Pancake Mini Muffins Recipe
There’s something instantly cheerful about a batch of Pancake Mini Muffins: bite-size, golden delights that deliver all the cozy joy of pancakes in a poppable, portable form. Whether you want a fuss-free weekday breakfast, an easy snack for the kids, or a brunch crowd-pleaser, you’ll love how these little gems combine fluffy pancake texture with endless topping options. Picture a platter of warm, dippable muffins—maple syrup on the side—ready to brighten anyone’s morning!
Ingredients You’ll Need
You only need a handful of kitchen staples to craft these Pancake Mini Muffins, and each ingredient plays a starring role. Think of the flour for structure, the buttermilk for tangy tenderness, and just the right amount of sweetness and richness—plus your favorite mix-ins to personalize every batch.
- All-purpose flour: Provides the perfect base and a soft, tender crumb in every muffin.
- Granulated sugar: Adds just a hint of sweetness, complementing any mix-ins you choose.
- Baking powder: Gives a light lift and helps these mini muffins puff up beautifully.
- Baking soda: Reacts with buttermilk to add extra fluffiness and tenderness.
- Salt: Enhances the flavors and balances the sweetness so nothing tastes flat.
- Buttermilk: Lends a lovely tang and ensures the muffins are moist and delicate.
- Large egg: Binds everything together and adds richness for that classic pancake feel.
- Unsalted butter, melted: Infuses the muffins with buttery flavor and keeps them soft.
- Pure vanilla extract: Rounds out the flavor and gives that dreamy pancake aroma.
- Optional mix-ins (mini chocolate chips, blueberries, diced strawberries): Customize your Pancake Mini Muffins to suit any mood or occasion—make each batch uniquely yours.
How to Make Pancake Mini Muffins
Step 1: Prep Your Pan and Oven
Start by setting a happy stage for your mini muffins! Preheat your oven to 375°F (190°C) to make sure it’s hot and ready, then lightly grease a 24-cup mini muffin tin so those little muffins pop right out when baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed and that every bite of your Pancake Mini Muffins is fluffy and balanced.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth—a quick stir is all it takes. This step brings all that moisture and flavor together and makes for ultra-tender little muffins.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry mixture. Gently fold them together with a spatula or spoon just until combined—overmixing will toughen your Pancake Mini Muffins, so a few small lumps are totally okay. If you want to add mini chocolate chips, berries, or fruit, now’s the time to fold those in.
Step 5: Fill and Bake
Evenly divide the batter among the mini muffin cups, filling each about three-quarters full (a small cookie scoop works wonders here). Slide the pan into the oven and bake for 10 to 12 minutes, until the tops are golden and a toothpick comes out clean. Let them cool for about 5 minutes in the pan, then gently pop them onto a rack—or straight onto a serving platter!
How to Serve Pancake Mini Muffins
Garnishes
The finishing touches turn your Pancake Mini Muffins into a treat that looks as good as it tastes! Dust them with powdered sugar for a sweet, snowy finish, drizzle with a little maple syrup, or even top a few with a dot of whipped cream, fresh fruit, or a sprinkle of cinnamon for a special kick.
Side Dishes
Round out your breakfast spread by pairing these mini muffins with fresh fruit, yogurt parfaits, or crispy bacon. If you’re serving them at brunch, they go beautifully with scrambled eggs and hash browns, making for a cheerful, crowd-pleasing platter.
Creative Ways to Present
Stack Pancake Mini Muffins on a cupcake tower for a party, skewer them onto bamboo sticks with fruit for a whimsical twist, or set up a mini “dipping bar” with small cups of syrup, honey, or flavored jams so everyone can customize their bites. They’re also the perfect size for lunchboxes and grab-and-go breakfasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pancake Mini Muffins in an airtight container at room temperature for up to two days. For longer freshness, pop them in the refrigerator, where they’ll stay soft and tasty for about five days—perfect for quick snacks or school lunch additions.
Freezing
To freeze, arrange cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. They’ll keep for up to three months—just imagine always having a stash of bite-size pancake happiness ready when you want it!
Reheating
For a quick, warm treat, microwave a few muffins straight from the fridge for 10–15 seconds, or about 20–30 seconds if frozen. They’ll taste fresh-baked and the texture stays wonderfully fluffy and moist.
FAQs
Can I substitute regular milk for buttermilk?
Yes, you can use regular milk in a pinch, but the tang and tender texture of buttermilk really make Pancake Mini Muffins special. If you’re out of buttermilk, stir a teaspoon of lemon juice or white vinegar into your milk and let it sit for five minutes as a close substitute.
How do I prevent the muffins from sticking?
Greasing the mini muffin tin thoroughly is key—use nonstick spray, melted butter, or even muffin liners. Letting the muffins cool for five minutes before removing also helps them come out cleanly and keeps their shape perfect.
What are the best mix-ins?
Mini chocolate chips are always a crowd-pleaser, but blueberries, diced strawberries, or even a swirl of cinnamon sugar are fantastic. Get creative and use whatever your family loves; mix and match for a colorful, fun batch!
Can I make Pancake Mini Muffins gluten-free?
Absolutely! Use your favorite gluten-free all-purpose flour blend in place of regular flour. The texture will still be moist and delicious, especially if you use buttermilk and don’t overmix.
Why did my muffins turn out dense?
Overmixing the batter is the most common culprit—it can make mini muffins chewy rather than fluffy. Mix just until you no longer see streaks of flour, and be gentle when folding in mix-ins for best results.
Final Thoughts
If you’re looking for a recipe that’s cheerful, customizable, and sure to win smiles, you can’t go wrong with Pancake Mini Muffins. They’re proof that sometimes the simplest ideas are the ones you’ll come back to again and again. Try a batch and watch how quickly they disappear from your breakfast table!
Print
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, perfect for a quick and easy breakfast or snack. Baked in a mini muffin tin, they are bite-sized and customizable with your favorite mix-ins.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
Optional Mix-ins:
- Mini chocolate chips
- Blueberries
- Diced strawberries
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
- Combine Ingredients: Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
- Add Mix-ins: Gently fold in desired mix-ins if using.
- Fill Muffin Cups: Divide batter evenly among mini muffin cups, filling each about 3/4 full.
- Bake: Bake for 10–12 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool for 5 minutes before removing from the pan. Serve warm with maple syrup.
Notes
- You can make these ahead and freeze them—reheat in the microwave for 20–30 seconds.
- For a healthier option, use half whole wheat flour and add mashed banana for natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 2g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
