Description
These Pancake Mini Muffins are the ultimate grab-and-go breakfast treat! Fluffy like pancakes, but baked like muffins, they’re fun, kid-friendly, and totally customizable with chocolate chips, strawberries, or blueberries. Serve them with warm maple syrup for a breakfast that feels like a treat—without the morning stress!
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
¼ teaspoon salt
1 cup whole milk
3 tablespoons butter, melted and slightly cooled
1 egg
1 teaspoon vanilla extract
Toppings (optional):
Mini chocolate chips
Strawberries, chopped
Blueberries
Instructions
Preheat oven to 400°F and grease a mini muffin tin with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract.
Gently combine the dry ingredients into the wet ingredients using a rubber spatula until just mixed—do not overmix.
Fill each muffin cavity about ¾ full with the batter.
Add your desired toppings—about 2–3 blueberries or strawberry pieces, or 1 tsp mini chocolate chips per muffin.
Bake for 10–12 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 2–3 minutes, then remove and serve with warm maple syrup for dipping.
Notes
Don’t overmix the batter to keep the muffins light and fluffy.
Use room temperature milk and eggs for better texture.
Freeze extra muffins in a zip-top bag—just microwave to reheat.
Topping ideas: banana slices, cinnamon sugar, or a nut butter swirl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast , Brunch , Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini Muffin
- Calories: 55 kcal
- Sugar: 2 g
- Sodium: 40 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.3 g
- Protein: 1.2 g
- Cholesterol: 11 mg