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Delicious mini pancake muffins served on a plate with syrup and butter

Mini Pancake Muffins

These Mini Pancake Muffins are soft, fluffy, and customizable with chocolate chips or berries, making them the perfect breakfast snack for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk Dairy or non-dairy.
  • 1/4 cup melted butter Can be substituted with oil.
  • 1 egg
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chocolate chips or berries Customize as desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your muffin tin by greasing it lightly or lining with muffin liners.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a separate bowl, combine the milk, melted butter, egg, and vanilla extract, and whisk until mostly smooth.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in any optional chocolate chips or berries.
  6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until golden brown and a toothpick comes out clean.
  2. Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack.

Notes

You can mix dry ingredients ahead of time and store in an airtight container. These muffins freeze well for later enjoyment. Drizzle with maple syrup or honey before serving for extra taste.