Description
Mini Pancake Muffins are bite-sized versions of classic pancakes, baked in a mini muffin tin for a fun, mess-free breakfast. They’re perfect for kids, easy to customize with mix-ins, and great for meal prep.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: mini chocolate chips, blueberries, diced strawberries, or sprinkles
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin or line with mini muffin liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in desired mix-ins like chocolate chips or fruit.
- Fill each mini muffin cup about 3/4 full with batter.
- Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Serve plain or with syrup for dipping.
Notes
- Great for freezing; just reheat in the microwave for a quick breakfast.
- Try a variety of mix-ins to make each batch fun and different.
- Can be made with regular milk if buttermilk isn’t available (add 1 tsp vinegar or lemon juice to make a substitute).
Nutrition
- Serving Size: 2 mini muffins
- Calories: 110
- Sugar: 4g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg