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Close-up overhead shot of a variety of mini pancake muffins, including chocolate chip, strawberry, and mixed berry.

Pancake Mini Muffins

Delight in these fluffy mini muffins packed with pancake flavors and fresh fruit, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon cane sugar
Wet ingredients
  • 1 cup whole milk
  • 3 tablespoons butter (melted and slightly cooled)
  • 1 egg egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Mix-ins
  • to taste mini chocolate chips
  • to taste strawberries
  • to taste blueberries

Method
 

  1. Mix dry ingredients in a bowl.
  2. Whisk wet ingredients in a separate bowl.
  3. Combine wet and dry until just mixed, then fold in fruit and chocolate chips.
  4. Fill mini muffin tin with batter and add toppings if desired.
  5. Bake at 400°F (200°C) for 10-12 minutes until golden and a toothpick comes out clean.
  6. Let sit for 2-3 minutes, then serve with maple syrup.

Notes

Use fresh or frozen fruit for best flavor.