Pancake Mini Muffins Recipe
Imagine all the cozy comfort of pancakes, but in a delightfully poppable, golden-baked form—Pancake Mini Muffins are here to make breakfast feel like a treat, any day of the week! These adorable little bites are fluffy, sweet, and endlessly customizable, perfect for busy mornings, meal prepping, or sharing with family and friends. Whether you’re tucking a few into a lunchbox or serving them warm with a side of syrup for dipping, Pancake Mini Muffins bring a little extra joy to the table.
Ingredients You’ll Need
The magic of Pancake Mini Muffins is how such simple ingredients come together to create something so irresistible. Each one serves a special purpose, from tender crumb to that signature pancake flavor—let’s take a look at what you’ll need.
- All-purpose flour: The backbone that gives your muffins structure and that perfect pancake fluff.
- Sugar: Just enough to lightly sweeten every bite without overpowering.
- Baking powder: Helps your mini muffins rise and develop that soft, airy texture.
- Baking soda: Adds a little extra lift and helps create a tender crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Buttermilk: Brings tanginess and moisture for that classic pancake taste.
- Egg: Holds everything together and gives the muffins a little richness.
- Vanilla extract: Adds warmth and depth—don’t skip it!
- Unsalted butter (melted): Makes each bite tender and buttery.
- Optional add-ins (mini chocolate chips, blueberries, chopped strawberries, banana bits): Swirl in your favorites for a personalized touch—kids love mixing and matching!
How to Make Pancake Mini Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). To ensure your Pancake Mini Muffins release effortlessly, lightly grease your mini muffin tin or line it with mini muffin liners. This little step makes clean-up a breeze and keeps those muffins picture-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This even distribution ensures every mini muffin bakes up fluffy and flavorful—no lumps or uneven bites here!
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk up the buttermilk, egg, vanilla extract, and melted butter until smooth and creamy. This mixture makes sure every bite is moist and rich, with that irresistible hint of vanilla.
Step 4: Combine and Add Mix-Ins
Pour the wet ingredients over the dry, then gently stir until just combined. Be careful not to overmix—this is the key to soft, fluffy Pancake Mini Muffins. If you’re adding chocolate chips, berries, or other mix-ins, fold them in now for tasty surprises in every bite.
Step 5: Fill and Bake
Spoon the batter into your prepared mini muffin tin, filling each cup about 3/4 full. Bake for 10 to 12 minutes, until the tops are lightly golden and a toothpick comes out clean. The kitchen will smell like a cozy pancake house!
Step 6: Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly. These are best enjoyed warm—serve with maple syrup for dipping, and watch them disappear!
How to Serve Pancake Mini Muffins
Garnishes
A dusting of powdered sugar, a drizzle of warm maple syrup, or a dollop of whipped cream instantly turns Pancake Mini Muffins into a brunch-worthy treat. For a fruity twist, top with fresh berries or a spoonful of your favorite jam.
Side Dishes
Pair your Pancake Mini Muffins with crisp bacon, scrambled eggs, or a fruity yogurt parfait for a complete breakfast spread. They also shine alongside a bowl of fresh fruit or a smoothie for a lighter start to the day.
Creative Ways to Present
Pile your Pancake Mini Muffins high on a cake stand for a playful breakfast centerpiece, or skewer them with fruit for a grab-and-go snack. They’re also adorable stacked on a platter with tiny cups of syrup for dipping—perfect for brunch parties or kids’ sleepovers!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pancake Mini Muffins in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious, making them a great option for quick breakfasts or lunchbox treats throughout the week.
Freezing
Want to save some for later? Freeze your cooled Pancake Mini Muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 2 months—just grab a few whenever you need a quick, homemade bite.
Reheating
To reheat, simply pop a few Pancake Mini Muffins in the microwave for 10–15 seconds until warmed through. They’ll taste just like freshly baked! If reheating from frozen, add a few extra seconds and enjoy them warm and fluffy.
FAQs
Can I make Pancake Mini Muffins gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (make sure it includes xanthan gum for best texture) and your Pancake Mini Muffins will be just as tender and tasty.
Can I use regular milk instead of buttermilk?
Yes, you can, but the tangy buttermilk really gives Pancake Mini Muffins their signature flavor. To make a quick substitute, add 2 teaspoons of lemon juice or vinegar to 3/4 cup milk and let it sit for 5 minutes before using.
What are the best add-ins for Pancake Mini Muffins?
Mini chocolate chips, blueberries, diced strawberries, and banana bits are classic favorites, but feel free to get creative! Try chopped nuts, a swirl of peanut butter, or even a pinch of cinnamon for extra warmth.
How do I prevent the muffins from sticking to the pan?
Grease your mini muffin tin well with butter or nonstick spray, or use mini muffin liners for easy removal. Let the muffins cool for a few minutes before taking them out to help them set up nicely.
Are Pancake Mini Muffins good for meal prep?
They’re fantastic for meal prep! Bake a batch ahead of time, store them in the fridge or freezer, and you’ll have a quick, wholesome breakfast or snack ready to go all week long.
Final Thoughts
If you’re looking for a fun new way to enjoy pancakes, give Pancake Mini Muffins a try—you’ll instantly see why they’re a family favorite around here. They’re easy, endlessly customizable, and guaranteed to bring smiles to your breakfast table. Happy baking!
Print
Pancake Mini Muffins Recipe
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These Pancake Mini Muffins are delightful bite-sized treats perfect for breakfast or snacks. Fluffy and flavorful, they combine classic pancake ingredients into convenient mini muffins, ideal for meal prep, school lunches, or a quick morning bite. Customize with your favorite add-ins like mini chocolate chips, berries, or bananas for a personalized twist.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Optional Add-ins
- Mini chocolate chips
- Blueberries
- Chopped strawberries
- Banana bits
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with mini muffin liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, egg, vanilla extract, and melted unsalted butter until the mixture is smooth and uniform.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir until just combined—avoid overmixing to keep the muffins tender. If using any add-ins like chocolate chips or fruits, fold them into the batter now.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full for perfect rising.
- Bake: Place the tin in the preheated oven and bake for 10–12 minutes or until the muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm, ideally with maple syrup for dipping.
Notes
- Perfect for meal prep or quick school lunches.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat muffins in the microwave for 10–15 seconds before serving.
- Customize with your preferred mix-ins like mini chocolate chips or fresh berries for added flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 2 g
- Sodium: 75 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
