Pancake Mini Muffins – Fluffy Bite-Sized Breakfast in 10 Minutes

Pancake Mini Muffins are the ultimate grab-and-go breakfast that makes busy mornings easier and more fun. These fluffy, bite-sized treats deliver all the classic pancake flavor you love, but without standing at the stove flipping batch after batch.

Because Pancake Mini Muffins bake in a mini muffin tin, they cook quickly and evenly. Even better, you can customize each one with different mix-ins. From blueberries and strawberries to chocolate chips, every bite can be a little different. If you need a freezer-friendly breakfast or a kid-approved morning win, this recipe checks every box.

I started making Pancake Mini Muffins when mornings felt rushed and chaotic. Instead of flipping pancakes while trying to pack lunches, I mixed the batter, filled a mini muffin tin, and popped it in the oven. Within minutes, the kitchen smelled like pancakes, but I didn't have to babysit a skillet. The first time I served them with maple syrup for dipping, they disappeared fast. Now they're one of our favorite make-ahead breakfasts.

Fluffy Pancake Mini Muffins made with simple pantry ingredients. Perfect for quick breakfasts and easy to customize with fruit or chocolate chips.

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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 butter, melted and cooled
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Equipment

• Mini muffin tin
• Mixing bowls
• rubber spatula

Method

 

1. Preheat oven to 400°F and grease a 24-count mini muffin tin.
2. Whisk together flour, baking powder, and salt in a mixing bowl.
3. In a separate bowl, mix sugar, milk, melted butter, egg, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly into mini muffin tin and add desired mix-ins.
6. Bake for 10-12 minutes until a toothpick inserted comes out clean. Cool slightly before serving.

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

Do not overmix the batter. Serve warm with maple syrup for dipping. Freeze leftovers for quick breakfasts.

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Why You'll Love Pancake Mini Muffins

Easier Than Traditional Pancakes

Traditional pancakes require constant flipping and monitoring. However, Pancake Mini Muffins bake all at once in the oven.

You simply mix the batter, divide it into a greased mini muffin tin, and bake. In just 10-12 minutes, you have 24 perfectly portioned mini pancake bites.

Because they bake evenly, you avoid undercooked centers or over-browned edges. This method saves time and reduces stress during busy mornings.

Perfect for Kids and Meal Prep

Pancake Mini Muffins are naturally portioned and easy to hold. Therefore, they're ideal for toddlers, school lunches, or quick breakfasts on the go.

Additionally, they freeze beautifully. Once cooled, store them in a freezer-safe bag. Reheat in the microwave for 20-30 seconds, and they taste just as fresh.

Since each muffin is small, you can offer variety in a single batch. Add blueberries to some, chocolate chips to others, and leave a few plain.

Ingredients for Pancake Mini Muffins

Simple Pantry Staples

Pancake Mini Muffins use basic ingredients you likely already have:

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

Baking powder helps the muffins rise and become fluffy. Melted butter adds richness and moisture. Vanilla enhances the classic pancake flavor.

You can substitute 2% milk if needed, and regular granulated sugar works in place of cane sugar.

Optional Mix-Ins

Customize Pancake Mini Muffins with your favorite toppings:

• 2-3 blueberries per muffin
• 2-4 diced strawberry pieces
• 1 teaspoon mini chocolate chips

Because the base batter remains lightly sweet, these mix-ins shine without overwhelming the flavor.

How to Make Pancake Mini Muffins

Step 1: Mix the Dry Ingredients

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

This step ensures the baking powder distributes evenly, helping the muffins rise properly.

Step 2: Combine the Wet Ingredients

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

Make sure the butter is slightly cooled so it doesn't scramble the egg.

Step 3: Combine Wet and Dry

Add the dry ingredients to the wet ingredients. Stir gently with a rubber spatula until just combined.

Do not overmix. Overmixing can create dense muffins instead of light and fluffy Pancake Mini Muffins.

Step 4: Fill the Mini Muffin Tin

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

Divide the batter evenly among the wells. Each should be about three-quarters full.

Add your desired mix-ins on top of each portion.

Step 5: Bake

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

Allow the muffins to sit in the pan for 2-3 minutes before transferring them to a wire rack.

Serve warm with maple syrup for dipping.

Flavor Variations

Blueberry Pancake Mini Muffins

Add 2-3 fresh or frozen blueberries to each muffin. Press them gently into the batter before baking.

Blueberries burst slightly in the oven, adding natural sweetness.

Strawberry Pancake Mini Muffins

Dice strawberries into small pieces and add a few chunks to each muffin.

Because strawberries release moisture, avoid overloading each cup.

Chocolate Chip Pancake Mini Muffins

Add about 1 teaspoon of mini chocolate chips per muffin.

Chocolate melts slightly inside, creating a sweet surprise in every bite.

Tips for Success

• Avoid overmixing the batter. Stir until just combined.
• Use room temperature ingredients for even mixing.
• Grease the pan thoroughly to prevent sticking.
• Let muffins cool slightly before removing to prevent breakage.
• Store extras in an airtight container to maintain freshness.

Because Pancake Mini Muffins bake at a higher temperature, they rise quickly and develop lightly golden tops.

Storage and Freezing

Store Pancake Mini Muffins in an airtight container at room temperature for up to two days.

For longer storage, refrigerate for up to five days.

To freeze, place cooled muffins in a freezer-safe bag for up to three months. Reheat directly from frozen in the microwave for about 30 seconds.

They remain soft and fluffy even after freezing.

Frequently Asked Questions

Can I use 2% milk instead of whole milk?

Yes. 2% milk works perfectly and still produces fluffy muffins.

Can I make these dairy-free?

You can substitute plant-based milk and dairy-free butter. Results may vary slightly in texture.

Why are my muffins dense?

Overmixing likely caused dense texture. Mix gently and stop once combined.

Can I use a regular muffin tin?

Yes, but adjust the baking time to about 15-18 minutes.

Do Pancake Mini Muffins need syrup?

They taste great plain, but maple syrup makes them even more fun for dipping.

Conclusion

Pancake Mini Muffins transform classic pancakes into a convenient, kid-friendly breakfast that's ready in minutes. With simple ingredients and endless customization options, this recipe offers flexibility for every family member.

Bake a batch for the week, freeze extras for busy mornings, and enjoy the fluffy, golden flavor of pancakes without the flipping. Once you try these Pancake Mini Muffins, they'll quickly become a breakfast staple in your home.