Pancake Mini Muffins
Updated Dec 22, 2025
These bite sized Pancake Mini Muffins are so delicious and perfect for quick and customizable breakfasts.
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!
While I love my regular pancake muffins, these were fun to make mini sized too.
Mini muffins are a great breakfast for busy mornings! These and Greek Yogurt Waffles are my favorite recipes to keep on hand in the freezer for quick breakfasts.
⭐️Review⭐️
“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 a lot of sugar in the recipe. I am looking forward to using different fruit also strawberry and blueberries were yummy.” -Shawnette
How to make pancake mini muffins
Step 1: Whisk together the flour, baking powder, and salt in a mixing 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.
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, or until a toothpick inserted comes out clean.
Once the pancake mini muffins are done baking, let them sit for 2-3 minutes in the pan, then remove them onto a wire cooling rack to cool, or serve immediately.
Serve these adorable bite sized pancake muffins with maple syrup for dipping.
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!
More Mini Muffin Recipes
Pancake Mini Muffins
Ingredients
- 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
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- 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 with a rubber spatula.
- Grease a mini muffin tin with cooking spray.
- Fill the mini muffin tin with batter (it will make all 24 mini muffins).
- Top the batter with mix-ins of choice or leave them plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options.
- Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately.
- Serve the mini muffins with maple syrup for dipping.
how many table spoons per muffin slot
I’m not totally sure, I just use a mini cookie scoop. I believe it’s around 1 to 1.5 tablespoons of batter per slot.
Im not sure what I did wrong, but mine were concave not fluffy and full. after reading the recipe again, I put the wet ingredients into the dry because the dry ingredients were in the larger bowl…. was that the catalyst?
I can’t say for sure but that might have caused it! These definitely should not turn out concave. I have found that adding the dry ingredients into the wet and mixing until just combined lends the best result in baking muffins. Over mixing the batter can also affect the texture.
How long will they be good for in the fridge or the freezer? I’d like to meal prep these for my kids and my husband!
They should be good in the fridge for 2-3 days or the freezer for 1-2 months in an airtight container. Enjoy!
Is the butter unsalted or salted?
unsalted
These were SO easy so delicious and so worth it to make with littles! I used 2% milk and regular sugar because that’s all I had on hand and they turned out great!! YUM!
So glad you enjoyed the recipe!