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Pancake Mini Muffins (Quick Bite-Sized Breakfast)

Pancake Mini Muffins (Quick Bite-Sized Breakfast)
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These Pancake Mini Muffins are the cutest and easiest way to enjoy pancakes—no flipping, no waiting, and no mess! They’re soft, fluffy, and perfect for grab-and-go breakfasts, lunchboxes, or weekend brunch boards. Plus, you can make a variety in one batch by adding chocolate chips, strawberries, and blueberries.

Ingredients

Scale

Pancake Muffin Batter

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 tablespoon cane sugar

  • 1/4 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 (200°C).

  • In a mixing bowl, whisk together flour, baking powder, and salt.

  • In a separate bowl, mix together cane sugar, milk, melted butter, egg, and vanilla.

  • Pour the dry ingredients into the wet ingredients and stir gently with a rubber spatula until just combined.
    (Don’t overmix—this keeps them fluffy.)

  • Grease a mini muffin tin well with cooking spray.

  • Fill each mini muffin cup with batter (this makes 24 mini muffins).

  • Add toppings:

    • 2–3 blueberries per cup, OR

    • 2–3 strawberry chunks per cup, OR

    • about 1 teaspoon mini chocolate chips per cup

  • Bake for 10–12 minutes, or until a toothpick comes out clean.

  • Let muffins cool in the pan for 2–3 minutes, then remove and serve.

Notes

  • Don’t overmix the batter (a few lumps are fine).

  • Grease the tin well—mini muffins stick easily.

  • Use slightly cooled butter so it doesn’t cook the egg.

  • Want extra fluffy muffins? Let the batter rest 5 minutes before baking.

  • For even filling, use a small cookie scoop.

Find it online: https://tastyquickly.com/pancake-mini-muffins-quick-bite-sized-breakfast/