Updated Pancake Bites



NOTE: Don’t make fun of my paper bowl. I made this recipe a few weeks ago, when we were in the process of moving, and we had packed all our plates and bowls already!

I made some grain-free pancake bites a while back, and they were… fine! But I wanted to try making them better, or at least more portable. So I tweaked the recipe a little, and they are a little more cake-like now. They are no longer grain-free (unless you try using oat flour, but I didn’t do that). You know what… I really want to try using oat flour and also gluten-free flour. I’ll try that in the future! (For the record, I am writing this post WAY in advance, so by the time this is published, I may already be using oat or GF flour!)

Anyway, these “bites” are like sweet biscuits (scones, if you’re in the UK). They have the same consistency, but they are a bit sweeter, especially if you add blueberries.

What’s the hold up!? Let me get to the recipe.

1The ingredients for this recipe are the following:

  • 1 banana
  • 2 eggs
  • a pinch of salt
  • a pinch of nutmeg (or cinnamon, if that’s all you have)
  • 1/3 cup of milk
  • 1/2 cup of flour (add more if your banana is a little bigger)
  • blueberries, or some other add-in

Now, technically, you should mix the wet ingredients, then mix the dry ingredients, then slowly pour the wet into the dry, mixing as you pour. 

But I’m lazy.

So I just mix them all at once.


I use a 1/4 cup measuring cup* as a scooper and pour them into the muffin tin. (I spray my tin ahead of time.)


I also sprinkle some blueberries on top, but you could mix them in ahead of time, too.


Bake these at 350F for about 12 minutes.


You can see that the blueberries didn’t really sink into them. That’s because these are a little more dense than the other version!

I cut one open so you can see that it’s a bit dense:

Untitled designOne way I ate these was plain, with a drizzle of honey.




*I have two sets of measuring cups. I like using pretty things in the kitchen. If you click on the image below, you can go buy one set of the measuring cups I love!

Screen Shot 2014-08-22 at 6.23.47 PM


This is the other set of cups I love, but they aren’t sold anymore. :-/ The big lady is 1/2 cup on top, 1 cup on bottom. The middle lady is 1/4 cup on top, 1/3 cup on bottom. And the little lady is “a pinch” on top and 1 tbsp on bottom. I love them!

Screen Shot 2014-08-22 at 6.23.34 PM

Here’s your recipe:

Pancake Bites, Version 2
Yields 10
Write a review
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
  1. 1 banana
  2. 2 eggs
  3. 1/3 cup milk
  4. 1/2 cup flour
  5. pinch of salt
  6. pinch of nutmeg (or cinnamon)
  1. 1. Preheat the oven to 350F.
  2. 2. Mix all the ingredients.
  3. 3. Spray your muffin tin with nonstick spray.
  4. 4. Pour the mixture into 10 muffin tins.
  5. 5. Bake for about 12 minutes.
Baby Led Weaning Ideas http://www.blwideas.com/


  • Lisa Dagostino

    How do you store these after baked?

    • blwideas

      I would store them in an airtight container in the fridge, for about 1 week.

  • Emma Eminoglu

    Are these freezable?

    • blwideas


  • Alexis Roderick

    Is it really only 1/3 cup of flour? My mixture was way too thick and I had to add lots more milk. They also took super long to bake and didn’t really come out that well 🙁

    • blwideas@gmail.com

      Oh boo. So sorry to hear that.
      1/2 cup of flour should have been alright. You said your mixture was thick, but mine is usually thin! My only thoughts are that maybe your banana was smaller and not as ripe and/or your eggs were smaller than mine. So sorry you had trouble!

    • blwideas@gmail.com

      Oh goodness your comment was 2 months ago. I must not have gotten an email about it! Yours and one other comment were from looong ago. I never saw them! Sorry about the mega delay!