Name: Pancake Mini Muffins
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon cane sugar; 1 cup whole milk; 3 tablespoons butter, melted and cooled; 1 egg; 1 teaspoon vanilla extract; Mini chocolate chips (optional mix-in); Diced strawberries (optional mix-in); Blueberries (optional mix-in)

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I introduce a delightful and bite-sized twist on traditional pancakes—mini muffins that are light, fluffy, and perfect for quick, customizable breakfasts that are so fun to dip!

Pancake Mini Muffins

Why I’ll Love This Recipe

I adore this recipe because it’s fuss-free and kid-approved, making mornings smoother and breakfast more playful. These mini pancake muffins offer all the cozy pancake appeal in a hand-held form—and they’re easy to adapt with mix-ins for picky eaters or creative tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather these simple 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

For mix-in and topping fun, I keep on hand:

mini chocolate chips
diced strawberries
blueberries

Directions

I prepare them this way:

I whisk together the flour, baking powder, and salt in one bowl.
In another bowl, I mix the cane sugar, whole milk, melted butter, egg, and vanilla extract.
I gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
I grease a mini muffin tin with cooking spray, then distribute the batter evenly across 24 mini muffin cups.
I top each with my choice of mix-ins—like a few blueberries, strawberry chunks, or a teaspoon of mini chocolate chips.
I bake them at 400°F (about 200°C) for 10–12 minutes, or until a toothpick inserted comes out clean.
Once done, I let them cool for 2–3 minutes in the pan before transferring them to a wire rack or serving right away.

Servings and timing

I typically spend about 15 minutes prepping and another 10 minutes baking—so it’s a total of approximately 25 minutes from start to finish. The recipe makes 24 mini muffins, which is perfect for feeding a family or prepping ahead.

Variations

I love experimenting with variations by mixing in different flavors:

Blueberry: add 2–3 blueberries per muffin
Strawberry: add 2–4 diced strawberry pieces per muffin
Chocolate chip: add 1 teaspoon of mini chocolate chips per muffin

I can also swap other mix-ins like raspberries, tiny banana pieces, or even a sprinkle of cinnamon for a twist. These muffins work for sweet or more fruit-forward versions just by changing the add-ins.

storage/reheating

I haven’t found official guidance on storing, but I’ve tried a similar recipe and I believe these hold up well:
I store them in an airtight container in the fridge for a few days, or freeze them for make‑ahead convenience—then reheat them in the microwave for about 15–60 seconds, depending on quantity.

FAQs

Can I substitute skim milk instead of whole milk?

I’ve not tested it myself, but I think it would work just fine.

Are these muffins low in sugar?

Yes—the recipe uses just a tablespoon of cane sugar for 24 mini muffins, resulting in a light sweetness that isn’t

Can I freeze these for meal prep?

I haven’t tested it directly on this recipe, but I’ve frozen a full-size version and it worked well—just reheat briefly in the microwave when ready to enjoy.

Is it okay to replace sugar with honey?

While not tested, the small amount of sugar used makes me think honey could work as a swap—though it may slightly alter texture and flavor

Would these work as full‑size muffins?

I haven’t tried converting them, so I’m not sure how they’d bake up—but if I were to experiment, I’d likely need to adjust baking time and pan size.

Conclusion

I find these Pancake Mini Muffins to be a clever, fun, and efficient breakfast option—easy to whip up, customizable, and just the right size for quick dips in syrup. Let me know if I should help scale this up or modify it for dietary preferences!