Mini Pancake Muffins: Easy Breakfast Bites

I fell in love with Mini Pancake Muffins the first time I made them for a rushed weekend brunch. My toddler wanted pancakes, my partner wanted something handheld, and I wanted something quick — so I poured standard pancake batter into a mini muffin tin and watched small golden pillows emerge. They became an instant favorite: portable, fun, and perfect for dunking in maple syrup. While pancakes have a long history as a celebratory breakfast in many cultures (think American Sunday stacks or European crêpes), these mini muffin versions feel both nostalgic and modern — the breakfast you can grab on the go.

Who is this recipe for?

• This recipe is perfect for busy parents, brunch hosts, snack lovers, and anyone who wants an easy, portable breakfast or treat.

Core ingredients overview:

• This simple batter combines 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1/2 cup milk, 1/4 cup sugar, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Optional add-ins like chocolate chips or blueberries make for delightful variations. Together these ingredients create tender, fluffy mini muffins that taste like pancakes in bite-sized form.

Tools & Ingredients

Tools

• Mini muffin tin – makes perfectly sized bites.
• Mixing bowls (one large, one medium) – for separating dry and wet components.
• Whisk – blends wet ingredients smoothly.
• Measuring cups and spoons – ensures accurate ratios.
• Spatula or wooden spoon – for gentle folding.
• Cooling rack – prevents soggy bottoms by allowing air circulation.
• Oven mitts – for safe handling.

Ingredients (with short benefits)

• 1 cup all-purpose flour – provides structure for fluffy muffins.
• 1 tablespoon baking powder – leavens the batter for lightness.
• 1/4 teaspoon salt – enhances overall flavor.
• 1/2 cup milk – adds moisture and tenderness.
• 1/4 cup sugar – balances flavor and helps with browning.
• 1 large egg – binds ingredients and adds richness.
• 2 tablespoons melted butter – contributes flavor and a tender crumb.
• 1 teaspoon vanilla extract – adds warm, aromatic sweetness.
• Optional: chocolate chips or blueberries – chocolate chips add chocolatey pockets; blueberries add bursts of fresh flavor and natural sweetness.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, combine the 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt. Stir to mix.
3. In another bowl, whisk together 1/2 cup milk, 1/4 cup sugar, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in any optional ingredients like chocolate chips or blueberries—do not overmix.
5. Fill each muffin cup about 2/3 full with batter.
6. Bake for 12–15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
7. Allow to cool slightly before removing from the tin. Serve warm and enjoy!

Always add

tag after Directions.

FAQ

Q: Can I freeze Mini Pancake Muffins?
A: Yes — let them cool completely, place in an airtight container or freezer bag, and freeze for up to 2 months. Reheat in a toaster oven or microwave until warm.

Q: What can I use instead of milk?
A: You can substitute unsweetened almond milk, oat milk, soy milk, or even buttermilk (for extra tang and tenderness) in a 1:1 ratio.

Q: Can I make these without eggs?
A: For an egg-free version, try a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) or a commercial egg replacer; texture may be slightly different but still tasty.

Q: How do I prevent the muffins from sticking to the tin?
A: Grease the mini muffin tin well, or use a nonstick spray or mini paper liners to make removal easier.

Tips & Tricks

• Do not overmix the batter: stir until the dry ingredients are just moistened to keep the muffins light and tender.
• Fill batter evenly: use a small cookie scoop or spoon to portion batter so all muffins bake uniformly.
• Add-ins placement: if using blueberries, gently toss them in a little flour before folding into the batter to prevent sinking.
• Watch baking time closely: smaller tins can brown quickly — check at 10–12 minutes if your oven runs hot.

Conclusion

If you love bite-sized breakfasts, try this easy recipe and customize it with your favorite mix-ins — and for inspiration on variations, check this take using a mix: Mini Pancake Muffins: Delicious Breakfast Bites Using Mix. For more ideas and photos of pancake mini muffins, see these helpful guides from other bloggers: Pancake Mini Muffins – Build Your Bite and Pancake Mini-Muffins. Enjoy these warm bites with syrup, jam, or just as they are — share with friends and family! Always add

tag after Directions.