoghurt??? Thanks
chrystal
You can also use milk, or dairy free milk in this recipe. I've used buttermilk as well.
Best,
Chrystal
Marla Johnson
The problem for me with most gluten-free goodies is the fact I eat low carb as well. I love the idea of using the mini muffins for portion control. I just made some brownie bites this weekend. Great minds think alike!
Deborah
Can you use something in place of vegetable oil?
chrystal
You can use your oil of choice. Hope that helps!
Chrystal
Kari
How many pancake bites does this recipe make? Just wondering if I need to multiply it...
chrystal
Hi Kari,
These make 24-36 pancake bites depending on how small the wells in your mini miffin pan are.
Best,
Chrystal
Susanne
I just made these-- they're great! I used Cup 4 Cup flour (160 grams, which is 1 1/4 c by weight according to the Cup 4 Cup bag) I also used SoDelicious vanilla yogurt. But I substituted melted coconut oil for vegetable oil, since we can't do soy. I made a third of them plain, a third raspberry (1 frozen raspberry in bottom of each muffin hole, and one on top of the batter, and a third of them chocolate chip (3 chips in bottom, 3 on top). My kids DEVOURED them!! My husband loved them!! I loved them!! These will certainly be a family favorite for years to come! Thank you!! I have so much gratitude for you folks who are helping bring tasty gluten free dairy free recipes to our home! My son had So much joy on his face, eating these. So many times we have to say No to treats. So these are truly a gift. Thanks again! This made 29 mini muffins.
chrystal
Hi Susanne,
I am so happy to hear that everyone in your family loved these pancake bites! Especially your son. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Danielle
Do you store these on the counter or refrigerator? Thanks!
chrystal
Hi Danielle,
You can store these in the refrigerator or freezer.
Best,
Chrysatal
Alyesha
Hi, thank you so much for the recipe. This is a silly question. But I already purchased a gluten free pancake mix. Can I use that to make these, and just add strawberries or whatever other toppings I want, or would that not work? I am new to being gluten free so thank you for any help.
chrystal
Hi Alyesha,
Yes, you can use the pancake mix instead of my mix. Add your toppings and bake in a mini muffin pan. Enjoy!
Best,
Chrystal
Samina
How to make buttermilk with dairy free milk to sub 1 cup of yogurt?
chrystal
You can either use dairy free yogurt or you can mix dairy-free milk with 1 tsp of vinegar and let it site for 10 minutes to make dairy-free buttermilk.
Best,
Chrystal
Michelle
How do you store these if you want to use them throughout the week in the fridge or on the counter in container? Also how do you heat them up when frozen?
chrystal
You can store them in the fridge or freezer. If you store them in the freezer, you can pull them out the night before and let them defrost overnight in the fridge, or you can reheat them in the microwave.
Best,
Chrystal
Samina Golandaz
Hi Chrystal,
I want to make these pancake bites but have couple of questions
1. I see the sweetener(maple syrup) in the recipe is just 1tbsp, is that correct?
2. In place of 1 cup yogurt, can I do 1/2 cup mash banana and half cup yoghurt?
3. Will flax egg work in this recipe?
Please let me know
Thank you for making such wonderful recipes!
Samina
Wendy Stoltz
Hi Samina,
1. Yes
2. It should work as the banana will add moisture.
3. I haven't tested it, but it should.
Come back and let us know how it went.
Nicole
Hi Crystal. This is my second time using this recipe. It's really good. I was diagnosed with Celiac disease and Lactose Intolerance in 2017. I use alot of your recipes very often. Keep up your great work. God bless
Wendy Stoltz
Hello, Nicole! Thank you so much for your kind words. I'm glad to hear that you find our recipes helpful, especially since you were diagnosed with Celiac disease and lactose intolerance. It can be challenging to navigate dietary restrictions, but I'm glad we can assist you in finding recipes that suit your needs. We'll definitely continue working hard to provide useful and delicious recipes. Happy cooking and take care!
Teresa
I've made these twice and they were both very good! First time I used Bob's 1 to 1 and buttermilk. The second time I used your flour blend #1 (with 1/4 cup sweet rice flour substitution you recommend) and whole milk yogurt. Both were yummy!
Wendy Stoltz
I'm glad you found our recipe to be a success, Teresa! Thank you for sharing your experience with me.