Bite-sized pancake mini muffins that are light, fluffy, and perfect for quick, customizable breakfasts—great for dipping and kid-approved!

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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Preheat oven to 400°F (200°C) and grease a 24-cup mini muffin tin.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, mix cane sugar, milk, melted butter, egg, and vanilla extract.
Gently fold the dry ingredients into the wet until just combined—do not overmix.
Divide the batter evenly into the muffin cups.
Add your chosen mix-ins (e.g., blueberries, diced strawberries, or mini chocolate chips) on top of each muffin.
Bake for 10–12 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 2–3 minutes, then transfer to a wire rack or serve warm.

Try different mix-ins like raspberries, banana chunks, or a sprinkle of cinnamon.

Store in an airtight container in the fridge for 3–4 days.

Freeze for up to 1 month; reheat in microwave for 15–60 seconds.

Use full-size muffin tins with adjusted baking time if needed.