Pancake Mini Muffins Recipe

If you’ve ever wished pancakes could be just a little more poppable—or dreamed of breakfast that doubles as a snack—Pancake Mini Muffins are your answer! They’re impossibly fluffy, bursting with your favorite fillings, and baked in bite-sized form: perfect for busy mornings, brunch spreads, and little hands alike.

this Recipe

Ingredients You’ll Need

Simple ingredients make these minis sing! Every single item—flour, fresh berries, a touch of sugar—brings its own magic to the taste, rise, and irresistible fluffiness of the Pancake Mini Muffins.

• All-purpose flour: The backbone of the batter, it creates a tender crumb and helps these muffins rise beautifully.
• Baking powder: This gives your Pancake Mini Muffins their signature puff and light, cakey texture.
• Cane sugar: Just enough for that classic, gentle pancake sweetness.
• Whole milk: Adds richness and moisture—swap for your favorite non-dairy milk if needed.
• Butter (melted and slightly cooled): For extra flavor and that buttery, melt-in-your-mouth bite.
• Egg: Binds the batter and gives every mini bite structure.
• Vanilla extract: A splash of pure vanilla makes each muffin taste bakery-fresh.
• Salt: Just a pinch to balance all the flavors and keep things from being bland.
• Mini chocolate chips, strawberries, blueberries (for topping): Your mix-in playground! These add bursts of flavor, color, and fun variety in every batch.

Variations

Pancake Mini Muffins are as versatile as your cravings allow! Whether you’re working around allergies, cleaning out the fridge, or just feeling creative, try these easy twists to keep breakfast fresh and exciting.

• Gluten-Free Version: Substitute your favorite one-to-one gluten-free flour blend—you’ll get the same fluffy results with none of the gluten!
• Banana Nut Muffins: Fold in mashed banana and a sprinkle of chopped walnuts for a cozy, naturally sweet spin.
• Dairy-Free Delight: Replace whole milk with almond or oat milk and swap in coconut oil for the butter for a plant-based treat.
• Cinnamon Swirl: Add a pinch of ground cinnamon to the batter and swirl in a bit of brown sugar for warm breakfast vibes.

How to Make Pancake Mini Muffins

Step 1: Prepare the Muffin Tin and Preheat

First things first: Set your oven to 400°F (200°C) and let it preheat so you get a nice, golden finish. Lightly grease a 24-cup mini muffin tin with cooking spray—or brush each well with melted butter—so none of your precious Pancake Mini Muffins stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution means every single muffin rises evenly and tastes just right.

Step 3: Whisk Together the Wet Ingredients

In a separate, larger bowl, blend the cane sugar, milk, melted (slightly cooled) butter, egg, and vanilla extract until everything looks creamy and uniform. Stirring the sugar in with the liquids helps it dissolve perfectly—no gritty bites.

Step 4: Combine Wet and Dry Mixes

Add the dry ingredients to your wet mixture. Gently fold everything together with a rubber spatula until just combined; a few lumps are totally fine. Over-mixing is the enemy of tender Pancake Mini Muffins!

Step 5: Fill and Top

Fill each mini muffin cup about three-quarters full with batter. Now comes the most fun—topping! Drop in a few mini chocolate chips, tuck in pieces of strawberries or blueberries, or go wild with a mix in every row for a rainbow muffin pan.

Step 6: Bake to Perfection

Bake in your preheated oven for 10–12 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the pan for a couple minutes, then gently pop them out and serve right away—ideally with maple syrup for dunking!

How to Serve Pancake Mini Muffins

Garnishes

Pile the baked minis on a plate and dust with powdered sugar for a whimsical touch, drizzle with warm maple syrup, or set out bowls of whipped cream and fresh berries so everyone can top their own creations! A scattering of extra mini chocolate chips or a few fresh mint leaves add a special brunchy flourish.

Side Dishes

Pancake Mini Muffins play well with all things breakfast: think crispy bacon, sausage links, or an easy fruit salad. If you’re prepping these for a brunch buffet, team them up with yogurt parfaits or a savory frittata for a fantastically balanced meal.

Creative Ways to Present

For the ultimate wow factor, stack the muffins on a tiered cake stand or skewer them with toothpicks for adorable “pancake pops.” Arrange flavor assortments in rainbow rows, or nestle them in cupcake liners with little syrup cups for a party-worthy platter that disappears in minutes.

Make Ahead and Storage

Storing Leftovers

If, by some miracle, you have leftover Pancake Mini Muffins, let them cool fully, then pop them in an airtight container. They’ll stay soft and tasty on the counter for a full day, or up to four days in the fridge.

Freezing

Flash freeze the cooled muffins on a baking sheet until firm, then transfer to a zip-top bag. They’ll keep their fluff in the freezer for up to two months—just thaw at room temp or reheat straight from frozen when cravings call.

Reheating

For that just-baked warmth, microwave a handful on a plate for about 15–20 seconds, or warm them in a 300°F (150°C) oven for 5 minutes. A quick heat-up brings back their dreamy, pillowy texture—don’t forget the syrup for dunking!

FAQs

Final Thoughts

If you’ve never tried Pancake Mini Muffins, you’re in for a delightful surprise. They’re simple, cheerful, and oh-so-satisfying—totally irresistible for kids, teens, and grown-ups alike. Grab your muffin tin, pick your favorite toppings, and bring a little extra joy to your breakfast table this week!

Print