These bite-sized pancake mini muffins are light, fluffy, and perfect for quick, customizable breakfasts. They offer the delightful taste of pancakes in a convenient, portable form, making them ideal for busy mornings or on-the-go snacks.

Why You’ll Love This Recipe

Pancake Mini Muffins combine the joy of pancakes with the convenience of a muffin, making them perfect for mornings when you’re short on time. These little muffins are soft, light, and easy to customize with your favorite toppings, from mini chocolate chips to fresh fruit. They’re the ideal treat for breakfast, snack time, or even brunch. Plus, they’re easy to make and a fun way to enjoy pancakes without the mess!

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
1 large egg
1 teaspoon vanilla extract

Optional Toppings:

Mini chocolate chips
Fresh blueberries
Diced strawberries

Directions

Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin with cooking spray or line with mini muffin liners.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cane sugar until well combined.
Combine Wet Ingredients: In a separate bowl, mix the whole milk, melted butter, egg, and vanilla extract until thoroughly blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined; avoid overmixing to ensure tender muffins.
Fill Muffin Tin: Evenly distribute the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Add Toppings: If desired, sprinkle mini chocolate chips, blueberries, or diced strawberries on top of each muffin.
Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire cooling rack. Serve warm, optionally with maple syrup for dipping.

Servings and Timing

Servings: Approximately 24 mini muffins.
Preparation Time: 15 minutes.
Cooking Time: 10-12 minutes.
Total Time: 25-27 minutes.

Variations

Fruit Variations: Add a variety of fruits, such as raspberries, blackberries, or diced bananas, for different flavor combinations.
Syrup Infusion: Mix a tablespoon of maple syrup into the batter for added sweetness.
Dairy-Free Option: Replace the milk with almond milk or oat milk and use dairy-free butter for a dairy-free version.
Spiced Muffins: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days.
Freezing: These mini muffins freeze well! Store them in a freezer-safe bag or container for up to 2 months. Reheat in the microwave or oven when ready to serve.
Reheating: To reheat, place them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.

FAQs

1. Can I use non-dairy milk instead of whole milk?

Yes, you can substitute whole milk with almond milk, oat milk, or any non-dairy milk of your choice.

2. How do I make the muffins fluffier?

To make fluffier muffins, ensure you don’t overmix the batter. Stir until just combined and use fresh baking powder for the best rise.

3. Can I add protein powder to these muffins?

Yes, you can add a scoop of protein powder to the batter, but you may need to adjust the liquid to maintain the desired consistency.

4. Can I use other flours instead of all-purpose flour?

Yes, you can experiment with whole wheat flour or gluten-free flour for a healthier or gluten-free option, but the texture may change slightly.

5. How can I make these mini muffins sweeter?

You can increase the amount of cane sugar or add a drizzle of maple syrup on top after baking for extra sweetness.

6. Can I make these mini muffins ahead of time?

Yes, you can make them ahead of time and store them in the fridge for 2-3 days, or freeze them for later.

7. Can I make these muffins without an egg?

Yes, you can use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or a commercial egg replacer for a vegan version.

8. Can I add more toppings?

Absolutely! You can add nuts, seeds, or even drizzle with peanut butter or Nutella for a fun twist.

9. How do I make these mini muffins savory?

You can remove the sugar and vanilla and add savory ingredients like cheese or herbs to the batter.

10. How do I make these muffins without a mini muffin tin?

If you don’t have a mini muffin tin, you can use a regular muffin tin and bake for a little longer—around 15-18 minutes, depending on the size.

Conclusion

Pancake Mini Muffins are a fun and convenient twist on traditional pancakes, offering the same fluffy texture and delicious flavor in bite-sized form. These muffins are easy to make, customizable, and perfect for busy mornings or snacking. Whether you’re looking for a quick breakfast, a treat for the kids, or a portable snack, these mini muffins will hit the spot every time!