Strawberry-Stuffed Pancake Bites

The only thing cuter than pancakes are mini pancakes! They’re bite-sized and filled with fruit for a bit of everything delicious in one bite. You can stuff it with any fruit you like but in this recipe, we’re doing strawberries for berry season!

The Perfect Fluffy Pancake Batter

I’ve been making the most perfect pancakes for years now and I’m finally sharing my secret recipe! It’s actually super easy to make the pancake mix from scratch and it tastes a million times better than the store-bought packaged one.

The secret ingredient that fluffy pancakes need is buttermilk! Don’t use water, don’t use milk. Use buttermilk! I promise it won’t taste sour or tangy. The acid in the buttermilk helps the pancakes puff so they turn out so light!

HERE ARE ALL THE INGREDIENTS YOU NEED:

• all-purpose flour
• granulated white sugar
• baking powder
• baking soda
• salt
• large egg
• unsalted butter (melted)
• vanilla extract
• buttermilk

Start by adding all the ingredients above to a large bowl and whisking together. The KEY to pancakes is to avoid overmixing it. You want the final consistency of the batter to be a bit clumpy.

Stuffing the Pancakes

Now it’s time to stuff the pancakes! You can use any fruit that can be cut into a circular shape so bananas and strawberries work really well.

Cut the strawberries horizontally so you get circular slices. Cut it relatively thin so the proportion of strawberry to pancake is not overwhelming. Make sure the strawberries are really sweet. If they’re not ripe or in season, you run the risk of the strawberries being sour which is what you probably want to avoid with pancakes.

Once the fruit is ready, it’s time to get dipping. The best method I found was using a wooden skewer or a fork. Poke the fruit through the skewer or fork and then dip it in the pancake batter. You want to do this step when your griddle or pan is already preheated and buttered because you are going to dip and immediately transfer it to the cooking surface.

Cooking the Pancakes

Finding the perfect heat that’s not too hot or too cool is crucial for cooking pancakes! You need enough heat so the pancakes can form bubbles and turn out fluffy. BUT, you don’t want too much heat that the outside burns before the center cooks. Medium-low to medium heat is what I’ve found best for my stove-top but that might look different for yours.

Now because these pancakes are mini, they will cook a lot faster in the center. The fastest way to make this recipe is by using a griddle. You can make these in a pan as well but you won’t be able to fit as many so it’ll take a while to make a lot.

Add a little bit of butter to the preheated griddle or pan and start to dip the fruit in the pancake batter and add to the cooking surface. Cook for about 2 minutes on one side. You’ll know it’s ready to flip when the edges firm up a bit, you see a bit of color on the perimeter, and the top has some bubbles.

Use a spatula to flip the pancake over and let the other side get golden brown and crispy as well.

Once you’ve cooked all the mini pancake bites, serve with powdered sugar and maple syrup to enjoy!

Craving More Breakfast? Try These Recipes Out!

• Hawaiian Roll French Toast
• Lemon Ricotta Pancakes
• Eggs in a Bagel Hole
• Sheet Pan Egg Bake
• Shakshuka

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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