Baked Cherry Mini Pancakes
Who doesn't love an easy spin on a classic? After the sheet pan pancake popularity of this past fall, I thought it would be fun to make mini pancakes in a muffin tin. They turned out to be easy and delicious, so I am excited to share with you! Enjoy!
These mini pancakes have a question for you: will you enjoy them for brunch, as a snack, or a sweet dessert? And, yes, you have to decide now. Kidding, of course! Though these cherry mini pancakes may be too adorable to eat, I do believe you can power through, friends. The real issue is deciding when to stop.
What I love about this pancake recipe:
- These bake in the oven, leaving your stove available for other important dishes and allows you to make quite a few at once. If you have two muffin pans available, you can make 24 at once. Plus, with only ten minutes baking time necessary, you could easily double or triple the recipe and have enough to feed an army.
- A fun, healthier twist on comfort food…which is really what this space is all about – making healthier options more fun!
- Perfect for entertaining or a grab-and-go snack. These are easy to pick up by hand…just dust with a little powdered sugar or drizzle with some pure maple syrup. I love how cute these are arranged on a serving tray or charcuterie board, especially since they are small enough to tuck into corners or create different patterns on the board.
- Easy to make and easy to customize. Not a cherry fan? Pick whatever flavors you enjoy – different berries, a cinnamon streusel…whatever suits your mood. All these mini pancakes require are a few minutes prep before bake time. Easy peasy!
After mixing the flax meal and water, place the flax eggs in the fridge for 5 – 15 minutes to allow the meal to absorb the water so it can act as a proper binding agent in your baked good. It does offer a slightly nutty flavor, but is not noticeable in this particular mini pancakes recipe.
Have some fun with these and use the substitutions you prefer!
- Eggs: You can use 2 regular eggs instead of flax eggs.
- Buttermilk: If you prefer the dairy version, go right ahead! No need to make adjustments to the amount.
- Sugar: Light brown sugar is the closest flavor to coconut sugar, adding warm, sugary notes to the pancakes. Substitute with light brown sugar, or try with granulated sugar or Truvia baking sweetener.
- Filling: Make these with the fruit of your choice, or nuts or streusel.
Baked Cherry Mini Pancakes
- 1 3/4 cups all-purpose flour
- 3 tsp. baking powder
- 1 1/2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/2 cups plant-based milk (I prefer unsweetened milk.)
- Juice of 1/2 lemon
- 3 tbsp extra virgin olive oil, or neutral-flavored oil of your choice
- 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water)
- 1/4 cup coconut sugar (or light brown sugar)
- 27-30 cherries washed, drained, halved, and pitted
- Preheat oven to 350ºF.
- Spray your muffin tin with a little nonstick cooking spray.
- If you have not already mixed the flax meal with water, go ahead and thoroughly mix in order to place in the fridge while you prepare the dry ingredients. The longer the flax eggs have to chill, the better the consistency for baking.
- Mix the dry ingredients together in a bowl. In a separate bowl, combine wet ingredients and stir to thoroughly combine.
- Slowly stir the dry ingredients into the wet and stir just to combine, plus removing any lumps of flour.
- Gently pour pancake batter into each muffin cup, filling about 1/4-inch full. Add two cherry halves to each muffin cup with dough.
- Bake in the oven for 10 minutes, or until the center is set and no longer looks like dough.
- Cool on a wire rack until ready to serve with warm syrup. Enjoy!
- 2 regular eggs in place of the flax meal eggs.
- Buttermilk or regular milk in place of plant-based milk.
- Coconut sugar with light brown sugar or granulated sugar.
- Any berries of your choice in place of cherries.
- I like to use coconut sugar to give the pancakes a warm flavor, closely related to traditional brown sugar.