Craving something fun and bite-sized for breakfast? Pancake mini muffins are fluffy, golden, and customizable with your favorite toppings. They’re quick to bake, easy to store, and perfect for kids or busy mornings.
Table of Contents
Why You’ll Love This Recipe
Pancake mini muffins take the stress out of traditional pancakes because there’s no flipping needed. You simply fill the muffin tin, add toppings, and bake. Each one is portion-sized, making them perfect for kids, meal prep, or quick snacks on the go. The recipe is customizable, so you can make chocolate chip, blueberry, and strawberry all in the same batch. They bake in only 10 to 12 minutes, which means you can enjoy fluffy pancakes without standing over a stove. Serve them with maple syrup for dipping, or eat them plain for a simple grab-and-go breakfast. You’ll love how easy they are to make, store, and enjoy any time of the day.
Ingredients You’ll Need
To make pancake mini muffins, you’ll need basic pantry staples. All-purpose flour is the base that gives structure, while baking powder helps the muffins rise light and fluffy. A small amount of cane sugar adds sweetness, and salt balances the flavors. Whole milk keeps the batter smooth and moist, while melted butter brings richness. One egg binds the batter together, and vanilla extract adds a warm, cozy flavor.
The toppings make these muffins exciting. Mini chocolate chips add sweetness, blueberries bring a juicy pop, and diced strawberries add freshness. You can mix and match, so every muffin feels unique. These ingredients combine into a simple batter that’s versatile and family-friendly.
How to Make Pancake Mini Muffins
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Mixing them first ensures even rise throughout the muffins.
Whisk the Wet Ingredients
In another bowl, combine the sugar, milk, melted butter, egg, and vanilla. Whisk until smooth and creamy. Make sure the butter has cooled slightly so it doesn’t scramble the egg.
Combine Without Overmixing
Slowly pour the dry ingredients into the wet mixture. Stir gently until just combined. The batter should look slightly lumpy. Avoid overmixing, which can make the muffins dense.
Prepare and Fill the Mini Muffin Tin
Spray your mini muffin tin with cooking spray to prevent sticking. Fill each cup about three-quarters full with batter. The recipe makes about 24 mini muffins.
Add Toppings and Bake
Sprinkle about a teaspoon of chocolate chips, a few blueberries, or small strawberry pieces over each muffin. Bake at 400°F for 10 to 12 minutes, or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 2 to 3 minutes before transferring to a wire rack. Serve warm with maple syrup for dipping.
Flavor Variations and Mix-In Ideas
Pancake mini muffins are perfect for experimenting with flavors. Classic chocolate chip is always a hit, especially with kids. Blueberries add a juicy burst that pairs well with syrup, while strawberries bring a sweet and fresh twist. For a cozy flavor, stir in a little cinnamon or nutmeg. You can also add mashed banana for natural sweetness or chopped nuts for crunch. Peanut butter or Nutella swirls make them extra indulgent. The best part is you can mix flavors in one tray, so everyone gets their favorite in a single batch.
Baking Tips for Success
For tender muffins, don’t overmix the batter. A few lumps are completely fine. Always grease your muffin tin well so the muffins release easily. Once baked, let them cool briefly in the pan before moving to a wire rack to finish cooling. Serving them warm brings out the best texture and flavor. If you’re making these for a crowd, prepare the dry ingredients the night before to save time in the morning. Maple syrup makes the perfect dipping sauce, but honey or fruit preserves work too. With these simple tips, your pancake mini muffins will come out fluffy and delicious every time.
Storage and Make-Ahead Instructions
These mini muffins store well, making them great for meal prep. Keep them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to two months. To reheat, microwave for 15 to 20 seconds, or warm them in a 300°F oven for a few minutes. They’ll taste almost as good as fresh from the oven, making them perfect for quick breakfasts or snacks.
FAQ About Pancake Mini Muffins
Can you use pancake mix to make mini muffins?
Yes! Pancake mix works well. Just prepare the batter as directed and bake in a muffin tin.
Can you put pancake batter in muffin tins?
Absolutely. Pancake batter bakes beautifully in mini muffin tins, giving you bite-sized muffins.
How long to bake mini pancakes?
Bake mini pancake muffins at 400°F for 10 to 12 minutes until golden and cooked through.
What are the mini pancakes called?
They’re often called pancake mini muffins or pancake bites.
Conclusion
Pancake mini muffins are soft, golden, and so easy to make. With endless topping options, each batch feels exciting and fresh. If you loved these, try my French Toast Rollups for another fun breakfast idea. You can also find plenty of More Breakfast Recipes to keep mornings simple and tasty. For even more inspiration, check out my Pinterest board full of family-friendly recipes. Whether you serve them fresh or prep ahead for busy mornings, these muffins will quickly become a favorite in your home.
Pancake Mini Muffins
Equipment
- Mixing bowls For wet and dry ingredients
- Whisk To combine wet ingredients
- Measuring cups and spoons For accuracy
- Mini muffin tin 24-cup capacity recommended
- Cooking spray To prevent sticking
- Wire rack For cooling muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon mini chocolate chips (per muffin, topping)
- 2-3 blueberries (per muffin, topping)
- 2-4 small pieces strawberries (per muffin, topping)
Instructions
- Preheat oven to 400°F. Spray a mini muffin tin with cooking spray.
- Mix flour, baking powder, and salt in one bowl.
- In another bowl, whisk sugar, milk, melted butter, egg, and vanilla until smooth.
- Slowly combine dry and wet ingredients. Stir gently until just combined. Do not overmix.
- Fill muffin tin about 3/4 full. Add toppings: chocolate chips, blueberries, or strawberries.
- Bake for 10–12 minutes until golden and a toothpick comes out clean. Let rest 2–3 minutes, then transfer to a wire rack. Serve warm with maple syrup.
