Mini Pancake Muffins - soft and fluffy mini muffins that taste just like pancakes! So go ahead, bake the pancake batter with your favorite toppings for this fun on-the-go breakfast!
MINI PANCAKE MUFFINS
Pancakes are a must every Sunday in our house. We love my Fluffy Chocolate Chip Pancakes and the Peanut Butter Jelly Pancakes. Today, we are breaking the rules. We are making pancakes but in half the time and all of them at once! HA! How about that for a twist? But what a fun twist it is. My kids were speechless and right afterward giggling with excitement and impatiently awaiting the muffins to be done.
These Mini Pancake Muffins are pretty much pancakes baked in a mini muffin pan. The recipe makes 24 mini muffins so you can match and mix the toppings to your likings. We chose chopped strawberries, chocolate chips and shredded unsweetened coconut. You can make a variety with just one batch!
HOW TO MAKE MINI PANCAKE MUFFINS?
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Preheat oven. Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
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Prepare toppings by placing them in small bowls.
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In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
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In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
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Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
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Place one tablespoon in each muffin cup. Top with desired toppings. Bake until the tops are puffed up and set. Cool muffins in the pan for 10 minutes, remove from the pan. Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack.
WHAT DO YOU NEED TO MAKE THIS RECIPE?
mini muffin pan
small bowls for toppings (chopped berries, chocolate chips, coconut, etc.)
1 large mixing bowls
measuring cup
whisk
cookie scoop (the best for placing batter in muffin pan)
WHY YOU SHOULD MAKE THIS RECIPE?
Don't get me wrong. We love pancakes (and waffles!!) but the one thing I don't like about them is the standing by the oven, flipping and serving as I go. By the time I can sit down to eat, everyone is done. And I hate eating alone. But I love to cook and bake with my kiddos and teach them that messing in the kitchen can be fun and you can make fun mini food like these little gems. They already asked me to make them this next weekend. 🙂
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This idea of baking pancakes in a muffin pan seemed fun and I needed to try it. I made my usual pancake batter and filled my mini muffin pan with it. Then the real fun began - the kiddos and I topped them with chunks of fresh strawberries, mini chocolate chips (for double the mini cuteness!!) and toasted coconut.
NOTE ABOUT THIS RECIPE:
The mini muffins puff up in the oven while baking and will deflate a little bit while cooling. The heavier toppings will make the muffins flatter but still absolutely delicious! You can dip them in maple syrup or sweet cream. So so good! You can also pack them into lunchboxes for an easy snack. They are a great grab-and-go breakfast.
If you like fun twists on classics, mini food, fun breakfast/brunch ideas, have kiddos or grandkids - please, make these Mini Pancake Muffins!
MORE PANCAKE RECIPES:
Fluffy Chocolate Chip Pancakes
Fluffy Vegan Pancakes (dairy-free)
MORE BREAKFAST MINIS:
Cinnamon Sugar Mini Donut Muffins
Broccoli and Cheese Mini Quiches
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Mini Pancake Muffins
Ingredients
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 Tablespoon lemon juice
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
- Prepare toppings by placing them in small bowls.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
- In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
- Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
- Place one tablespoon in each muffin cup. Top with desired toppings.
- Bake for 10 to 12 minutes or until the tops are puffed up and set.
- Cool muffins in the pan for 10 minutes, remove from the pan.
- Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack.
Jola says
Definitely a hit. The joy of children is priceless. Delicieus
Chris says
These muffins are amazing
Lorraine says
Sorry if I missed it but do these need to be refrigerated or no??
Anna says
Hi Lorraine! No need to refrigerate these. Treat them like regular muffins. I hope this helps!
Kay says
So excited to try this.....could I use butter instead of vegetable oil in the batter?
Asha says
Best fluffy muffin recipe. Thank you for sharing!!
Anna says
Thank you so much, Asha! I am so glad they were a hit!
Anna says
Thank you so much, Asha!
Jessica says
How many Carbs is this?
me says
Try lining a sheet pan with oiled parchment (meaning oil baking sheet place parchment on top) mix or make pancake mix and pour into sheet pan and bake a whole pan you can cut into squares, triangles etc and serve or even make breakfast sandwiches from them. It's fun to see kiddos reaction when you take out the whole sheet pan and it's one giant pancake. Loved these little guys you made.
Anna@CrunchyCreamySweet says
I actually make sheet pan pancakes often. You can read my post with the recipe here: https://www.crunchycreamysweet.com/sheet-pan-pancakes-recipe/ It's so fun and saves a ton of time!