These bite-sized Pancake Mini Muffins are delicious, versatile, and ideal for quick, customizable breakfasts.
These pancake mini muffins are so fun!
Mini muffins are always a family favorite, and these pancake mini muffins are no exception.
Light and fluffy, they’re easy to customize and fun to dip. You can make any flavor you like, which is great for picky eaters. My kids loved the chocolate chip and plain versions the most.
While I enjoy regular pancake muffins, making them mini is a fun twist. They’re perfect for busy mornings and freeze well for quick breakfasts on the go.
⭐️Review⭐️
“These mini muffins are very nice and super easy to make. I tasted one fresh out of the oven and I really like that there was not a lot of sugar in the recipe. I am looking forward to using different fruit; strawberry and blueberries were yummy.” – Shawnette
How to make pancake mini muffins
Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.
Step 2: In a separate bowl, combine the cane sugar, milk, melted butter, egg, and vanilla extract.
Step 3: Add the dry ingredients to the wet ingredients and fold with a rubber spatula until just combined. Do not overmix.
Step 4: Grease a mini muffin tin with cooking spray and divide the batter evenly among the 24 wells.
Step 5: Add your preferred mix-ins to the tops of the muffins.
Flavor ideas
- Blueberry: add 2–3 blueberries per muffin
- Strawberry: add 2–4 small diced strawberry pieces
- Chocolate Chip: add about 1 teaspoon of mini chocolate chips per muffin
Step 6: Bake at 400°F (200°C) for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
When done, let the muffins rest in the pan for 2–3 minutes, then transfer to a wire rack to cool slightly or serve immediately.
Serve these bite-sized pancake muffins with maple syrup for dipping.
They’re much easier than flipping many pancakes and simpler to eat. Mix a quick batter, add your mix-ins, bake for about 10 minutes, and you’ll have a foolproof, portable breakfast.
More Mini Muffin Recipes
- Blueberry mini muffins
- Birthday Cake Mini Muffins
- ABC mini muffins
- Oatmeal cookie mini muffins
- Pumpkin donut mini muffins
- Healthy chocolate mini muffins
- Greek yogurt banana mini muffins
- Chocolate chip mini muffins
- Mini banana muffins
- Pumpkin mini muffins
Pancake Mini Muffins
Rate Recipe
Print Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For topping
- mini chocolate chips
- strawberries
- blueberries
Instructions
-
Whisk together the flour, baking powder, and salt in a mixing bowl.
-
In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract.
-
Add the dry ingredients to the wet and fold gently with a rubber spatula until just combined.
-
Grease a mini muffin tin with cooking spray.
-
Fill the mini muffin tin with batter; this recipe makes 24 mini muffins.
-
Top each muffin with your chosen mix-ins—about 2–3 blueberries, a couple of small strawberry pieces, or 1 teaspoon of mini chocolate chips per flavor variation.
-
Bake at 400°F (200°C) for 10–12 minutes, or until a toothpick comes out clean.
-
Let the muffins sit in the pan for 2–3 minutes, then remove and serve immediately.
-
Serve with maple syrup for dipping.
Video
Nutrition
Like this recipe? Rate and comment below!