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Mini Pancakes Muffins on plate.

Mini Pancake Muffins

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!
Course Breakfast
Cuisine American
Keyword mini muffins, pancake muffins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 203 kcal
Author Anna

Ingredients

  • 1 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon lemon juice
  • 1 large egg
  • 2 Tablespoons vegetable oil
  • 1 teaspoons pure vanilla extract
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
  3. Prepare toppings by placing them in small bowls.
  4. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
  5. 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.
  6. Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
  7. Place one tablespoon in each muffin cup. Top with desired toppings.
  8. Bake for 10 to 12 minutes or until the tops are puffed up and set.
  9. Cool muffins in the pan for 10 minutes, remove from the pan.
  10. Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack.

Recipe Video

Nutrition Facts
Mini Pancake Muffins
Amount Per Serving
Calories 203 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 37mg12%
Sodium 260mg11%
Potassium 184mg5%
Carbohydrates 26g9%
Sugar 7g8%
Protein 5g10%
Vitamin A 125IU3%
Vitamin C 1.2mg1%
Calcium 98mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.