Mini Pancake Thumbprint Bites Recipe – Easy Strawberry Preserves Snack

Posted on October 1, 2025

Warm, golden mini pancakes with sweet strawberry preserves pooling in the center—just the thought makes my mouth water! The first time I whipped up these mini pancake thumbprint bites, my kitchen smelled like a cross between a cozy diner and my grandma’s strawberry patch. Honestly, they were born out of a breakfast “oops”—I ran out of syrup but had a nearly empty jar of preserves and a craving for something fun. So, I started experimenting, and what came out was nothing short of snack magic. These bites are tiny, soft, and filled with jammy goodness, making them perfect for everything from lazy brunches to after-school treats. I’ve since made them for family get-togethers, kids’ parties, and even as a quick breakfast-on-the-go. Each batch seems to disappear faster than the last. If you love pancakes, adore finger foods, or just want a new, easy snack, you have to try this mini pancake thumbprint bites recipe. The strawberry preserves in the center make every bite a burst of fruity sweetness, and the best part—no syrup mess! Whether you’re a busy parent, a brunch enthusiast, or just someone with a sweet tooth, these pancake bites check all the boxes. I’ve tested and tweaked this recipe more times than I can count, and it’s now a staple in my kitchen. Let’s get started—you’re about to make your new favorite snack!

Why You’ll Love This Mini Pancake Thumbprint Bites Recipe

Quick & Easy: These pancake bites come together in under 30 minutes. Seriously—no standing over the stove flipping pancakes one by one. The oven does most of the work for you!
Simple Ingredients: No need to run out for fancy ingredients. Most of what you need is already in your pantry or fridge.
Perfect for Any Occasion: These mini pancake thumbprint bites are a hit at brunches, birthday parties, and holiday mornings. I even pack them for road trips or lunchboxes.
Crowd-Pleaser: Kids love the “mini” size and the sweet center, while adults can’t resist the nostalgic pancake flavor paired with strawberry preserves.
Unbelievably Delicious: Soft, fluffy pancake bases with just a hint of vanilla, and that warm strawberry filling—it’s like the best part of a jelly donut and a pancake rolled into one.

What really sets this mini pancake thumbprint bites recipe apart is how the strawberry preserves concentrate in the center, making a sweet, slightly gooey middle while the edges stay lightly golden and cake-like. I’ve tried plenty of pancake bite recipes, but this thumbprint trick gives you the perfect jam-to-pancake ratio every time. Plus, baking them in a mini muffin tin means you get consistent, picture-perfect bites—no lopsided results. These are the snacks that make you close your eyes after the first bite and maybe snag “just one more” (no judgment!). It’s comfort food—miniaturized and way less messy. I promise, if you bring these anywhere, you’ll be asked for the recipe. And if you’re anything like me, you’ll end up making them way more often than you planned!

What Ingredients You Will Need

Making mini pancake thumbprint bites with strawberry preserves is all about keeping things simple, but don’t let the short ingredient list fool you—each one plays a key role in taste and texture. Most of these are pantry staples, so you probably won’t need to make a special trip to the store. I love that you can easily swap things in or out based on what you have on hand, too.

All-purpose flour (1 cup / 125g) – The base for your pancake batter; gives it structure and that classic fluffy texture.
Granulated sugar (2 tablespoons / 25g) – Just enough to lightly sweeten the batter without making it dessert-level sweet.
Baking powder (1 1/2 teaspoons / 6g) – The key to those soft, puffy bites. Don’t skip or substitute with baking soda unless you add acid (like buttermilk).
Salt (1/4 teaspoon / 1g) – Balances the sweetness and brings out the vanilla flavor.
Milk (3/4 cup / 180ml) – I use whole milk for richness, but any milk works (dairy-free options like almond or oat milk are great too).
Large egg (1, room temperature) – Helps bind everything together and adds fluffiness.
Unsalted butter (2 tablespoons / 28g, melted) – Adds flavor and keeps the pancake bites moist. You can use oil if you prefer, but butter gives the best taste.
Vanilla extract (1 teaspoon / 5ml) – For that warm, homey flavor. You can use almond extract for a twist.
Strawberry preserves (about 1/2 cup / 120g) – The star of the show. Look for a brand that’s thick and not too runny. If you want to change things up, raspberry or apricot preserves work too.
Optional – Powdered sugar (for dusting) – Adds a pretty finish, especially if you want to impress brunch guests.

Ingredient Tips:

If you’re gluten-free, swap in a 1:1 gluten-free all-purpose flour blend. I’ve tried this with King Arthur’s blend with good results.
For extra protein, use Greek yogurt instead of half the milk (just thin with water so it matches the right consistency).
Want to cut down on sugar? Use a no-sugar-added preserve or even a dollop of natural nut butter in the center.
When strawberries are in season, you can mash fresh berries with a touch of honey for a homemade take.

Honestly, there’s no “wrong” way to fill these—you can even let everyone top their own. But trust me, strawberry preserves and pancake batter are a match made in snack heaven!

Equipment Needed

You really don’t need much to make mini pancake thumbprint bites, which is another reason I love this recipe. Here’s what you’ll want to have ready:

Mini muffin tin (24-count) – This is essential for getting that perfect bite-size shape. If you only have a regular muffin tin, just increase the bake time a little and you’ll get jumbo bites.
Mixing bowls – One for dry ingredients, one for wet. I use my trusty glass bowls for easy cleanup.
Whisk and spatula – A whisk helps keep the batter lump-free, and a spatula makes sure you get every last bit out.
Measuring cups & spoons – Accuracy is important for pancakes, but I’ve eyeballed the vanilla more than once (it’s hard to resist!).
Small spoon or melon baller – For scooping batter into the muffin tin and making the thumbprints.
Cooling rack – Helps keep the bites from getting soggy after baking.

Don’t have a mini muffin tin? You can use silicone baking cups on a baking sheet, though the shape will be a little less uniform. If you’re using nonstick tins, a quick spritz of cooking spray or a swipe of melted butter helps the bites pop right out. I’ve used both metal and silicone pans—silicone is easier for cleanup, but metal gives you slightly crispier edges. Just don’t use paper liners; the jam gets sticky and makes them tough to peel off. Pro tip: Wash your muffin tin soon after baking—preserves can harden and make scrubbing a real chore if you wait!

How to Make Mini Pancake Thumbprint Bites with Strawberry Preserves

Preheat and Prep:

Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or melted butter. This helps the bites release easily and keeps the edges golden.
Mix Dry Ingredients:

In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 1/2 teaspoons (6g) baking powder, and 1/4 teaspoon (1g) salt. Make sure everything’s evenly combined—those little pockets of baking powder can lead to uneven rising.
Combine Wet Ingredients:

In another bowl, whisk together 3/4 cup (180ml) milk, 1 large egg (room temp), 2 tablespoons (28g) melted butter, and 1 teaspoon (5ml) vanilla extract. If your butter is hot, let it cool a bit before adding so it doesn’t scramble the egg.
Make the Batter:

Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or whisk until just combined—don’t overmix! A few small lumps are totally fine (overmixing leads to tough pancake bites).
Fill the Muffin Tin:

Using a small spoon or melon baller, fill each mini muffin cup about 3/4 full with batter. Try to keep the portions even so they bake consistently. If you want extra tall bites, fill to the top, but watch the bake time (they’ll need a minute or two longer).
Add the Thumbprint:

Wet the back of a small spoon or use your (clean!) thumb to gently press a shallow indent in the center of each batter-filled cup. Don’t press all the way down—just enough to create a spot for the preserves.
Fill with Preserves:

Spoon about 1/2 teaspoon (2g) strawberry preserves into each indent. If your preserves are really thick, give them a quick stir first so they’re easy to dollop. Don’t overfill, or they’ll bubble over in the oven (trust me—I’ve learned this the sticky way!).
Bake:

Place the muffin tin in the oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers look just set. If you see the preserves bubbling, that’s a good sign! Rotate the pan halfway through for even baking.
Cool and Serve:

Let the bites cool in the tin for about 3 minutes, then gently loosen with a butter knife and transfer to a cooling rack. This keeps the bottoms from getting soggy. If you like, dust with powdered sugar before serving.

Troubleshooting: If your bites stick, let them cool a bit longer before removing. If they’re too pale, your oven might run cool—add a minute or two next time. If the thumbprints disappear while baking, press a fresh indent as soon as they come out (they’ll hold their shape as they cool).

Personal tip: I love making a double batch and freezing half for later. They reheat like a dream!

Cooking Tips & Techniques

Don’t Overmix: Pancake batter loves to be left alone. Stir until just combined—even a few lumps are fine. Overmixing can make your bites rubbery.
Consistent Sizing: Use a small cookie scoop if you have one for even portions. This helps every bite cook at the same rate (no sad, dry outliers).
Jam Consistency: If your preserves are chunky or stiff, give them a quick mix or warm them for 10 seconds in the microwave before filling the thumbprints. Runny jams can bubble over, so a slightly thicker preserve works best.
Don’t Overbake: These go from beautifully golden to dry in a flash. Start checking at 12 minutes—the centers should look set, but not dry or cracked.
Let Them Cool Slightly: Hot preserves are like lava! Let the bites cool for a few minutes before popping them out and taking a bite—your tastebuds will thank you.
Batch Cooking: Want to make a lot for a party? Double the recipe and rotate two muffin tins halfway through baking. I’ve done this for brunches, and it’s a lifesaver.
Cleanup Tip: If any preserves bubble over, soak the muffin tin in hot water right after baking. It’ll save you from scrubbing later.

Honestly, the biggest mistake I made the first time was overfilling the thumbprints. Less is more—otherwise, the jam spreads everywhere. And don’t skip greasing the pan! The first batch I made stuck to the tin, and I had to pry them out (still tasty, but not pretty). One more thing: if you’re multitasking, set a timer—these tiny bites bake fast, and it’s easy to get distracted. Once you get the hang of it, you’ll be churning out perfect mini pancake thumbprint bites every time!

Variations & Adaptations

Gluten-Free Option: Swap in your favorite 1:1 gluten-free flour blend. I’ve used King Arthur’s with great results. Just keep an eye on bake time—sometimes they need an extra minute or two.
Dairy-Free & Vegan: Use almond or oat milk instead of dairy milk, and substitute melted coconut oil for the butter. For egg-free, a flax “egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water) works surprisingly well!
Different Preserves: Not a strawberry fan? Raspberry, apricot, or blueberry preserves work beautifully. For a fall twist, try apple butter or pumpkin butter (so cozy!).
Nut Butter Centers: For a protein-packed snack, use creamy peanut butter or almond butter instead of preserves. My kids go wild for these—especially with a sprinkle of mini chocolate chips on top.
Fresh Fruit: When berries are in season, I’ll press a fresh raspberry or blueberry into the center instead of jam. It’s a little tart, a little sweet, and just as fun.
Chocolate Lovers: Add a mini chocolate chip to the thumbprint before baking, or drizzle melted chocolate over the cooled bites. You can even mix a tablespoon of cocoa powder into the batter for a chocolate pancake version.

I once made a “PB&J” version for a picnic—half the batch with strawberry preserves, half with peanut butter. They disappeared in minutes! You can really let your imagination run wild with these mini pancake thumbprint bites. Just remember, if you use a runnier filling, bake on a lined tray to catch any spillovers.

Serving & Storage Suggestions

Serve these mini pancake thumbprint bites warm or at room temperature. I love piling them on a big platter, dusted with powdered sugar for a little “wow” factor. For brunch, tuck them alongside fresh fruit and a few dollops of whipped cream—people will think you’re a genius!

If you’re making these for a crowd, arrange them in a single layer (they’re sticky if stacked). They pair perfectly with coffee, tea, or a glass of cold milk. I’ve even served them as a dessert with a scoop of vanilla ice cream—no one complained!

Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge (up to 5 days) or freeze in a zip-top bag for up to a month.
Reheating: Warm in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes. The centers get gooey again and taste just-baked.
Flavor develops: Honestly, they’re best on day one, but the preserves soak into the pancake slightly overnight, which gives a softer, almost cake-like texture the next day.

Tip: If freezing, place wax paper between the layers so they don’t stick. You can also reheat straight from frozen—just add an extra minute or two to the oven time.

Nutritional Information & Benefits

Each mini pancake thumbprint bite (based on a batch of 24) is about 60-70 calories, with roughly 1.5g protein, 2g fat, and 10g carbs. They’re low in saturated fat and a fun way to sneak in a little fruit via the preserves. If you use whole wheat flour or add Greek yogurt, you’ll get a bit more fiber and protein. For gluten-free or dairy-free diets, simple swaps make this recipe super flexible. Allergens to watch: contains wheat, egg, and dairy (unless you use substitutes). If you’re watching sugar, use a low-sugar or sugar-free preserve. Personally, I love that these are portion-controlled—one or two satisfy my sweet tooth without going overboard, and they’re a lighter choice than a full stack of pancakes or a cupcake.

Conclusion

There’s something special about a snack that’s both playful and comforting, and these mini pancake thumbprint bites with strawberry preserves hit that sweet spot. They’re easy, customizable, and always a hit (trust me, I’ve made more batches than I can count!). Whether you’re serving them at a brunch, packing them for lunch, or just sneaking a warm bite with your morning coffee, this recipe is one you’ll want to keep in your back pocket. I’d love to hear how you make them your own—try your favorite preserves, add a twist, and let me know in the comments! If you enjoy this recipe, please share it with friends or pin it for later. Happy baking—may your pancake bites always be golden and your preserves perfectly gooey!

Frequently Asked Questions

Can I use a different type of jam or preserve?

Absolutely! Raspberry, apricot, blueberry, or even apple butter all work well. Just pick one that’s not too runny so it stays put during baking.

How do I make these gluten-free?

Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. The texture stays fluffy, and the bites bake up just as nicely.

Can I freeze mini pancake thumbprint bites?

Yes! Freeze cooled bites in a zip-top bag for up to one month. Reheat in the oven or microwave until warmed through.

Do I need to refrigerate leftovers?

If you’ll eat them within two days, room temperature is fine. For longer storage, keep them in the fridge to maintain freshness.

What’s the best way to reheat these?

Microwave for 10-15 seconds or warm in a 300°F (150°C) oven for about 5 minutes. They’ll taste freshly baked with a gooey center!