Mini Pancake Muffins

Mini pancake muffins are fluffy, bite-sized breakfast treats baked in a mini muffin tin. They offer all the goodness of pancakes in an easy, grab-and-go format ; perfect for busy mornings or meal prep.

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 10

Cook Time: 15

Resting Time: 10

Total Time: 35

Servings: mini muffins

Calories: 72kcal

Cost: $4

Equipment

1 Mini muffin tin (24-cup)
1 Large mixing bowl
1 Medium mixing bowl
1 Whisk
1 Rubber spatula
1 Small cookie scoop
1 Wire cooling rack

Ingredients

Essential Ingredients

2 cups All-purpose flour
2 tablespoon Granulated sugar
2 teaspoon Baking powder
0.5 teaspoon Salt
2 Large eggs Room temperature
1.5 cups Whole milk Room temperature
0.25 cup Melted butter Cooled slightly
1 teaspoon Vanilla extract

Optional Add-ins

0.75 cup Blueberries or chocolate chips Fold in gently

Instructions

Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk eggs, milk, melted butter, and vanilla until combined.
Pour wet mixture into dry ingredients and fold gently with a spatula until just combined and lumpy. Do not overmix. Fold in optional add-ins.
Use a small cookie scoop to fill muffin cups about ¾ full.
Bake for 12–15 minutes, or until tops are golden and a toothpick inserted comes out clean.
Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Optional: brush warm muffins with maple butter before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition