These mini muffins that look like pancakes are so much fun!
These pancake mini muffins were just as popular with the family as our fluffy homemade pancakes recipe.
These cute little muffins are so light and fluffy, you can change them up any way you want, and they’re so much fun to dip! You can make any flavor you want, which is great if you have picky eaters at home. For another sweet treat, consider making an easy banana bread recipe with walnuts. The chocolate chip and plain versions were the kids’ favorites!
These little muffins are the perfect small breakfast for busy mornings or a snack on the go.
“These little muffins are really good and easy to make.” I liked that the recipe didn’t call for a lot of sugar when I tried one right out of the oven. I can’t wait to try other fruits, too. Strawberries and blueberries were also very good.Shawnette
Ingredients
- 1 cup of flour that can be used for anything
- 1 teaspoon of baking powder
- 1 tablespoon of sugar from cane
- 1 cup of whole milk
- 3 tablespoons of melted and slightly cooled butter
- 1 egg
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- small chocolate chips
- blueberries
- strawberries
- mini muffin tin
- cooking spray
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet until just combined with a rubber spatula. Don’t mix too much.
- Grease a mini muffin tin with cooking spray. Fill the mini muffin tin with batter (it will make all 24 mini muffins).
- Top the batter with mix-ins of choice or leave them plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options. If you love chocolate, try our easy fudgy double chocolate chip cookies recipe.
- Blueberry: add two or three blueberries
- Strawberry: add 2 to 4 pieces of diced strawberry
- Chocolate Chip: add 1 teaspoon of mini chocolate chips
- Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately. Then, either take them out and let them cool on a wire rack or serve them right away.
- Serve the mini muffins with maple syrup for dipping. They also pair wonderfully with a delicious homemade fruit salad recipe.
These are way easier than flipping pancakes in batches, and they’re also easier to eat. For a traditional option, check out our fluffy buttermilk pancakes recipe. You can make a foolproof breakfast in just 10 minutes by mixing up some pancake batter, adding your mix-ins, and baking them.
Nutrition Facts
Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 60mg, Potassium: 24mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 70IU, Calcium: 25mg, Iron: 0.3mg
Easy Mini Pancake Muffins Recipe for Quick Breakfast
These delightful mini muffins, resembling tiny pancakes, are a fun, light, and fluffy breakfast option perfect for busy mornings or a quick snack. They’re incredibly versatile and can be customized with your favorite mix-ins like chocolate chips, blueberries, or strawberries.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons melted and slightly cooled butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Small chocolate chips, for mix-ins (optional)
- Blueberries, for mix-ins (optional)
- Strawberries, diced, for mix-ins (optional)
- Maple syrup, for serving
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate medium bowl, combine the cane sugar, milk, melted butter, egg, and vanilla extract, mixing until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Grease a mini muffin tin with cooking spray. Fill each mini muffin cup with batter, filling all 24 cups.
- Top the batter in each cup with your desired mix-ins. For blueberry, add 2-3 blueberries. For strawberry, add 2-4 pieces of diced strawberry. For chocolate chip, add about 1 teaspoon of mini chocolate chips. You can also leave some plain.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to sit in the pan for 2-3 minutes before carefully removing them. Serve immediately or transfer to a wire rack to cool.
- Serve the warm mini pancake muffins with maple syrup for dipping.
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