These Pancake Mini Muffins are the ultimate solution for busy mornings. Fluffy, bite-sized, and endlessly customizable, they bring the comfort of pancakes in an easy-to-eat muffin form. Whether topped with fresh fruit or chocolate chips, they’re a hit with kids and adults alike.
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and bake time.
- Kid-Friendly: Perfectly portioned and fun to eat.
- Customizable: Choose your favorite toppings—chocolate chips, blueberries, or strawberries.
- Great for Meal Prep: Store well and reheat quickly.
Ingredients
Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Topping:
- Mini chocolate chips
- Strawberries, diced
- Blueberries
Directions

- Preheat the Oven:
Preheat your oven to 400°F (204°C). Lightly grease a mini muffin tin with cooking spray. - Mix Dry Ingredients:
In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. - Combine Wet Ingredients:
In a separate large bowl, combine 1 tablespoon cane sugar, 1 cup whole milk, 3 tablespoons melted (slightly cooled) butter, 1 egg, and 1 teaspoon vanilla extract. Whisk until well combined. - Combine Batter:
Slowly add the dry mixture to the wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix. - Fill Muffin Tin:
Evenly spoon the batter into the greased mini muffin tin. This recipe makes 24 mini muffins. - Add Toppings:
Add your preferred toppings to each muffin. Use 1 teaspoon of mini chocolate chips, or 2–3 small pieces of diced strawberries or blueberries per muffin. - Bake:
Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean. - Cool & Serve:
Let muffins rest in the pan for 2–3 minutes, then remove and transfer to a wire rack. Serve warm with maple syrup for dipping.
Pro Tips and Variations
- Don’t Overmix: To keep muffins light and fluffy, mix only until the batter is just combined.
- Use a Cookie Scoop: Helps evenly distribute batter in each muffin cup.
- Flavor Variations: Try cinnamon sugar, chopped nuts, or mini white chocolate chips for variety.
Serving Suggestions
- Pair with a side of yogurt or fruit for a balanced breakfast.
- Serve with a small cup of warm maple syrup for dipping—just like mini pancake dippers!
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Freeze in a single layer, then transfer to a zip-top bag. Keeps well for 1 month.
- Reheat: Microwave for 10–15 seconds until warm.
FAQs
Can I use frozen berries?
Yes, but thaw and pat them dry first to avoid adding excess moisture.
Can I use almond milk instead of whole milk?
Yes, any milk will work as a substitute.
Can I make these gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Conclusion
These Pancake Mini Muffins are the perfect grab-and-go breakfast. Fluffy, golden, and easy to make, they’re a fun twist on a morning classic. Make a batch today and enjoy pancake perfection in every bite!


Easy Pancake Mini Muffins
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
Description
Fluffy and bite-sized pancake mini muffins with chocolate chips or fruit—perfect for quick, customizable breakfasts or snacks.
Ingredients
Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Topping:
- Mini chocolate chips
- Strawberries, diced
- Blueberries
Instructions
Preheat the Oven: Preheat your oven to 400°F (204°C). Lightly grease a mini muffin tin with cooking spray.
Mix Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Combine Wet Ingredients: In a separate large bowl, combine 1 tablespoon cane sugar, 1 cup whole milk, 3 tablespoons melted (slightly cooled) butter, 1 egg, and 1 teaspoon vanilla extract. Whisk until well combined.
Combine Batter: Slowly add the dry mixture to the wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
Fill Muffin Tin: Evenly spoon the batter into the greased mini muffin tin. This recipe makes 24 mini muffins.
Add Toppings: Add your preferred toppings to each muffin. Use 1 teaspoon of mini chocolate chips, or 2–3 small pieces of diced strawberries or blueberries per muffin.
Bake: Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve:
Let muffins rest in the pan for 2–3 minutes, then remove and transfer to a wire rack. Serve warm with maple syrup for dipping.
Notes
You can adjust the sweetness by adding an extra ½ tablespoon of cane sugar if desired.
Make ahead and freeze a batch to always have breakfast ready!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: pancake mini muffins, kid-friendly muffins, quick breakfast, easy pancake muffins, grab and go breakfast