Description
Warm, golden mini pancakes with sweet strawberry preserves in the center, these bite-sized treats are perfect for brunch, snacks, or parties. Easy to make in under 30 minutes, they’re soft, fluffy, and mess-free—like the best part of a jelly donut and a pancake rolled into one.
Ingredients
Scale
- 1 cup all-purpose flour (125g)
- 2 tablespoons granulated sugar (25g)
- 1 1/2 teaspoons baking powder (6g)
- 1/4 teaspoon salt (1g)
- 3/4 cup milk (180ml, whole milk preferred, but any milk works)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted (28g)
- 1 teaspoon vanilla extract (5ml)
- 1/2 cup strawberry preserves (120g), plus more as needed
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or melted butter.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Let the butter cool slightly before adding if hot.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or whisk until just combined; do not overmix.
- Fill each mini muffin cup about 3/4 full with batter using a small spoon or melon baller.
- Wet the back of a small spoon or use your thumb to gently press a shallow indent in the center of each batter-filled cup.
- Spoon about 1/2 teaspoon strawberry preserves into each indent. Do not overfill.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers look just set. Rotate the pan halfway through baking for even results.
- Let the bites cool in the tin for about 3 minutes, then gently loosen with a butter knife and transfer to a cooling rack.
- Dust with powdered sugar before serving, if desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free milk and coconut oil can be substituted for milk and butter. Do not overfill with preserves to prevent bubbling over. Let bites cool slightly before removing from the tin. Freeze leftovers for up to a month and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 mini bite
- Calories: 65
- Sugar: 4
- Sodium: 40
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 10
- Fiber: 0.3
- Protein: 1.5
Keywords: mini pancake bites, thumbprint pancakes, strawberry preserves snack, brunch finger food, easy pancake bites, kid-friendly snack, party appetizer, breakfast on the go