Name: Pancake Mini Muffins Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 tablespoon cane sugar; 1 cup whole milk; 3 tablespoons butter, melted; 1 egg; 1 teaspoon vanilla extract; ¼ teaspoon salt; Mini chocolate chips; Strawberries (chopped); Blueberries

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If you’re looking for a quick, delicious, and portable breakfast option, look no further than pancake mini muffins! These bite-sized treats combine all the fluffy goodness of pancakes with the convenience of muffins, making them perfect for busy mornings, school lunches, or even snack time.

With just a few simple ingredients and minimal prep time, you can whip up a batch of these delightful mini muffins in under 30 minutes. Let’s dive into this easy recipe that’s sure to become a family favorite!

Why You’ll Love Pancake Mini Muffins

Quick and Easy: Ready in just 25 minutes from start to finish.
Customizable: Add your favorite toppings like chocolate chips, strawberries, or blueberries.
Kid-Friendly: Perfect for little hands and picky eaters.
On-the-Go Breakfast: Great for busy mornings when you need breakfast in a hurry.
Perfect for Meal Prep: Make a batch ahead of time and store them for the week.

Ingredients You’ll Need

Here’s what you’ll need to make 24 pancake mini muffins:

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
1 egg
1 teaspoon vanilla extract

Toppings (Optional but Recommended)

Mini chocolate chips
Strawberries (chopped)
Blueberries

Step-by-Step Instructions

Follow these simple steps to make your pancake mini muffins:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract until well combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the batter until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Fill the Muffin Tin

Spoon the batter evenly into the prepared mini muffin tin. This recipe makes exactly 24 mini muffins, so fill each cavity about ¾ full.

Step 6: Add Toppings

Customize your pancake mini muffins by adding your favorite toppings! For variety, try these combinations:

Chocolate Lovers: Sprinkle about 1 teaspoon of mini chocolate chips on top of each muffin.
Berry Bliss: Add 2-3 blueberries or small chunks of strawberries to each muffin.
Plain Pancake Fans: Leave some muffins plain for a classic pancake flavor.

Step 7: Bake

Bake in the preheated oven for 10-12 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire cooling rack. Serve warm with maple syrup for dipping or enjoy them as they are!

Tips for Perfect Pancake Mini Muffins

Don’t Overmix: Overmixing the batter can lead to dense muffins. Mix just until combined for light and fluffy results.
Grease the Pan Well: Use cooking spray or butter to ensure easy removal of the muffins from the tin.
Experiment with Toppings: Get creative with toppings! Try nuts, shredded coconut, or even a sprinkle of cinnamon sugar.
Make Them Ahead: These mini muffins freeze well! Store them in an airtight container in the freezer and reheat in the microwave for a quick breakfast option.

FAQ About Pancake Mini Muffins Recipe

1. Can I use a different type of flour?

Yes! You can substitute all-purpose flour with whole wheat flour or gluten-free flour if needed. Keep in mind that this may slightly alter the texture and flavor of the muffins.

2. Can I make these dairy-free?

Absolutely! Swap out whole milk for almond milk or oat milk, and use dairy-free butter or coconut oil instead of regular butter.

3. How long can I store pancake mini muffins?

Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.

4. Can I double this recipe?

Yes! If you need more than 24 mini muffins, simply double the ingredients and bake in two batches or use multiple muffin tins.

5. What other toppings can I use?

Feel free to get creative! Chopped nuts, raisins, shredded coconut, or even a dollop of peanut butter can make great additions to your pancake mini muffins.

Nutrition Information (Per Muffin)

Each pancake mini muffin contains approximately:

Calories: 43 kcal
Carbohydrates: 5 g
Protein: 1 g
Fat: 2 g
Saturated Fat: 1 g
Sugar: 1 g

Final Thoughts

Pancake mini muffins are a game-changer for anyone who loves pancakes but doesn’t have time to stand over a griddle in the morning. They’re quick, versatile, and absolutely delicious—a must-try recipe for busy families or anyone who needs an easy breakfast option on-the-go. Whether you enjoy them plain or loaded with your favorite toppings, these mini muffins are sure to brighten up your mornings!

So what are you waiting for? Grab your ingredients and get baking—your taste buds will thank you!