Description

Pancake mini muffins have become a staple in our home! They’re super easy to make, endlessly customizable, and a big hit with the whole family. On hectic mornings, these little muffins are a lifesaver. They’re basically pancakes in muffin form—fluffy, warm, and perfect for dipping in syrup. The best part? You can add your favorite mix-ins to each batch, so every bite feels like a special treat. Whether we’re adding chocolate chips, blueberries, or just keeping them plain, these pancake mini muffins never disappoint!

Ingredients

Scale

1 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 cup milk (or buttermilk for extra fluffiness)
2 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract
Optional mix-ins: chocolate chips, blueberries, diced strawberries, or chopped nuts
Maple syrup for serving

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.
Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Mix the wet ingredients: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
Combine the wet and dry: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
Add the mix-ins: If you’re using any mix-ins like chocolate chips or fruit, gently fold them into the batter.
Fill the muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ of the way full.
Bake: Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and serve: Allow the pancake mini muffins to cool slightly before removing them from the tin. Serve warm with maple syrup on the side for dipping!

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 6
Calories: 150