Pancake Mini Muffins Recipe
If you’re searching for a fun and delightfully poppable breakfast treat, Pancake Mini Muffins are about to become your new weekend favorite! Imagine all the cozy flavors of classic pancakes baked into adorable, bite-sized muffins, perfect for dipping into maple syrup or grabbing on a busy morning. These little gems are loaded with flavor and versatility: you can swirl in chocolate chips or sprinkle in juicy blueberries. Whether you’re feeding picky kids or surprising brunch guests, Pancake Mini Muffins are a guaranteed crowd-pleaser that makes breakfast feel extra special—without any flipping required!
Ingredients You’ll Need
The magic of Pancake Mini Muffins lies in their simplicity: every ingredient serves a purpose, creating a soft and tender interior with golden, slightly crisp edges. Gather these staple ingredients to whip up a batch of comforting, miniature morning muffins in no time.
- All-purpose flour: The base for our pancake muffins, providing a fluffy structure and a delicate crumb.
- Baking powder: Ensures the minis rise tall and proud with a light texture.
- Baking soda: Adds an extra lift for ultimate fluffiness and helps with browning.
- Salt: Just a touch brings balance, making all the flavors pop.
- Granulated sugar: Adds a gentle sweetness and helps create lusciously golden tops.
- Buttermilk: Offers unbeatable tenderness and a subtle tangy flavor that sets pancake muffins apart.
- Large egg: Binds everything together for a moist, tender bite.
- Vanilla extract: Rounds out the flavor for that classic, irresistible pancake taste.
- Melted butter: Brings rich, buttery goodness into every single muffin.
- Mini chocolate chips or blueberries (optional): Stir in a handful for a fun twist—everyone loves surprise pockets of chocolate or fruit!
- Maple syrup (for serving): A must for that perfect pancake experience; ideal for dipping.
How to Make Pancake Mini Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease your mini muffin tin or line with mini paper liners to ensure the muffins pop right out—no sticking, no crumbling! This quick prep step sets you up for a stress-free bake and easy cleanup later on.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisking blends everything evenly and helps your Pancake Mini Muffins bake up nice and uniform, ensuring every bite is perfectly balanced.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk up the buttermilk, egg, vanilla extract, and melted butter until completely smooth. This is where the rich, classic pancake flavor starts to take shape. The buttermilk adds that irresistible tanginess, while the butter makes every mouthful melt-in-your-mouth delicious.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together with a spatula or spoon, just until no dry flour remains. Over-mixing can make the muffins tough, so stop when you see that lovely, lumpy pancake batter texture.
Step 5: Add Your Mix-Ins
This is your creative moment! Fold in mini chocolate chips or blueberries—about a quarter cup is perfect. Feel free to divide the batter and make two flavors at once for extra variety. Whatever you choose, be gentle when mixing so you don’t toughen the batter.
Step 6: Fill and Bake
Spoon the batter evenly among the mini muffin cups, filling each about three-quarters full. Slide your pan into the preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean. Don’t overbake—these little muffins bake fast!
Step 7: Serve and Enjoy
Let your Pancake Mini Muffins cool for a few minutes in the pan before removing. Serve them warm, and don’t forget the maple syrup for dipping—this is where their pancake magic really shines.
How to Serve Pancake Mini Muffins
Garnishes
Dress up your Pancake Mini Muffins with a light dusting of powdered sugar, a dollop of whipped cream, or a drizzle of warm maple syrup. Fresh berries scattered over the serving plate look beautiful and add an extra pop of flavor. For a more indulgent treat, try a drizzle of melted chocolate!
Side Dishes
Turn your breakfast into a full spread by pairing Pancake Mini Muffins with crispy bacon, fluffy scrambled eggs, or a vibrant fruit salad. They also go wonderfully with Greek yogurt or cottage cheese for a more protein-rich companion, balancing their sweetness with creaminess.
Creative Ways to Present
For parties or brunches, try skewering Pancake Mini Muffins onto cocktail sticks with fresh fruit for a playful “breakfast kebab.” Set up a mini muffin buffet with different kinds of syrups and toppings, so everyone can dip and decorate their own. Stack them high on a tiered stand for a show-stopping centerpiece, or pack them into to-go bags for a breakfast-on-the-run treat.
Make Ahead and Storage
Storing Leftovers
Leftover Pancake Mini Muffins are practically a breakfast miracle—just pop them into an airtight container and store them at room temperature for up to two days. If you’d like to keep them fresher for longer, refrigerate for up to five days; just be sure they’re sealed tightly so they stay tender.
Freezing
For longer storage, freeze any extra muffins. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep well in the freezer for up to two months, ready for whenever you need a speedy, homemade breakfast.
Reheating
To bring Pancake Mini Muffins back to just-baked warmth, microwave them for about 10 to 15 seconds per muffin, or pop them in a 300°F (150°C) oven for a few minutes. Serve them warm and soft, just like fresh from the oven—don’t forget your maple syrup dip!
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply use the same amount of regular milk mixed with a teaspoon of lemon juice or white vinegar. Let it rest for a few minutes before using to mimic the tang and tenderizing power of buttermilk.
Can I make Pancake Mini Muffins gluten-free?
Yes, you can swap out the all-purpose flour for your favorite gluten-free flour blend. Just make sure it’s a one-to-one baking blend, and check for any additional baking powder or xanthan gum listed in the ingredients for best texture.
How do I prevent my muffin mix-ins from sinking?
To keep chocolate chips, blueberries, or any mix-ins suspended in the muffin, toss them lightly in a bit of flour before folding them into the batter. This coating helps keep them evenly distributed as the muffins bake.
Can I make these as standard-sized muffins?
You sure can! Simply divide the batter between standard muffin cups, filling each about two-thirds full. Bake at the same temperature, but increase the bake time to about 15 to 18 minutes, checking for doneness with a toothpick.
Are Pancake Mini Muffins good for lunchboxes or snacks?
Definitely! These mini muffins are perfect for packing into lunchboxes or little snack bags. Since they taste great at room temperature and are entirely portable, they’re a favorite for both kids and adults on the go.
Final Thoughts
There’s something purely joyful about baking up a batch of Pancake Mini Muffins—so easy, endlessly customizable, and absolutely irresistible fresh from the oven. I hope you give them a try soon, dip them in plenty of syrup, and share them with your favorite people. Happy baking!
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Pancake Mini Muffins Recipe
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized treats perfect for a quick and easy breakfast on the go. They are fluffy, flavorful, and customizable with your favorite mix-ins.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients:
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Optional:
- ¼ cup mini chocolate chips or blueberries
- Maple syrup for serving
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a mini muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, egg, vanilla extract, and melted butter.
- Combine Mixtures: Pour wet ingredients into dry ingredients and mix until just combined.
- Add Optional Ingredients: Gently fold in mini chocolate chips or blueberries, if desired.
- Bake: Divide batter into muffin cups and bake for 10-12 minutes until golden.
- Serve: Allow to cool slightly before serving warm with maple syrup.
Notes
- You can customize these mini muffins with various mix-ins like bananas, cinnamon, or sprinkles.
- These mini muffins are freezer-friendly and can be easily reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 55
- Sugar: 2 g
- Sodium: 70 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
