Mini Pancake Muffins

Mini Pancake Muffins are a creative and convenient spin on traditional pancakes. Baked in a muffin tin instead of cooked on a skillet, these bite-sized delights are soft, fluffy, and endlessly customizable. Whether enjoyed as a quick breakfast, lunchbox treat, or fun snack, mini pancake muffins offer all the comfort of pancakes without the hassle of flipping them one by one.

Why You’ll Love This Recipe

Mini Pancake Muffins combine the joy of pancakes with the simplicity of baking. They are ideal for busy mornings, meal prepping, and feeding a crowd. Easy to portion and mess-free to eat, they’re especially popular with kids. The batter comes together quickly, and you can personalize each muffin with mix-ins like chocolate chips, blueberries, or banana slices. With no need to stand over a griddle, this recipe frees up time while still delivering all the flavor of classic pancakes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Granulated sugar

• Salt

• Milk

• Eggs

• Unsalted butter (melted)

• Vanilla extract

• Optional mix-ins: mini chocolate chips, blueberries, diced strawberries, banana slices, or sprinkles

• Optional toppings: maple syrup, powdered sugar, or whipped cream

Directions

1. Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line it with paper liners.

2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.

3. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.

6. Add your desired mix-ins on top of each muffin or fold them into the batter before scooping.

7. Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. Allow to cool slightly before removing from the pan. Serve warm with your favorite toppings.

Servings and timing

This recipe yields approximately 24 mini pancake muffins and serves 4 to 6 people, depending on portion size. Prep time is about 10 minutes, and baking takes around 12 minutes. Total time: roughly 22 minutes.

Variations

• Fruit-Filled: Add chopped strawberries, blueberries, or apple chunks for a fruity touch.

• Chocolate Lovers: Use mini chocolate chips or a swirl of Nutella in the center for extra indulgence.

• Savory Twist: Try cooked crumbled bacon or cheese for a savory breakfast bite.

• Gluten-Free Option: Substitute the flour with a gluten-free flour blend.

• Dairy-Free Version: Use almond or oat milk and a plant-based butter substitute.

Storage/Reheating

Store leftover mini pancake muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer and transfer to a freezer bag once frozen. To reheat, microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I make regular-sized muffins instead?

Yes, use a standard muffin tin and increase the baking time to 15–18 minutes.

Do I need to flip these like regular pancakes?

No flipping is required—just bake and enjoy.

Can I make the batter ahead of time?

Yes, you can store the batter in the refrigerator overnight. Stir well before using.

How do I prevent them from sticking to the pan?

Use non-stick spray or paper liners to ensure easy removal.

What toppings go well with mini pancake muffins?

Maple syrup, powdered sugar, whipped cream, or fruit preserves all work well.

Are they sweet enough on their own?

Yes, they have a mildly sweet flavor, but you can adjust the sugar to your liking.

Can I make them vegan?

Yes, use plant-based milk, a vegan butter alternative, and replace each egg with a flaxseed egg.

How do I pack these for lunchboxes?

Let them cool completely, then place them in a container or zip-top bag for a mess-free snack.

Are these suitable for toddlers?

Yes, they are soft, easy to chew, and the perfect size for little hands.

Can I double the recipe?

Absolutely. Just double the ingredient amounts and bake in batches if needed.

Conclusion

Mini Pancake Muffins are a versatile and delightful twist on the breakfast staple. With minimal effort, you get all the fluffy goodness of pancakes in a portable, oven-baked form. Whether served plain, studded with fruit, or sweetened with chocolate chips, they’re sure to be a hit with both kids and adults. Make a batch today and enjoy a fun, easy breakfast all week long.

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