When mornings get busy but you still crave something warm and cozy, these Pancake Mini Muffins are here to save the day! They’re soft, fluffy, and just the right size for snacking, dipping, or packing into lunchboxes. Made with simple pantry staples, they deliver that classic pancake flavor — without the flipping!
These little bites of happiness are one of my favorite make-ahead breakfast recipes. You can bake a batch in just 10 minutes, pop them into the freezer, and warm them up in seconds for an easy weekday breakfast. Plus, everyone can choose their favorite flavor — chocolate chip, blueberry, or strawberry — so nobody complains at the breakfast table!
Why You’ll Love Them
- Quick & Easy: Just mix, pour, bake — no griddle required.
- Customizable: Add your favorite toppings or mix-ins!
- Kid-Approved: Perfect size for little hands and big smiles.
- Meal-Prep Friendly: Store in the freezer for grab-and-go mornings.
- Cozy & Fun: Ideal for brunch, school snacks, or weekend treats.
Time Needed
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 mini muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Optional Toppings:
- Mini chocolate chips
- Diced strawberries
- Fresh blueberries
- Maple syrup for dipping
Step-by-Step Instructions
- Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- Combine Wet Ingredients In a separate bowl, whisk milk, melted butter, egg, and vanilla until smooth.
- Make the Batter Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix — the batter should be slightly lumpy.
- Fill and Top Grease a 24-cup mini muffin tin and fill each cup about ¾ full. Add your favorite toppings — chocolate chips, blueberries, or strawberries.
- Bake & Serve Bake at 400°F for 10–12 minutes or until a toothpick comes out clean. Let cool for 2–3 minutes before removing. Serve warm with maple syrup for dipping!
Flavor Ideas
- Blueberry Bliss: Add 2–3 fresh blueberries to each muffin cup.
- Chocolate Dream: Add 1 teaspoon of mini chocolate chips.
- Strawberry Shortcake: Add 2–4 diced strawberry pieces.
- Banana Maple: Add mashed banana and drizzle maple syrup before baking.
Tips from Chef Emma
- Do not overmix the batter — it keeps the muffins fluffy!
- Use paper liners for easy cleanup if you’re baking multiple batches.
- Freeze leftovers and reheat in the microwave for 20 seconds for a quick breakfast.
- Dip in maple syrup or spread with peanut butter for extra flavor.
Nutrition Info per Mini Muffin
- Calories: 43
- Protein: 1g
- Carbs: 5g
- Fat: 2g
- Sugar: 1g
- Sodium: 60mg
Frequently Asked Questions
- Q: Can I make these gluten-free?
A: Yes! Substitute with a 1:1 gluten-free baking flour blend. - Q: How do I store them?
A: Store in an airtight container for up to 3 days or freeze for up to 2 months. - Q: Can I double the recipe?
A: Absolutely! This recipe doubles easily for meal prepping or brunch gatherings. - Q: What’s the best way to reheat?
A: Warm in the microwave for 15–20 seconds or in the oven at 325°F for 5 minutes.
Final Thoughts
These Pancake Mini Muffins are a breakfast dream come true — simple, fluffy, and endlessly customizable. Whether you’re rushing out the door or planning a cozy weekend brunch, these bite-sized treats make mornings easier and sweeter. Save this recipe to your Breakfast board and enjoy a new family favorite!
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Pancake Mini Muffins – Easy, Fluffy & Perfect for Busy Mornings
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
Description
Fluffy Pancake Mini Muffins are the perfect grab-and-go breakfast! Mix, bake, and enjoy with syrup for dipping — a fun twist on classic pancakes everyone will love.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp cane sugar
- 1 cup whole milk
- 3 tbsp butter, melted
- 1 egg
- 1 tsp vanilla extract
- Optional toppings: chocolate chips, strawberries, blueberries
Instructions
- Whisk flour, baking powder, salt, and sugar in a bowl.
- In a separate bowl, combine milk, butter, egg, and vanilla.
- Mix wet and dry ingredients until just combined.
- Pour batter into a greased mini muffin tin and add toppings.
- Bake at 400°F for 10–12 minutes. Serve with maple syrup.
Notes
Do not overmix batter for best texture. Store leftovers in the fridge or freezer. Reheat in the microwave for 20 seconds for a quick breakfast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 43
- Sodium: 60mg
- Fat: 2g
- Carbohydrates: 5g
- Protein: 1g
Keywords: pancake mini muffins, breakfast on the go, easy muffin recipe, pancake bites, kid friendly breakfast