Name: Mini Pancake Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 2 tbsp sugar; 3/4 cup buttermilk (or milk + 2 tsp vinegar/lemon juice); 1 large egg; 1 tsp vanilla extract; 2 tbsp melted butter; Optional mix-ins: 1/4 cup mini chocolate chips, blueberries, strawberries, or sprinkles; Maple syrup, for serving

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Mini Pancake Muffins are a fun and convenient twist on classic pancakes, baked in a muffin tin for easy, mess-free breakfast bites. Light, fluffy, and endlessly customizable, these tiny treats are perfect for busy mornings, school lunches, or a weekend breakfast platter. Serve them plain or with your favorite toppings and dips for a crowd-pleasing experience.

Why You’ll Love This Recipe

Mini Pancake Muffins are bite-sized, portable, and kid-friendly. They require no flipping, no griddle, and minimal cleanup. You can mix in chocolate chips, fruit, or sprinkles to suit your preferences, and they freeze well for future breakfasts on the go. They’re also great for portion control and meal prepping.

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
Sugar
Buttermilk (or milk with vinegar/lemon juice)
Egg
Vanilla extract
Butter (melted)
Optional mix-ins: mini chocolate chips, blueberries, chopped strawberries, sprinkles
Maple syrup (for serving)

Directions

Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk buttermilk, egg, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Gently fold in your desired mix-ins such as chocolate chips or berries.
Fill each muffin cup about ¾ full with batter.
Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
Cool slightly before serving with maple syrup or your favorite dipping sauce.

Servings and timing

Servings: Makes about 24 mini muffins
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 22 minutes

Variations

Fruit-Filled: Add chopped apples, peaches, or bananas.
Whole Wheat: Substitute half of the flour with whole wheat flour for a wholesome version.
Dairy-Free: Use plant-based milk and butter alternatives.
Sweet & Savory: Add cooked bacon bits or shredded cheese for a savory twist.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. To freeze, let muffins cool completely and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I make these ahead of time?

Yes, they’re great for meal prep and can be made ahead and stored or frozen.

Can I use a regular muffin tin?

You can, but increase the baking time to about 15–17 minutes.

What mix-ins work best?

Mini chocolate chips, blueberries, strawberries, or rainbow sprinkles are all excellent options.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Do I need buttermilk?

Buttermilk adds tenderness, but you can substitute with milk mixed with lemon juice or vinegar.

How do I prevent overmixing?

Stir until just combined; it’s okay if the batter is a little lumpy.

Can I make these without eggs?

Yes, use an egg replacer like flaxseed meal and water or commercial egg substitutes.

Are they sweet?

They’re mildly sweet like traditional pancakes—perfect for syrup or fruit toppings.

How can I make them healthier?

Reduce the sugar slightly, use whole wheat flour, and add fruit instead of chocolate chips.

Can kids help make these?

Absolutely—they’re simple, safe, and fun for kids to help mix and fill the muffin tin.

Conclusion

Mini Pancake Muffins are a delightful and versatile breakfast option that turns everyday pancakes into an easy, grab-and-go treat. Whether served warm with syrup, packed in a lunchbox, or enjoyed straight from the fridge, these little muffins are sure to become a family favorite. Customize them to your taste and enjoy breakfast simplified.

Mini Pancake Muffins

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Mini Pancake Muffins are light, fluffy bite-sized treats that offer all the flavor of classic pancakes without the griddle. Baked in a muffin tin, they’re quick, customizable, and perfect for breakfast, lunchboxes, or meal prep.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 24 mini muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with mini paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together buttermilk, egg, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in your choice of mix-ins like chocolate chips or fruit.
Fill each mini muffin cup about 3/4 full with the batter.
Bake for 10–12 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let cool slightly before serving with maple syrup or your favorite dip.