Why You’ll Love This Recipe

Pancake Mini Muffins combine the best of two worlds: the soft, fluffy texture of pancakes and the convenient, bite-sized form of muffins. They are perfect for those hectic mornings when you need a quick, satisfying breakfast. Additionally, this recipe is versatile—you can mix and match toppings like chocolate chips, blueberries, and strawberries to create endless flavor combinations. Plus, they are great for meal prep and can be easily enjoyed on the go!

Pancake Mini Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Preheat your oven to 400°F (200°C).
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, combine the cane sugar, milk, melted butter, egg, and vanilla extract.
Slowly add the dry ingredients into the wet ingredients and mix until just combined using a rubber spatula. Be careful not to overmix.
Grease a mini muffin tin with cooking spray to prevent sticking.
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. This recipe makes exactly 24 mini muffins.
Top each muffin with your choice of mix-ins. You can add 2-3 blueberries, 2-3 small strawberry chunks, and a teaspoon of mini chocolate chips for different flavor combinations.
Bake the mini muffins for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins sit in the pan for 2-3 minutes before removing them. Serve warm, with a drizzle of maple syrup for dipping.

Servings and Timing

Servings: 24 mini muffins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Vegan: Use a plant-based milk like almond or oat milk, and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Sweet Add-ins: Try adding cinnamon, nutmeg, or even a tablespoon of maple syrup to the batter for extra sweetness.
Savory Version: Skip the sweet toppings and add cheese to the batter for a savory twist on these mini muffins.

Storage/Reheating

Storage: Store any leftover pancake mini muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Reheating: To reheat, simply warm the muffins in the microwave for 10-15 seconds or place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

FAQs

1. Can I use a regular muffin tin instead of a mini muffin tin?

Yes, you can use a regular-sized muffin tin, but the baking time will need to be adjusted. Bake at 400°F for 15-18 minutes, or until a toothpick comes out clean.

2. Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the fridge. Just stir the batter gently before using it the next day.

3. How do I know when the mini muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.

4. Can I freeze these mini muffins?

Yes, you can freeze the mini muffins for up to 3 months. Allow them to cool completely before placing them in a freezer-safe bag or container.

5. Can I substitute the butter with oil?

Yes, you can substitute the butter with vegetable oil or melted coconut oil, though the texture may vary slightly.

6. Can I use almond milk instead of whole milk?

Yes, almond milk or any other plant-based milk can be used in place of whole milk for a dairy-free version.

7. How can I make these mini muffins healthier?

For a healthier version, you can substitute the cane sugar with a natural sweetener like honey or maple syrup, and use whole wheat flour instead of all-purpose flour.

8. Can I add other fruits to the batter?

Yes, you can add other fruits like raspberries, blackberries, or diced bananas to the batter or use them as toppings.

9. Are these mini muffins good for meal prep?

Yes! These pancake mini muffins are perfect for meal prep. They keep well in the fridge and make for a quick breakfast or snack throughout the week.

10. Can I skip the toppings?

Yes, the pancake mini muffins are delicious on their own, but adding toppings enhances the flavor. Feel free to skip them if you prefer a more simple muffin.

Conclusion

Pancake Mini Muffins are a fun and versatile way to enjoy your favorite breakfast in a bite-sized form. With a light and fluffy texture, you can enjoy these little treats on their own or with a variety of delicious toppings. Whether you’re making them for a busy morning or preparing ahead for the week, this recipe will quickly become a family favorite.