Pancake Mini Muffins Recipe

Introduction

These Pancake Mini Muffins are a fun and delicious twist on classic pancakes, perfect for breakfast or a snack. Bite-sized and easy to customize with your favorite mix-ins, they bake up fluffy and golden every time.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon cane sugar
• 1 cup whole milk
• 3 tablespoons butter (melted and slightly cooled)
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Mini chocolate chips (optional)
• Strawberries (optional)
• Blueberries (optional)

Instructions

1. Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.
2. Step 2: In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract until combined.
3. Step 3: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined.
4. Step 4: Grease a mini muffin tin with cooking spray to prevent sticking.
5. Step 5: Fill each mini muffin cup with batter; this recipe yields about 24 mini muffins.
6. Step 6: Top with your choice of mix-ins like blueberries, strawberry chunks, or mini chocolate chips. You can also leave them plain.
7. Step 7: Bake at 400 degrees Fahrenheit for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins rest in the pan for 2-3 minutes, then remove and serve immediately.
9. Step 9: Serve with maple syrup for dipping to enhance the pancake flavor.

Tips & Variations

• Use fresh or frozen berries as mix-ins to add natural sweetness and color.
• Swap cane sugar for brown sugar for a deeper, caramel-like flavor.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• If you prefer dairy-free, substitute milk and butter with plant-based alternatives.

Storage

Store leftover mini muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a toaster oven or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini muffins ahead of time?

Yes, you can prepare and bake them a day in advance. Store at room temperature and reheat before serving for best freshness.

Can I use a regular muffin tin instead of a mini muffin tin?

Yes, but baking time will increase. Regular muffins may take 15-18 minutes at 400 degrees Fahrenheit. Adjust accordingly and test with a toothpick.

Pancake Mini Muffins Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

These Pancake Mini Muffins combine the fluffy, tender texture of classic pancakes with the convenience of bite-sized muffins. Perfect for breakfast or a snack, they can be customized with mini chocolate chips, strawberries, or blueberries and are served best with maple syrup for dipping.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 tablespoon cane sugar
• 1 cup whole milk
• 3 tablespoons butter (melted and slightly cooled)
• 1 egg
• 1 teaspoon vanilla extract

Toppings

• Mini chocolate chips (about 1 teaspoon per 8 muffins)
• Strawberries (cut into chunks)
• Blueberries

Instructions

1. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
2. Combine Wet Ingredients: In a separate bowl, stir together the cane sugar, whole milk, melted butter, egg, and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl and gently fold with a rubber spatula until just combined, being careful not to overmix.
4. Prepare Muffin Tin: Grease a mini muffin tin generously with cooking spray to prevent sticking.
5. Fill Muffin Cups: Spoon the batter into the mini muffin tin, filling each cup to about three-quarters full. This recipe yields approximately 24 mini muffins.
6. Add Toppings: Place your choice of toppings on each muffin cup—2-3 blueberries, 2-3 chunks of strawberry, or about 1 teaspoon of mini chocolate chips—to add variety of flavor.
7. Bake: Preheat the oven to 400°F (204°C) and bake the mini muffins for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve: Let the muffins rest in the pan for 2-3 minutes before transferring them to a wire rack or plate. Serve immediately for best flavor and texture.
9. Optional Serving Suggestion: Serve the pancake mini muffins alongside maple syrup for dipping, enhancing their pancake-like taste experience.

Notes

• Do not overmix the batter to keep the muffins light and fluffy.
• Use fresh berries or high-quality mini chocolate chips for best taste.
• Make sure the melted butter is cooled slightly to prevent cooking the egg when mixing.
• These mini muffins are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
• To reheat, warm for 10-15 seconds in a microwave or briefly in a toaster oven.
• Gluten-Free Variation: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

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