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1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup diced strawberries
1 teaspoon vanilla extract
Powdered sugar for garnish (optional)
Directions
1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract, mixing until well blended.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the diced strawberries.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for 12-15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Allow the pancake bites to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
9. Dust with powdered sugar if desired and serve warm.
Variations & Tips
Feel free to customize these pancake bites by adding different fruits like blueberries or raspberries. For a chocolatey twist, sprinkle in some mini chocolate chips. If you're looking for a dairy-free option, substitute the buttermilk with almond milk and use dairy-free butter. For a nutty flavor, mix in a handful of chopped nuts such as walnuts or pecans. These variations can add a unique touch and surprise your family and friends with new flavors.
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