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Pancake Mini Muffins Recipe

Pancake Mini Muffins

These pancake mini muffins are a delightful twist on traditional pancakes, perfect for breakfast or a quick snack. Customize them with your favorite toppings!
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 25 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Pancake Mini Muffins
  • 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
  • 1/4 teaspoon salt
Toppings
  • mini chocolate chips
  • strawberries
  • blueberries

Equipment

  • Mini Muffin Tin

Method
 

  1. Whisk together the flour, baking powder, and salt in a mixing bowl.
  2. In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
  3. Add the dry ingredients to the wet until just combined with a rubber spatula.
  4. Grease a mini muffin tin with cooking spray.
  5. Fill the mini muffin tin with batter (it will make all 24 mini muffins).
  6. 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.
  7. Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
  8. Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately.
  9. Serve the mini muffins with maple syrup for dipping.

Notes

These pancake mini muffins are perfect for customizing with your favorite toppings. Try different fruits or nuts for a unique twist. They are great for meal prepping and can be stored in the freezer for a quick breakfast option.