Pancake Mini Muffins Recipe
If you’re looking for a delightful twist on your regular breakfast routine, these Pancake Mini Muffins are the ultimate treat. Imagine all the fluffy goodness of traditional pancakes packed into bite-sized muffins that are perfectly portable and irresistibly cute. They bake up golden brown with tender, moist centers and can be customized with berries or chocolate chips to suit your mood. Whether you’re serving a crowd or just craving something fun and different for your morning, Pancake Mini Muffins bring joy to the table in every single bite.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for getting that perfect balance of flavor, texture, and color in your Pancake Mini Muffins. Each component plays a role in creating a fluffy, tender muffin with just the right amount of sweetness and moisture.
- 1 cup all-purpose flour: Provides the structure and tenderness for your muffins.
- 1 teaspoon baking powder: Ensures a light and airy rise.
- 1 tablespoon cane sugar: Adds a gentle sweetness that caramelizes beautifully during baking.
- 1 cup whole milk: Offers moisture and richness to the batter.
- 3 tablespoons butter (melted and slightly cooled): Delivers a silky richness and helps keep the muffins moist.
- 1 egg: Binds everything together and adds a lovely golden color.
- 1 teaspoon vanilla extract: Adds a warm, inviting aroma and flavor.
- ¼ teaspoon salt: Balances the sweetness and enhances all other flavors.
- Mini chocolate chips: Optional, but a fun burst of melty chocolate in every bite.
- Strawberries: Fresh chopped for bright, juicy pops of flavor.
- Blueberries: Bursts of sweetness that pair perfectly with the muffin’s fluffy texture.
How to Make Pancake Mini Muffins
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a mixing bowl. This ensures the raising agent is evenly distributed and prevents clumps, setting you up for light, fluffy mini muffins.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the cane sugar, whole milk, melted butter, egg, and vanilla extract. Mixing these together until smooth creates a luscious base that will give your muffins their rich flavor and tender crumb.
Step 3: Combine Wet and Dry
Fold the dry ingredients into the wet ingredients gently with a rubber spatula until just combined. It’s important not to overmix here, as a few small lumps in the batter will keep the muffins tender and prevent them from becoming tough.
Step 4: Prepare Your Mini Muffin Tin
Grease your mini muffin tin well with cooking spray to ensure easy release after baking. This step helps maintain the perfect shape of your Pancake Mini Muffins so none of those adorable bites get left behind in the pan.
Step 5: Fill the Muffin Tin and Add Mix-Ins
Fill the mini muffin cups with batter—we get about 24 muffins from this. Then top each with your favorite mix-ins: 2-3 blueberries, a few strawberry chunks, or a teaspoon of mini chocolate chips each add layers of flavor and fun.
Step 6: Bake to Perfection
Bake at 400 degrees Fahrenheit for 10 to 12 minutes until a toothpick inserted comes out clean. This high heat helps achieve a golden exterior while keeping the inside soft and moist, just like your favorite pancake.
Step 7: Cool and Serve
Let the mini muffins sit in the pan for 2 to 3 minutes after baking to set. Then gently remove and serve them warm with maple syrup for dipping, making each bite feel like a mini celebration.
How to Serve Pancake Mini Muffins
Garnishes
Adding a sprinkle of powdered sugar or a drizzle of honey elevates the look and flavor, adding that extra touch of sweetness that complements the muffins beautifully. Fresh mint leaves can also add a lovely pop of color.
Side Dishes
Pancake Mini Muffins pair wonderfully with fresh fruit salads or a dollop of Greek yogurt, which introduces a creamy tang to balance the sweet muffins. Consider serving them alongside scrambled eggs or crispy bacon for a full breakfast experience.
Creative Ways to Present
Serve them on a decorative platter with small bowls of syrup, berries, and nut butters to create a build-your-own-mini pancake mini muffin bar. This is a fun, interactive way to enjoy the muffins, especially for brunch gatherings or kids’ parties.
Make Ahead and Storage
Storing Leftovers
Your Pancake Mini Muffins keep well stored in an airtight container at room temperature for up to two days. This quick snack stays moist and delicious, perfect for busy mornings or after-school treats.
Freezing
Freeze leftover muffins by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They freeze beautifully and can be kept for up to two months without losing any of their tender texture or flavor.
Reheating
To reheat, pop your frozen or refrigerated Pancake Mini Muffins in the microwave for 15 to 20 seconds or in a warm oven for a few minutes. This revives their fresh-from-the-oven softness and brings back that irresistible aroma.
FAQs
Can I use a different type of flour?
Absolutely! While all-purpose flour gives the best classic texture, you can substitute with whole wheat or gluten-free flour blends. Just keep in mind that it might affect the muffin’s fluffiness and flavor slightly.
Are Pancake Mini Muffins suitable for kids?
Yes! These mini muffins are a kid-friendly treat – they’re easy to eat, perfectly portioned, and you can add fun mix-ins like chocolate chips or berries that kids love.
Can I make these dairy-free?
Yes, simply swap the whole milk for almond or oat milk, and replace butter with a plant-based alternative. The texture will be just as lovely and the flavor remains delightful.
How do I know when the muffins are done?
The best way is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your Pancake Mini Muffins are perfectly baked.
Can I add other flavors or ingredients?
Definitely! These mini muffins are a blank canvas. Feel free to add cinnamon, nuts, or even swirl in some peanut butter or jam for a personalized touch.
Final Thoughts
Pancake Mini Muffins are one of those magical recipes that bring joy with their simplicity and versatility. They’re quick to make, endlessly customizable, and perfect for any time of day. Give this recipe a try—you’ll soon wonder how you ever started your morning without these little bites of happiness.
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Pancake Mini Muffins Recipe
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These Pancake Mini Muffins are bite-sized breakfast treats that combine the fluffy texture of pancakes with the convenience of muffins. Perfect for a quick morning snack or a fun addition to brunch, they come with customizable mix-ins like mini chocolate chips, strawberries, and blueberries. Made with simple ingredients and baked to golden perfection, these mini muffins are delightful when served with maple syrup for dipping.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Mix-ins (Optional)
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract until well incorporated.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula, mixing just until combined to avoid overworking the batter.
- Prepare Muffin Tin: Grease a mini muffin tin thoroughly with cooking spray to prevent sticking.
- Fill Muffin Tin: Fill each mini muffin cup with the batter. This recipe yields batter enough for 24 mini muffins.
- Add Mix-ins: Top each filled muffin cup with your choice of mix-ins such as 2-3 blueberries, 2-3 small strawberry chunks, or 1 teaspoon of mini chocolate chips for flavor variation. You may also leave some plain.
- Bake: Bake the mini muffins in a preheated oven at 400°F (204°C) for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the muffins to cool for 2-3 minutes in the pan to set before removing.
- Serve: Serve the mini pancake muffins immediately with maple syrup for dipping to enjoy a perfect balance of fluffy and sweet flavors.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Feel free to customize the mix-ins based on your preference or seasonal fruits.
- These mini muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Reheat gently before serving to restore softness.
- For a dairy-free version, substitute whole milk with almond or oat milk and butter with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins (approx. 40g)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pancake mini muffins, breakfast muffins, mini muffins recipe, pancake bites, easy breakfast, quick muffins, pancake muffins with chocolate chips, fruit muffins
