Print

Chocolate-Dipped Strawberry Pancake Bites

Chocolate-Dipped Strawberry Pancake Bites - featured image
Print Recipe

These fluffy, bite-sized pancake treats are filled with juicy strawberries and dipped in rich chocolate, making them a perfect, crowd-pleasing brunch or breakfast option. Easy to make and fun to eat, they’re a nostalgic twist on classic pancakes with a playful, photogenic finish.

Ingredients

Scale
  • 1 1/2 cups (195g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (8g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1g) salt
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 2 tbsp (28g) unsalted butter, melted and cooled slightly
  • 1 tsp (5ml) vanilla extract
  • 1 heaping cup (140g) diced fresh strawberries (about 6–8 medium berries)
  • 4 oz (115g) semisweet or dark chocolate chips or bar, chopped
  • 1 tsp (5ml) coconut oil or neutral vegetable oil (optional, for chocolate dip)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with nonstick spray or melted butter, or line with parchment liners.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined and lump-free.
  3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula just until no dry flour remains; batter should be a little lumpy.
  5. Gently fold in diced strawberries, being careful not to crush them. If strawberries are very juicy, pat them dry first.
  6. Use a cookie scoop or tablespoon to fill each muffin cup about 3/4 full.
  7. Bake for 15–18 minutes, rotating pan halfway through, until bites are puffed, golden, and a toothpick comes out clean.
  8. Let bites cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
  9. In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 20-second bursts, stirring each time, until smooth and glossy, or melt gently in a double boiler.
  10. Dip half of each cooled pancake bite into the melted chocolate, letting excess drip off. Place on parchment paper. Add sprinkles or freeze-dried strawberries if desired.
  11. Chill in the fridge for 10 minutes to set the chocolate.
  12. Serve slightly warm or at room temperature. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

Notes

Don’t over-mix the batter for fluffier bites. Room temperature eggs and buttermilk help the batter blend smoothly. For gluten-free, use a 1:1 gluten-free flour blend. You can swap in other berries or fruits. Let bites cool on a rack to avoid soggy bottoms. Store undipped bites in the freezer for up to a month and dip in chocolate before serving.

Nutrition

Keywords: pancake bites, chocolate dipped, strawberry, brunch, easy breakfast, mini pancakes, kid friendly, party food, make ahead, muffin tin pancakes

Find it online: https://leilameals.com/chocolate-dipped-strawberry-pancake-bites-recipe-for-easy-fluffy-brunch/