Homemade Pancake Puffs
These pancake puffs are a fun bite-sized twist on classic pancakes! They’re soft and fluffy on the inside, lightly golden on the outside, and naturally sweetened with maple syrup. This simple pancake puffs recipe is perfect for breakfast, snacking, and lunchboxes!
Servings: 40 puffs
Equipment
Ingredients
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup whole milk
- 2 tbsp maple syrup
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips, optional
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt
- In a separate bowl, whisk together the egg, milk, maple syrup, melted and slightly cooled butter, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter. Let the pancake batter rest for 5 minutes. If you are adding in mini chocolate chips, gently fold them in after the batter has rested.
- While the batter rests, preheat your pancake puff maker to medium heat. Lightly grease each well with a light layer of avocado oil.
- Spoon about 1 teapoon of batter into each of the preheated wells, being careful not to overfill them. Cook the first side for about 1½ to 2 minutes, or until the bottoms are golden and the edges are set enough to flip.
- Carefully flip each pancake puff and cook for another 1 to 2 minutes, or until golden on both sides and completely cooked through. The pancake puffs should feel soft and springy when lightly pressed.
- Let them cool slightly before serving. Serve as is or with maple syrup or a dusting of powdered sugar.
Notes
- Let the batter rest for 5 minutes. This gives the flour a chance to hydrate and allows the batter to thicken slightly before cooking.
- Use a deep-well pancake puff maker. I used this Takoyaki Maker because the size is closest to actual store-bought pancake puffs and gives the pancakes their thick, rounded, puffed shape.
- Lightly grease the wells. You don't want oil pooling in the wells, just enough to help with browning and make the puffs easier to flip.
- Don't overfill the wells. The batter expands as it cooks, so leave some room for the pancake puffs to rise.
- Wait until the first side is set before flipping. Check one of the puffs in the middle of the tray first to make sure the heat isn't too high or too low.
- If you're adding chocolate chips, use mini chocolate chips instead of regular-sized chips. They're a much better size for these small pancake bites and distribute more evenly throughout the batter.
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 15mg | Iron: 0.1mg
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