Pancake Mini Muffins – Easy Bite-Sized Breakfast Favorite

Pancake Mini Muffins are the ultimate shortcut to fluffy, golden pancakes without standing over the stove flipping batch after batch. These bite-sized breakfast muffins bake up light, soft, and perfectly poppable in just minutes. Even better, Pancake Mini Muffins are incredibly customizable, making them ideal for picky eaters and busy mornings alike.

If you love classic pancakes but want something freezer-friendly and easy to grab on the go, this Pancake Mini Muffins recipe is exactly what you need.

I first made these on a chaotic school morning when everyone wanted pancakes but nobody had the patience to wait. Instead of flipping pancakes one by one, I poured the batter into a mini muffin tin and crossed my fingers. Ten minutes later, I pulled out golden little pancake bites that disappeared almost instantly. The kids loved dipping them in maple syrup, and I loved that breakfast was done without juggling a spatula. Now we keep a batch in the freezer at all times.

Fluffy bite-sized pancake mini muffins that bake in minutes and are perfect for customizable breakfasts.

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Course: Breakfast

Cuisine: American

Calories: 43

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon cane sugar
• 1 cup whole milk
• 3 tablespoons melted butter
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup blueberries (optional)
• 1 cup diced strawberries (optional)
• 1/4 cup mini chocolate chips (optional)

Equipment

• Mini muffin tin
• Mixing bowls
• Whisk

Method

 

1. Whisk together flour, baking powder, and salt in a bowl.
2. Mix sugar, milk, melted butter, egg, and vanilla in a separate bowl.
3. Add dry ingredients to wet and stir until just combined.
4. Fill greased mini muffin tin evenly with batter and add mix-ins.
5. Bake at 400°F for 10-12 minutes until a toothpick comes out clean.

Nutrition

Calories: 43kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 60mgPotassium: 24mgFiber: 0.1gSugar: 1gVitamin A: 70IUCalcium: 25mgIron: 0.3mg

Notes

Store in an airtight container. Freeze for up to 2 months and reheat before serving.

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Why Pancake Mini Muffins Are Perfect for Busy Mornings

No Flipping Required

Traditional pancakes require constant attention. However, Pancake Mini Muffins bake all at once in the oven. That means no standing at the stovetop and no worrying about uneven browning.

Simply mix the batter, divide it into a mini muffin tin, add your favorite toppings, and bake. As a result, breakfast becomes faster and far less stressful.

Additionally, baking ensures consistent texture every time. Each muffin turns out fluffy and lightly golden.

Easy to Customize for Everyone

Another reason Pancake Mini Muffins work so well is their flexibility. You can divide the batter and top each section differently. Therefore, everyone gets exactly what they like.

Popular mix-ins include:

• Blueberries
• Diced strawberries
• Mini chocolate chips
• Banana slices
• Cinnamon sugar

Because the base batter is lightly sweetened, it pairs beautifully with both fruity and chocolatey flavors.

Ingredients You'll Need

Simple Pantry Staples

This Pancake Mini Muffins recipe uses everyday ingredients:

• All-purpose flour
• Baking powder
• Cane sugar
• Whole milk
• Melted butter
• Egg
• Vanilla extract
• Salt

The baking powder gives the muffins their lift, while the melted butter adds flavor and tenderness.

If needed, you can substitute 2% milk for whole milk. Unsalted butter works best so you can control the salt level.

Toppings and Mix-Ins

The toppings truly make Pancake Mini Muffins special. Add about:

• 2-3 blueberries per muffin
• 2-3 small strawberry pieces
• 1 teaspoon mini chocolate chips

Press toppings gently into the batter before baking.

Step-by-Step Pancake Mini Muffins Recipe

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Whisking helps evenly distribute the leavening agent so the muffins rise properly.

Step 2: Combine the Wet Ingredients

In a separate bowl, mix sugar, milk, melted butter, egg, and vanilla extract.

Stir until smooth and well combined.

Step 3: Combine Wet and Dry

Pour the dry ingredients into the wet ingredients. Stir gently with a rubber spatula until just combined.

Do not overmix. Overmixing can create dense muffins instead of light, fluffy ones.

Step 4: Fill and Top

Grease a 24-cup mini muffin tin with cooking spray.

Divide the batter evenly among the cups. Then add your mix-ins of choice.

Step 5: Bake

Bake at 400°F for 10-12 minutes, or until a toothpick inserted comes out clean.

Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack.

Serve warm with maple syrup for dipping.

Storage and Freezer Tips

Pancake Mini Muffins store beautifully.

• Keep at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 2 months.

To reheat, warm in the microwave for 15-20 seconds or heat in a 300°F oven for a few minutes.

Because they freeze so well, many families batch-cook Pancake Mini Muffins for easy weekday breakfasts.

Frequently Asked Questions

1. Can I use a regular muffin tin?
Yes, but increase baking time to 15-18 minutes.

2. Can I make them dairy-free?
Yes. Use plant-based milk and dairy-free butter substitutes.

3. Why are my muffins dense?
You may have overmixed the batter.

4. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend for best results.

5. How many does this recipe make?
The recipe yields 24 mini muffins.

Conclusion

Pancake Mini Muffins deliver everything you love about pancakes in a convenient, bite-sized form. Because they bake quickly and customize easily, they simplify busy mornings without sacrificing flavor.

Whether you serve them fresh from the oven or reheat them from the freezer, Pancake Mini Muffins make breakfast fun, stress-free, and delicious every time.