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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.

Ingredients

Units Scale
  • 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

Instructions

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

Notes

  • Don’t overmix the batter—it’s okay if it’s slightly lumpy.
  • Freeze cooled muffins in a freezer bag for up to 2 months.
  • To make dairy-free, use plant-based milk and vegan butter.
  • Substitute half the flour with whole wheat for added nutrition.
  • Great for kids to help prepare—simple and fun!

Nutrition

Find it online: https://tastyera.com/mini-pancake-muffins/