Mini Pancake Muffins

Mini Pancake Muffins are an adorable and practical twist on traditional pancakes. These bite-sized treats combine the taste of fluffy pancakes with the convenience of muffins, making them perfect for busy mornings, school snacks, or brunch spreads. With customizable toppings like berries, chocolate chips, or jam, each mini muffin is a fun, flavorful surprise in every bite.

Why You’ll Love This Recipe

Mini Pancake Muffins are quick, mess-free, and endlessly versatile. Unlike traditional pancakes, there’s no flipping required—just pour the batter into mini muffin tins and bake. They’re ideal for little hands, easy to portion, and portable enough for lunchboxes or on-the-go snacks. You can top them individually for variety, making them great for serving a crowd with different tastes. Whether you serve them fresh out of the oven or prepare them ahead for the week, these mini muffins are guaranteed to become a family favorite.

Ingredients

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

  • All-purpose flour

  • Baking powder

  • Baking soda

  • Salt

  • Granulated sugar

  • Buttermilk or milk

  • Large eggs

  • Unsalted butter (melted)

  • Vanilla extract

  • Optional toppings: blueberries, chocolate chips, jam, strawberries, maple syrup, or sprinkles

Directions

  1. Preheat your 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, baking soda, salt, and sugar.

  3. In another bowl, whisk the eggs, milk (or buttermilk), vanilla, and melted butter until combined.

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

  5. Fill each mini muffin cup about 3/4 full with batter.

  6. Add your toppings directly onto each muffin—gently pressing them into the center.

  7. Bake for 10–12 minutes, or until golden on top and a toothpick inserted in the center comes out clean.

  8. Cool slightly before serving. Serve warm, plain, or with a drizzle of syrup.

Servings and timing

This recipe yields about 24 mini pancake muffins and serves 4 to 6 people. Prep time is approximately 10 minutes, with a baking time of 10 to 12 minutes. Total time: around 22 minutes.

Variations

  • Berry Blend: Add a mix of blueberries, raspberries, or chopped strawberries.

  • Chocolate Chip: Use mini or regular chocolate chips for a sweet twist.

  • PB&J Style: Add a small dollop of peanut butter and jam before baking.

  • Savory Option: Mix in crumbled bacon or shredded cheese for a savory breakfast muffin.

  • Cinnamon Sugar Coating: Brush with melted butter and roll in cinnamon sugar after baking.

Storage/Reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, let them cool completely and store in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5–6 minutes.

FAQs

Can I use pancake mix instead of making the batter from scratch?

Yes, you can use your favorite pancake mix and follow package directions for the batter. Just proceed with baking in mini muffin tins.

Can I make these ahead of time?

Absolutely. You can make them a day ahead and reheat before serving, or freeze for longer storage.

How do I prevent toppings from sinking?

Toss toppings like berries or chips lightly in flour before placing them in the batter to help them stay afloat.

Can I use a standard muffin tin?

Yes, just increase the baking time to 15–18 minutes and fill cups only halfway.

Do I need to flip them like pancakes?

No flipping is needed—just bake and enjoy.

Are these muffins sweet?

They are mildly sweet, like traditional pancakes, and can be sweetened further with toppings or syrup.

Can I use dairy-free milk?

Yes, almond, oat, or soy milk can be used as a substitute for regular milk or buttermilk.

What toppings work best?

Blueberries, strawberries, chocolate chips, chopped bananas, or small jam dollops are all excellent options.

Can I use frozen berries?

Yes, but do not thaw them first—add them straight from the freezer to prevent excess moisture.

How do I make them fluffier?

Use buttermilk and don’t overmix the batter. A short rest time (5 minutes) before baking also helps.

Conclusion

Mini Pancake Muffins are the perfect marriage of pancakes and muffins—fun to make, easy to serve, and customizable for any taste. Whether you’re preparing breakfast for a crowd or packing snacks for school or work, these little treats offer convenience without compromising flavor. Make a batch today and enjoy a playful take on a breakfast classic.

Print

Mini Pancake Muffins

Mini Pancake Muffins are adorable, bite-sized breakfast treats that offer all the flavor of traditional pancakes in a portable, baked form. Perfect for meal prep or kids’ snacks.

  • Author: Mariem
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 mini muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Optional: mini chocolate chips, blueberries, or diced strawberries

Instructions

  1. Preheat oven to 375°F (190°C) and grease a mini muffin tin or line with paper liners.
  2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until just mixed. Do not overmix.
  5. Gently fold in optional mix-ins like chocolate chips or fruit.
  6. Scoop about 1 tablespoon of batter into each mini muffin cup, filling about 3/4 full.
  7. Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for a few minutes before removing from the pan. Serve plain or with syrup for dipping.

Notes

  • Perfect for freezing and reheating in the microwave for quick breakfasts.
  • Try a variety of mix-ins to customize each batch.
  • Do not overbake—check at 10 minutes for doneness.

Nutrition

  • Serving Size: 2 mini muffins
  • Calories: 110
  • Sugar: 4g
  • Sodium: 120mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: mini pancake muffins, baked pancakes, pancake bites, breakfast muffins, kid-friendly breakfast

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