Pancake Mini Muffins

4.54 from 65 votes

These bite sized Pancake Mini Muffins are so delicious and perfect for quick and customizable breakfasts.

mini pancake muffins on a white platter
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These pancake mini muffins are so fun!

Mini muffins are always a family favorite, and these pancake mini muffins were no exception.

These adorable mini muffins are so light and fluffy, easy to customize, and so fun to dip! You can make any flavor that you like which is perfect if you have picky eaters in the house. My kids loved the chocolate chip and plain versions the most!

These mini muffins are the perfect small breakfast that is perfect when for busy mornings or an on the go snack.

pancake mini muffins
ingredients needed to make mini pancake muffins

How to make pancake mini muffins

Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.

dry ingredients whisked together in a bowl

Step 2: In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.

Step 3: Add the dry ingredients to the wet until just combined, using a rubber spatula. Do not over mix.

Step 4: Grease a mini muffin tin with cooking spray and distribute the pancake batter evenly into the 24 mini muffin tins.

mini muffin tin filled

Step 5: Top the mini muffins with your mix ins of choice.

Flavor ideas

  • Blueberry: add 2-3 blueberries
  • Strawberry: add 2-4 pieces of diced strawberry
  • Chocolate Chip: add 1 teaspoon of mini chocolate chips

Step 6: Bake the muffins at 400 degrees for 10-12 minutes. Once the pancake mini muffins are done baking, remove them onto a wire cooling rack to cool, or serve immediately.

mini pancake muffins on a white platter

Serve these adorable bite sized pancake muffins with maple syrup for dipping.

pancake mini muffins with syrup

These are so much easier than flipping batches of pancakes, and easier to eat too. Just make a quick pancake batter, add your mix ins, and bake for 10 minutes and you have an easy foolproof breakfast!

dipping a mini muffin in syrup
pancake mini muffins
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pancake mini muffins
4.54 from 65 votes

Pancake Mini Muffins

By: Joy Shull
These bite sized pancake mini muffins are so delicious and perfect for quick breakfasts on the go!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 24

Ingredients 

  • 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 topping

  • mini chocolate chips
  • strawberries
  • blueberries

Instructions 

  • Whisk together the flour, baking powder, and salt
  • In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract
  • Add the dry ingredients to the wet until just combined, using a rubber spatula
  • Grease a mini muffin tin with cooking spray
  • Fill with batter (it will make all 24 mini muffins)
  • Top with mix-ins of choice or leave plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors
  • Bake the pancake mini muffins at 400 degrees for 10-12 minutes
  • Remove onto a wire cooling rack
  • Serve with maple syrup, for dipping

Video

Nutrition

Calories: 43kcal, Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 60mg, Potassium: 24mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 70IU, Calcium: 25mg, Iron: 0.3mg
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4.54 from 65 votes (64 ratings without comment)

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15 Comments

  1. Me this morning, mini , pancakes and the reddish ones are mini omelets ham, cheese, chile,egg!

  2. Is the butter supposed to coagulate again? How do you get it not to? I thought I had it cool enough, but when I put in the milk it still did it! This is my second attempt at making these.

  3. 5 stars
    These are great! I didn’t have any milk so I used water and they still taste perfect. I will try with oat flour next.

    1. They should keep in an airtight container or bag in the fridge for 4-5 days, or the freezer for around 2 months.

    1. I haven’t tried it myself but I do think they would freeze well! Just make sure you get all the air out that you can before freezing it in a bag.

  4. These mini muffins are very nice and super easy to make. I tasted one fresh out of the oven and I really like that their was not alot of sugar in the recipe. I am looking forward to adding a muffin to my daughter’s school lunch tomorrow. I am looking forward to using different fruit also strawberry and blueberries were yummy.