Why You’ll Love This Recipe

I love how fun and convenient these are. There’s no flipping involved—just mix up basic pancake batter, scoop into mini tins, top with favorites like berries or chocolate chips, bake, and serve. It’s perfect for busy mornings, kids, and grab‑and‑go meals .

ingredients

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

1 cup all‑purpose flour
1 tsp baking powder
¼ tsp salt
1 Tbsp cane sugar
1 cup whole milk
1 Tbsp melted butter (cooled slightly)
1 large egg
1 tsp vanilla extract
Toppings (choose any):
- Mini chocolate chips
- Blueberries or chopped strawberries
- Sprinkles or chopped nuts

directions

Prep the batter: Whisk flour, baking powder, salt, and sugar. In a separate bowl, combine milk, melted butter, egg, and vanilla. Pour wet mixture into dry and stir gently until just combined—don’t overmix .
Prep pan and fill: Grease a 24‑cup mini muffin tin. Fill each cup about ⅔ full with batter.
Add toppings: Sprinkle chosen mix-ins (chocolate chips, berries, etc.) on top of each before baking
Bake: Bake at 400 °F (205 °C) for 10–12 minutes, or until a toothpick comes out clean. Rest in tin 2–3 minutes before transferring to a rack or serving plate
Serve: Enjoy warm, optionally with maple syrup for dipping.

Servings and timing

Servings: Makes 24 mini muffins
Prep time: ~15 minutes
Bake time: ~10–12 minutes
Total time: ~25 minutes

Variations

Fruit-filled: Use fresh or frozen berries—blueberries or chopped strawberries work well
Chocolate lovers: Mini chocolate chips add sweetness and texture
Savory twist: Stir in cooked sausage or bacon (see Fiona’s sausage-pancake mini muffins) for a savory version
Whole wheat option: Use whole wheat or gluten-free flour and include toppings like bananas or peanut butter chips

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, I microwave them a few seconds until warm. They taste best fresh but hold up well when reheated .

FAQs

1. Can I make these without a mini‑muffin tin?

Yes—use a regular muffin tin, though bake time may increase slightly. The build‑your‑bite recipe doesn’t test full‑size, so keep an eye on doneness

2. Do I need to grease the pan?

Definitely! Even non-stick tin benefits from a quick spray to prevent sticking, especially around edges .

3. Can I freeze them?

Yes—freeze completely cooled muffins in a zip‑bag for up to 2 months. Thaw in the fridge or microwave for a quick warm snack .

4. How do I avoid dense muffins?

Don’t overmix the batter. Stir just until combined so the muffins stay light and fluffy .

5. Can I use pancake mix instead?

Absolutely—substitute your favorite pancake mix for all dry ingredients. Just whisk with wet ingredients and bake as usual

Conclusion

These Pancake Mini Muffins hit all the right notes—quick, fun, and customizable. They feel special yet are effortless, perfect for busy mornings, lunchboxes, or snack time. I can’t wait for you to try them and discover your favorite topping combos!