If you’re looking for a quick, delicious, and portable breakfast option, look no further than pancake mini muffins. These bite-sized delights combine the fluffy goodness of pancakes with the convenience of muffins, making them the perfect grab-and-go solution for busy mornings.

Whether you’re prepping breakfast for your family or need a snack to take on the road, pancake mini muffins are a versatile and crowd-pleasing choice.

Why You’ll Love Pancake Mini Muffins

Quick and Easy: With a total prep and cook time of just 25 minutes, these mini muffins are ideal for busy schedules.
Customizable: Top them with your favorite mix-ins like chocolate chips, strawberries, or blueberries to suit your taste.
Kid-Friendly: Their small size and fun toppings make them a hit with kids.
Portable: Perfect for breakfasts on the go, school lunches, or even as a mid-day snack.
Freezer-Friendly: Make a batch ahead of time, freeze them, and reheat as needed for an effortless breakfast option.

Now let’s dive into the recipe so you can whip up these delightful pancake mini muffins in no time!

Ingredients You’ll Need

For the Batter:

1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
1 cup whole milk
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt

For the Toppings:

Mini chocolate chips
Strawberries (chopped into small chunks)
Blueberries

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray to ensure easy removal of the muffins later.

2. Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent for fluffy muffins.

3. Mix the Wet Ingredients

In a separate bowl, combine the cane sugar, whole milk, melted butter, egg, and vanilla extract. Whisk until smooth and well-blended.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to fold them together. Be careful not to overmix; stir just until combined to avoid dense muffins.

5. Fill the Muffin Tin

Spoon the batter into the greased mini muffin tin, filling each cavity about three-quarters full. This recipe makes 24 mini muffins, so you’ll fill all the slots in a standard mini muffin pan.

6. Add Your Favorite Toppings

Top each muffin with your choice of mix-ins. For variety, try adding 2-3 blueberries, 2-3 strawberry chunks, or about 1 teaspoon of mini chocolate chips to each muffin. You can also leave some plain if you prefer.

7. Bake to Perfection

Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Serve

Remove the muffins from the oven and transfer them to a wire cooling rack. Serve warm with a side of maple syrup for dipping, or enjoy them plain—they’re delicious either way!

Tips for Making the Best Pancake Mini Muffins

Don’t Overmix: Overmixing the batter can lead to dense muffins instead of light and fluffy ones. Stir just until combined for the best results.
Use Fresh Toppings: Fresh fruit like strawberries and blueberries add a burst of flavor and natural sweetness. Frozen fruit can be used in a pinch but may release more moisture during baking.
Experiment with Flavors: Don’t limit yourself to chocolate chips or berries—try adding chopped nuts, shredded coconut, or even a sprinkle of cinnamon for variety.
Make Them Ahead: These muffins freeze beautifully! Store them in an airtight container in the freezer for up to three months. To reheat, pop them in the microwave for 20-30 seconds or bake at 350°F (175°C) for a few minutes until warmed through.

Frequently Asked Questions (FAQ)

1. Can I Use a Different Type of Flour?

Yes! While all-purpose flour works best for this recipe, you can substitute it with whole wheat flour for a healthier option or gluten-free flour if you have dietary restrictions. Keep in mind that texture and flavor may vary slightly.

2. Can I Make These Muffins Dairy-Free?

Absolutely! Substitute whole milk with almond milk, oat milk, or any plant-based milk of your choice. Use dairy-free butter or coconut oil in place of regular butter for a completely dairy-free version.

3. How Long Do Pancake Mini Muffins Last?

Stored in an airtight container at room temperature, these muffins will stay fresh for up to three days. For longer storage, freeze them as mentioned above.

4. Can I Double the Recipe?

Yes! This recipe is easy to double if you’re feeding a crowd or want to meal prep for the week ahead. Just make sure you have enough muffin tins on hand!

5. Do I Have to Use Maple Syrup for Dipping?

Not at all! While maple syrup is a classic pairing with pancakes, you can also serve these mini muffins with honey, fruit preserves, or even a dollop of whipped cream for a dessert-like treat.

Nutrition Information (Per Muffin)

Each pancake mini muffin contains approximately:

Calories: 43 kcal
Carbohydrates: 5g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Sugar: 1g

These bite-sized treats are not only delicious but also relatively low in calories—perfect for anyone watching their portion sizes or looking for a guilt-free indulgence!

Final Thoughts

Pancake mini muffins are a delightful twist on traditional pancakes that are perfect for busy mornings, weekend brunches, or even as a fun snack option throughout the day. With their customizable toppings and easy-to-make recipe, they’re sure to become a family favorite in no time! So grab your ingredients and whip up a batch today—you won’t regret it!