Are you ready to whip up a delightful breakfast treat that the whole family will love? I know I am! These Pancake Mini Muffins are not only fluffy and delicious, but they also come together in just 30 minutes. Perfect for busy mornings or a fun weekend brunch, these little bites of joy are sure to please everyone at the table. Plus, they’re a fantastic way to introduce your little ones to cooking! If you’re looking for easy pasta recipes or quick family dinners, you’ll want to bookmark this one for your breakfast meal prep!
Why You’ll Love This Recipe
- Quick and easy to make in just 30 minutes.
- Customizable with your favorite mix-ins like chocolate chips, strawberries, or blueberries.
- Perfect for toddlers and kids—great for breakfast or snacks!
- Freezes well for easy meal prep.
- Deliciously fluffy and satisfying!
Ingredients
To make these scrumptious Mini Pancake Muffins, you’ll need the following 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
- Strawberries, chopped
- Blueberries
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started on these delightful Mini Pancake Muffins! Follow these simple steps:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract until well combined.
- Gently add the dry ingredients to the wet ingredients using a rubber spatula, mixing until just combined. Be careful not to overmix!
- Grease a mini muffin tin with cooking spray to prevent sticking.
- Fill each mini muffin cup with batter (this recipe makes 24 mini muffins!).
- Top the batter with your choice of mix-ins. I love adding around 2-3 blueberries, 2-3 chunks of strawberries, and about 1 teaspoon of mini chocolate chips for a variety of flavors!
- Bake the pancake mini muffins at 400 degrees Fahrenheit for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to sit in the pan for 2-3 minutes before removing them. Serve immediately for the best taste!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Pancake Mini Muffins turn out perfectly every time:
- For a fluffier texture, make sure your baking powder is fresh.
- Experiment with different mix-ins! Try nuts, dried fruits, or even a sprinkle of cinnamon for a twist.
- If you want to make these muffins ahead of time, you can prepare the batter the night before and store it in the fridge. Just give it a good stir before baking!
- These muffins freeze beautifully! Just pop them in a freezer bag and thaw them as needed for a quick breakfast or snack.
How to Serve
These Mini Pancake Muffins are delicious on their own, but why not take them to the next level? Serve them warm with a drizzle of maple syrup for dipping, or pair them with a side of fresh fruit for a balanced breakfast. They also make a great addition to a brunch spread alongside my Decadent Chocolate Cake or Ultimate Chocolate Indulgence Cake for a sweet treat!
Make Ahead and Storage
These muffins are perfect for meal prep! You can store them in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze them for up to 3 months. Just reheat in the microwave or oven when you’re ready to enjoy them again. They’re a fantastic option for weeknight dinner ideas or a quick breakfast on busy mornings!
So there you have it! A simple, delicious recipe for Pancake Mini Muffins that your family will adore. Whether you’re making them for a special occasion or just a regular Tuesday morning, these little bites of happiness are sure to bring smiles to your table. Happy baking!
Pancake Mini Muffins
Ingredients
Method
- Mix dry ingredients in a bowl.
- Whisk wet ingredients in a separate bowl.
- Combine wet and dry until just mixed, then fold in fruit and chocolate chips.
- Fill mini muffin tin with batter and add toppings if desired.
- Bake at 400°F (200°C) for 10-12 minutes until golden and a toothpick comes out clean.
- Let sit for 2-3 minutes, then serve with maple syrup.