Mini Pancake Muffins

Mini Pancake Muffins are bite-sized, fluffy, and fun breakfast treats baked in a muffin tin and packed with your favorite pancake flavors. These muffins are perfect for busy mornings, brunch parties, or kid-friendly meals on the go.

Why You’ll Love This Recipe

These pancake muffins deliver all the flavor of traditional pancakes without the need for flipping or griddles. They’re easy to customize with add-ins like fruit, chocolate chips, or syrup and are perfect for meal prep. Their mini size makes them ideal for small hands or portion-controlled snacking, and they freeze beautifully for future use.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Buttermilk (or milk + vinegar substitute)
• Eggs
• Vanilla extract
• Melted butter
• Optional mix-ins: blueberries, mini chocolate chips, chopped strawberries, or syrup

Directions

1. Preheat oven
   Preheat oven to 375 °F (190 °C). Grease a mini muffin tin or line with paper cups.
2. Mix dry ingredients
   In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Combine wet ingredients
   In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
4. Combine wet and dry
   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Add mix-ins
   Gently fold in your choice of fruit or chocolate chips.
6. Spoon into muffin tin
   Fill each muffin cup about ¾ full.
7. Bake
   Bake for 10–12 minutes, or until golden and a toothpick inserted into the center comes out clean.
8. Cool and serve
   Let cool for a few minutes in the tin before transferring to a wire rack. Serve plain or with dipping syrup.

Servings and timing

• Servings: 24 mini muffins
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes

Variations

• Banana pancake muffins: Add mashed ripe banana and a dash of cinnamon.
• Maple-glazed: Drizzle maple syrup or glaze over the top after baking.
• Protein-packed: Mix in a tablespoon of protein powder into the dry ingredients.
• Savory version: Add cooked bacon bits and cheddar cheese.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.

Storage / Reheating

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep up to 5 days in the fridge.
• Freezing: Freeze for up to 2 months in a sealed bag or container.
• Reheating:
  • Microwave: Heat a few muffins for 10–15 seconds.
  • Oven: Warm at 300 °F (150 °C) for 5–7 minutes.

FAQs

Can I use pancake mix instead of from-scratch batter?

Yes. Use prepared pancake mix and follow package instructions, adjusting liquid for thicker batter.

Are these good for meal prep?

Absolutely. They freeze and reheat well, making them ideal for make-ahead breakfasts.

Can I make them in a regular muffin tin?

Yes. Increase the baking time to 15–18 minutes and fill halfway.

How do I keep berries from sinking?

Toss berries in a little flour before folding into the batter.

Can I make these dairy-free?

Yes. Substitute almond or oat milk and use plant-based butter.

Do I need paper liners?

No, but greasing the muffin tin well will help them release easily.

Are they sweet enough without syrup?

They’re lightly sweetened, but perfect for dipping or drizzling with syrup if desired.

Can kids help with this recipe?

Yes. It’s a great recipe for young helpers—especially adding mix-ins or filling the muffin cups.

What fruits work best?

Blueberries, chopped strawberries, raspberries, or even diced apple work well.

Can I double the recipe?

Yes. Easily double for a larger batch and freeze extras for future breakfasts.

Conclusion

Mini Pancake Muffins are an easy, mess-free alternative to classic pancakes with the same great taste. Customizable, portable, and freezer-friendly, they are perfect for kids, busy mornings, or brunch buffets. Whether you enjoy them with syrup or packed in a lunchbox, they’re sure to become a breakfast favorite.

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