Pancake Mini Muffins – Fun, Fluffy & Perfect for On-the-Go Breakfasts

These Pancake Mini Muffins are the ultimate grab-and-go breakfast treat—soft, fluffy, and made with simple ingredients you already have in your kitchen. They have all the flavor of classic pancakes in a bite-sized, mess-free form. Perfect for kids, meal prep, lunchboxes, or a fun weekend breakfast, you can customize them with your favorite mix-ins like chocolate chips, blueberries, or bananas.

🛒 Ingredients

1 cup all-purpose flour (or whole wheat)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract

Optional mix-ins: mini chocolate chips, blueberries, chopped strawberries, sprinkles, banana chunks

🔄 Substitutions

Flour: Use gluten-free flour or almond flour blend
Milk: Any plant-based or dairy milk works
Butter: Swap with coconut oil or vegan butter
Sugar: Use maple syrup, honey, or a sugar-free alternative
Add-ins: Try nuts, cinnamon swirl, or even a dollop of peanut butter

👨‍🍳 How to

Preheat oven to 350°F (175°C) and grease a mini muffin tin
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract
Pour the wet ingredients into the dry and stir until just combined (don’t overmix)
Scoop batter into mini muffin cups, filling each about ¾ full
Add desired toppings or mix-ins to each muffin
Bake for 10–12 minutes, or until a toothpick comes out clean
Let cool slightly before serving. Serve with syrup for dipping!

🧀 Mix-ins

Mini chocolate chips or white chocolate chips
Fresh blueberries or chopped raspberries
Swirl in Nutella or peanut butter
Sprinkle cinnamon sugar on top before baking

✅ Recipe Tips

Use a mini cookie scoop for evenly-sized muffins
Don’t overmix the batter—lumps are okay
Customize each muffin with different toppings
Double the recipe and freeze for busy mornings

📦 Storage

Store in an airtight container at room temperature for up to 3 days
Refrigerate for up to 5 days
Freeze for up to 2 months—reheat in the microwave or toaster oven

🌀 Recipe Variations

Protein pancake muffins: Add 1 scoop protein powder and increase milk as needed
Banana pancake muffins: Add ½ mashed banana to the batter
Cinnamon roll muffins: Swirl in cinnamon sugar and glaze with cream cheese drizzle
Savory muffins: Omit sugar and mix in cooked sausage and cheese

❓ FAQs

Can I make them in a regular muffin tin? Yes—just increase the baking time to 15–18 minutes
Are these good for toddlers? Yes! Just skip the added sugar or use mashed banana for sweetness
Can I make them ahead? Absolutely—store or freeze for meal prep
What to serve with them? Dip in syrup, pair with yogurt, or serve with fruit for a complete breakfast

These Pancake Mini Muffins are easy, cute, and totally delicious—perfect for busy mornings, brunch tables, or anytime snacking.