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Recipe: Fruity Pancake Bites

My number one blog post with the most views ever is my baked pancake bites recipe by far. It's personally one of my favourite recipes and I'm so glad you guys like it too. I love it because it's so versatile. It was great for me during the very early weaning stages and it's still great for Baby Girl. My niece and nephew who are older kids love them too and so do I!

This one's a recipe that aims to please everyone and as it's so adaptable, unless you don't like pancakes (said no one EVER!), then there's a variation of these that you will love - use your imagination and create your very own pancake explosion in your mouth that you'll love.

My original recipe calls for no sugar as it was originally developed for Baby Girl when she just started out weaning, although some of you have told me you fancied a sweetness kick so added some. I love the idea of adding natural sugars with different fruits so I thought I would revisit this blog post and show you some filling ideas with nothing else but fruit. I think I'm on to a winner with the combination I'm about to show you!

Fruity Pancake Bites

  • 150g sifted plain flour
  • 1.5 teaspoons baking powder
  • 1 egg
  • 240ml milk
  • 10g melted butter
  • handful blueberries
  • handful strawberries
  • handful banana pieces
  • handful pineapple pieces
Cooking Directions
  1. Preheat oven to 180ºC. Coat 12 hole muffin tin with butter. I like use silicon muffin moulds as it makes it easier to take out and about, I also coat these with butter - I use a butter spray.
  2. In a bowl add sifted flour and baking powder. Make a well in the centre.
  3. Crack the egg in the middle and add the milk bit by bit. Combine with a whisk until smooth.
  4. Add melted butter. It's so important not to forget this step, a little bit of butter makes all the difference. Continue to whisk until the mixture is very smooth.
  5. Pour mixture into a jug to make it easier to evenly distribute in muffin tin and pour batter into the muffin holes evenly.
  6. Add fruit pieces to your 12 pancake mixes making 4 of each combination
  7. Bake in the oven for 15 minutes or until brown. Check on them regularly to make sure you don't overcook them. When you think they're ready, take one out of the muffin hole and check the bottom to ensure they are cooked through.
  8. Allow to cook slightly and use a knife to slide them out. They are best enjoyed warm but can keep in the fridge for 2-3 days.

I've also created a little video showing to process from start to finish. I've included the YouTube video below. If you like videos like this please feel free to subscribe to my channel. It's only a super new channel but there's lot's more where that came from.

What would your favourite fruit combo be? Or would you choose other toppings?

Kat x

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Tasty Tuesdays on


  1. These look amazing and yummy and so quick - pancakes are my favorite!!

    1. Me too! I often can't be bothered with the faff of frying and flipping so these are perfect x

  2. We adore pancakes here and yours look so good! Thanks for linking up to #Tastytuesdays

    1. Thanks, I'm so glad you think so. You're very welcome, thanks for hosting x

  3. Ooh what a fabulous recipe! Lily would love these I'm sure so I'm going to have to give them a go! :)
    I think we would do banana and blueberry as well as they are her favourites :)


  4. Oo these look yummy! Will certinaly give these a go with my daughter :) #MinisMeals

    Helen x

  5. We love pancakes and I love the idea of these mini ones! Have pinned for later :) #MinisMeals


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