Pancake Mini Muffins

There’s something irresistibly fun and convenient about Pancake Mini Muffins! They’re bite-sized versions of your favorite pancakes, baked to fluffy perfection in a muffin tin. Whether you’re prepping for a busy weekday breakfast, a weekend brunch, or a snack-on-the-go, these little muffins will be a hit with the whole family. Not only are they super easy to make, but they’re also customizable—think classic pancake flavors like blueberry, chocolate chip, or even a swirl of peanut butter!

I first stumbled upon the idea of pancake muffins when I was running late one morning and needed something quick and portable for breakfast. Instead of standing over the stove flipping pancakes, I poured my pancake batter into a muffin tin, baked them, and voilà! Pancake mini muffins were born. They were such a hit with my family that we now make them regularly, and I love experimenting with different fillings and toppings. They’re perfect for meal prepping, too—you can make a big batch and freeze them for later!

Why You’ll Love These Pancake Mini Muffins

Super Convenient: No flipping required! You get the deliciousness of pancakes without the hassle of standing over a stove. Just pour the batter into a muffin tin and let the oven do the work.

Great for Meal Prep: These mini muffins are perfect for making ahead. Bake a big batch, and you’ll have breakfast or snacks ready to go all week. Plus, they freeze beautifully!

Customizable: Whether you love blueberries, chocolate chips, or even savory options like cheese and ham, these pancake muffins can be tailored to your taste.

Kid-Friendly: Kids love these because they’re the perfect size for little hands. You can also let them get creative by adding their favorite mix-ins or toppings.

Perfect for On-the-Go: Running late in the morning? Grab a few pancake mini muffins and enjoy a portable, mess-free breakfast on your way out the door.

Prep Time and Servings

Total Time: 25 minutes (10 minutes prep, 15 minutes baking)
Servings: 24 mini muffins
Calories per serving: 50 (varies depending on mix-ins)

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar (optional, for a touch of sweetness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or regular milk with 1 tablespoon vinegar or lemon juice to make buttermilk)
• 1 large egg
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract (optional, but adds great flavor)
• Optional Mix-ins and Toppings:
• 1/2 cup blueberries
• 1/2 cup mini chocolate chips
• 1/2 cup diced strawberries
• 1/4 cup peanut butter or Nutella (for swirling into the batter)
• Maple syrup, for serving

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or line it with mini cupcake liners. This will make it easy to remove the muffins once they’re baked.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. The dry ingredients form the base of your pancake muffin batter, ensuring light, fluffy results.
3. Combine the Wet Ingredients: In a separate large bowl, whisk together the buttermilk, egg, melted butter (or oil), and vanilla extract. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
4. Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing can lead to dense muffins instead of light, fluffy ones. The batter may be a little lumpy, but that’s okay—those lumps will disappear as the muffins bake.
5. Add Your Mix-ins: Now comes the fun part—adding your favorite pancake toppings! Gently fold in any mix-ins like blueberries, mini chocolate chips, or diced strawberries. You can also divide the batter into separate bowls to create different flavors in one batch. For example, make half the batch with blueberries and the other half with chocolate chips.
6. Fill the Muffin Tin: Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with batter. This will allow the muffins to rise without overflowing. If you’re feeling creative, you can even swirl in a teaspoon of peanut butter or Nutella into the top of each muffin for extra flavor.
7. Bake: Bake the pancake mini muffins for 12-15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and slightly puffed. Keep an eye on them, as mini muffins can bake quickly and you don’t want to overbake them!
8. Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Serve them warm with a drizzle of maple syrup or a dusting of powdered sugar for that classic pancake experience. They’re also delicious on their own!

How to Serve

• With Maple Syrup: Just like regular pancakes, these mini muffins taste amazing with a drizzle of warm maple syrup.
• Dusted with Powdered Sugar: For a sweet touch, dust the tops of the muffins with a light sprinkle of powdered sugar before serving.
• On-the-Go Breakfast: Pack a few of these mini muffins in a lunchbox or take them in a to-go container for a quick breakfast or snack on busy mornings.
• At a Brunch Table: Serve them alongside scrambled eggs, bacon, or fruit salad for a complete brunch spread.

Tips for Success

Don’t Overmix: It’s important to mix the batter just until the dry ingredients are incorporated. Overmixing can lead to tough, dense muffins, so stir gently!

Buttermilk Makes a Difference: Buttermilk adds a slight tang and extra moisture to the batter, which helps make the muffins extra fluffy. If you don’t have buttermilk, you can easily make your own by adding vinegar or lemon juice to regular milk.

Customize with Mix-ins: Get creative with the flavors! You can add whatever you love in regular pancakes to these mini muffins. Try chopped nuts, raisins, or even bacon bits for a savory twist.

Swirl It Up: For a fun twist, add a teaspoon of peanut butter, Nutella, or even fruit jam to the top of each muffin and swirl it with a toothpick before baking.

Recipe Variations

Blueberry Pancake Mini Muffins: Fold in 1/2 cup fresh or frozen blueberries into the batter for a classic pancake flavor. You can even add a pinch of lemon zest to brighten up the muffins.

Chocolate Chip Pancake Mini Muffins: Stir in 1/2 cup mini chocolate chips for a sweet, dessert-like version. These are especially popular with kids!

Savory Pancake Muffins: For a savory take, skip the sugar and add 1/2 cup shredded cheese and chopped ham or cooked bacon to the batter. These make a great grab-and-go breakfast option!

Gluten-Free Pancake Muffins: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your mix-ins (like chocolate chips) are also gluten-free if necessary.

Vegan Pancake Muffins: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil. This way, you can enjoy delicious pancake muffins that fit your dietary needs.

Peanut Butter and Jelly Swirl: Add a teaspoon of peanut butter and a teaspoon of your favorite jelly to each muffin before baking. Swirl them together for a delicious PB&J muffin!

How to Store and Freeze

Storing: Pancake mini muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days.

Freezing: These muffins freeze really well! To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw them at room temperature or microwave them for 20-30 seconds until warm.

Special Equipment

• Mini Muffin Tin: You’ll need a 24-cup mini muffin tin for this recipe. If you don’t have one, you can use a regular muffin tin, but the baking time may need to be adjusted.
• Small Cookie Scoop or Spoon: This makes it easier to fill the muffin cups evenly and helps ensure all the muffins bake at the same rate.
• Wire Cooling Rack: Once baked, transferring the muffins to a cooling rack helps them cool evenly and prevents them from becoming soggy.

FAQ

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk if you don’t have buttermilk. To mimic the tanginess of buttermilk, add 1 tablespoon of vinegar or lemon juice to your milk and let it sit for 5 minutes before using.

Can I make these pancake mini muffins gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend, and you’ll have delicious gluten-free pancake muffins.

**Can I freeze the pancake muffins?

**
Yes! These mini muffins freeze wonderfully. Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container once frozen. When you’re ready to eat, simply reheat them in the microwave or oven.

What other mix-ins can I add?
You can get as creative as you want! Try adding chopped nuts, dried fruit, shredded coconut, or even a sprinkle of cinnamon for extra flavor.

How do I reheat pancake muffins?
To reheat, microwave the muffins for 20-30 seconds, or warm them in a 350°F oven for about 5 minutes. They’ll taste just as good as fresh!

Can I make regular-sized pancake muffins?
Yes, you can use a standard muffin tin instead of a mini one. Just increase the baking time to 15-18 minutes and check for doneness with a toothpick.

Conclusion

Pancake Mini Muffins are the ultimate breakfast hack—quick, easy, and endlessly customizable. Whether you’re meal prepping for the week, serving a fun brunch, or just looking for a convenient breakfast on-the-go, these bite-sized pancake muffins have got you covered. With the ability to personalize them with your favorite flavors and mix-ins, they’re sure to become a family favorite. So next time you’re craving pancakes but don’t have the time to stand by the stove, whip up a batch of these adorable pancake mini muffins instead! Don’t forget to snap a picture and tag me on social media—I’d love to see how yours turn out. Happy baking!

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