Description
These Pancake Mini Muffins are soft, fluffy, and perfectly bite-sized. They combine all the flavors of classic pancakes in a fun, portable muffin form. Perfect for breakfast on-the-go, lunchboxes, or easy meal prep for busy mornings.
Ingredients
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Optional: 1/2 cup mini chocolate chips or blueberries
Instructions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla extract.
- Combine: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Add mix-ins: Fold in chocolate chips or blueberries if using.
- Fill pan: Spoon batter into mini muffin cups, filling about 3/4 full.
- Bake: Bake for 10–12 minutes or until golden and a toothpick comes out clean.
- Serve: Let cool slightly and serve warm with syrup or butter.
Notes
These mini muffins freeze well and can be reheated in seconds. Try different add-ins like cinnamon sugar, banana slices, or peanut butter chips for variety. Great for kids and meal prep breakfasts.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 3g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pancake muffins, mini breakfast muffins, easy breakfast recipe, pancake bites, kid friendly breakfast