Description

These Pancake Mini Muffins are fluffy, bite-sized breakfast treats that combine everything you love about pancakes in a fun, portable form. Light, soft, and perfectly golden, they’re easy to customize with chocolate chips, berries, or nuts. Ideal for busy mornings, kids’ snacks, brunch tables, or meal prep!

Ingredients

Scale

For the Muffins:

1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
¼ teaspoon salt
1 cup whole milk
3 tablespoons butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla extract

Optional Toppings / Mix-ins:

Mini chocolate chips
Fresh strawberries, sliced
Fresh blueberries

Instructions

Preheat Oven
Preheat oven to 350°F (175°C). Grease a mini muffin tin.
Mix Dry Ingredients
In a bowl, whisk flour, baking powder, sugar, and salt.
Mix Wet Ingredients
In another bowl, whisk milk, melted butter, egg, and vanilla.
Combine Batter
Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).
Add Mix-ins (Optional)
Fold in chocolate chips or fruit if desired.
Fill Muffin Tin
Spoon batter into mini muffin cups, filling about 2/3 full.
Bake
Bake for 12–15 minutes or until golden and a toothpick comes out clean.
Cool & Serve
Let cool slightly before serving warm with syrup or toppings.

Notes

Do not overmix—keeps muffins light and fluffy
Best enjoyed warm, right out of the oven
Can be customized with endless flavor combinations
Works great for kids’ lunchboxes or breakfast meal prep

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast / Snack
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 70 kcal
Sugar: 2 g
Sodium: 60 mg
Fat: 3 g
Saturated Fat: 1.5 g
Carbohydrates: 9–10 g
Fiber: 0.5 g
Protein: 2 g

Keywords: Pancake Mini Muffins, mini muffins, pancake muffins, breakfast treats, easy muffins