If you’ve ever wondered whether it’s possible to combine everyone’s two favorite breakfasts—fluffy pancakes and adorable mini muffins—you’re in for a treat! Pancake Mini Muffins are a playful twist on classic pancakes, transformed into easy-to-grab bites that bring fun and flavor to any morning. Perfect for little hands, meal prep, or brunch tables, these mini muffins are soft and tender with just the right hint of sweetness, and you can load them up with your favorite mix-ins for that extra “wow” factor. There’s no flipping required, and cleanup is a breeze, making them a family favorite and a busy cook’s dream.
Ingredients You’ll Need
There’s something incredibly satisfying about knowing that a handful of simple ingredients can turn into something so delightful. Each one plays a role in giving your Pancake Mini Muffins that signature fluff, irresistible taste, or perfect golden color. Let’s break down what you’ll need and why you want it in your batter:
- All-purpose flour: Forms the sturdy, tender base for these mini treats, holding everything together while staying light.
- Granulated sugar: Adds just the right touch of sweetness, without overpowering the classic pancake flavor.
- Baking powder: Gives your Pancake Mini Muffins their signature lift and fluffiness, ensuring each bite is perfectly puffed.
- Baking soda: Teams up with buttermilk to help the muffins rise and remain soft inside.
- Salt: Makes all the flavors pop, rounding everything out so nothing tastes flat.
- Buttermilk: The secret to deliciously tender, melt-in-your-mouth muffins with a tiny tang—worth the trip to the store!
- Large egg: Binds the batter and helps create a gorgeous golden color when baked.
- Unsalted butter (melted): Brings richness and a classic buttery note to the finished bites.
- Vanilla extract: Lends warmth and aroma; even just a teaspoon makes a difference.
- Mini chocolate chips or blueberries (optional): Whether you’re a chocolate-lover or fruit fan, a handful of these gives each muffin its own personality.
- Maple syrup (for serving): No “pancake” is complete without a drizzle (or a dip) in sweet, sticky maple syrup!
How to Make Pancake Mini Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C), setting the stage for your muffins to bake up light and golden. Lightly grease a 24-cup mini muffin tin or line it with tiny paper liners to keep things nonstick and easy to remove.
Step 2: Whisk the Dry Ingredients
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This quick mix ensures the leavening agents are evenly distributed, so every single muffin rises to its fluffy best.
Step 3: Combine Wet Ingredients
Grab another bowl and whisk up the buttermilk, egg, melted butter, and vanilla extract. This is where all the moisture and lovely richness come into play, making sure your Pancake Mini Muffins bake up soft and tender, never dry.
Step 4: Bring It All Together
Pour the wet ingredients into the dry and gently stir until just combined. Don’t overmix; a few lumps are totally fine and actually help keep the muffins tender. If you’re adding mini chocolate chips or blueberries, fold them in gently now for pockets of flavor in every bite.
Step 5: Fill and Bake
Divide the batter evenly among the mini muffin cups, filling each about three-quarters full so they have room to rise but don’t overflow. Pop the tin into the oven and bake for 10 to 12 minutes. When the tops are lightly golden and a toothpick inserted into the center comes out clean, they’re ready! Let them cool for a few minutes before diving in.
How to Serve Pancake Mini Muffins
Garnishes
A little garnish goes a long way with Pancake Mini Muffins! Try a dusting of powdered sugar for a bakery-worthy finish, or drizzle with warm maple syrup for the ultimate pancake experience. Fresh berries or a swirl of whipped cream will take things right over the top if you’re serving brunch-style.
Side Dishes
Round out your breakfast plate by pairing these mini muffins with a vibrant fruit salad, creamy Greek yogurt, or savory scrambled eggs. For a special occasion, crispy bacon or veggie sausages alongside your Pancake Mini Muffins are an unbeatable combo.
Creative Ways to Present
Want to impress? Arrange your Pancake Mini Muffins on a tiered stand for brunch parties or stack them on wooden skewers like breakfast kabobs for kids. For a grab-and-go option, tuck a few into bento boxes with sliced fruit and a dipping cup of syrup—perfect for school days or quick office breakfasts.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Pancake Mini Muffins (not an easy feat!), simply let them cool completely, then store them in an airtight container at room temperature for up to two days. This makes weekday breakfasts so much simpler and lets you grab a treat anytime.
Freezing
These mini muffins freeze beautifully, so you can make a double batch and stash some away for busy mornings. Once cooled, place them in a single layer on a baking sheet to freeze until firm, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months and taste just as fresh when reheated.
Reheating
To enjoy your Pancake Mini Muffins warm, simply pop them in the microwave for about 20–30 seconds straight from the fridge or a little longer from frozen. For that straight-from-the-oven texture, you can also reheat them in a 300°F oven for 5–7 minutes.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! While buttermilk gives the muffins a distinctive tangy softness, you can substitute regular milk with a tablespoon of lemon juice or vinegar stirred in for a quick DIY version. Let it sit a few minutes before using.
How can I make Pancake Mini Muffins gluten-free?
Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be a touch different, but they’ll still be delicious and fluffy.
What other mix-ins work well?
The sky’s the limit! Try diced strawberries, chopped banana, cinnamon swirls, or even sprinkles to add a flash of color. Simply fold them in gently just before baking.
Do Pancake Mini Muffins work for meal prep?
Definitely! Since they store and freeze so well, you can bake a batch at the start of the week and warm up a few whenever you need a quick breakfast or snack. They’re perfect for lunchboxes and busy mornings.
How can I keep Pancake Mini Muffins from sticking to the pan?
If you’re skipping paper liners, be sure to grease your mini muffin tin thoroughly with butter or nonstick spray. Let them cool slightly before removing and they should pop out with ease.
Final Thoughts
If you’re on the hunt for a breakfast recipe that’s as fun to eat as it is easy to make, give these Pancake Mini Muffins a try. They’re a surefire way to bring smiles to the table, whether you’re serving a crowd or just treating yourself. Go ahead, bake a batch—your morning routine will thank you!
Print
Pancake Mini Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pancake Mini Muffins are a fun and convenient way to enjoy the flavors of pancakes in a bite-sized treat. Perfect for breakfast or as a snack, these mini muffins are easy to make and customizable with your favorite mix-ins.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup mini chocolate chips or blueberries
- Maple syrup for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 24-cup mini muffin tin.
- Mix dry ingredients: In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
- Combine and bake: Mix wet ingredients into dry ingredients, fold in optional mix-ins, divide into muffin cups, and bake for 10-12 minutes until golden.
- Serve: Let cool slightly before serving warm with maple syrup.
Notes
- These mini muffins freeze well—reheat in the microwave for 20–30 seconds.
- Experiment with different mix-ins like strawberries, cinnamon, or bananas for variety.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 3g
- Sodium: 70mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
