Say goodbye to messy pancake flipping with our Easy Pancake Muffins! These bite-sized delights offer all the fluffy, delicious goodness of pancakes in a convenient, grab-and-go form. Perfect for busy mornings or a fun breakfast twist, they’re sure to become a family favorite.
Pancake Muffins Recipe
Around my house, pancakes are definitely the breakfast favorite. I swear if my kids could have them every single morning, they would (and probably sometimes for dinner.) However, I do not necessarily enjoy cooking pancakes. Can anyone relate?
Don’t get me wrong, I love pancakes as much as my kids! But, they can be a pain in the rear to make, especially for a crowd. I always feel like I’m left sitting at the griddle or bent over the stovetop, watching them to make sure they are done just right.
That is the main reason I love this mini pancake recipe. You get the same great flavor and deliciousness of traditional pancakes without the fuss of making them—you just have to pop them in the oven. My kids love these, and they are so easy to make when they have friends over. It’s the perfect solution!
Ingredients Notes
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Vinegar
- Eggs, slightly beaten
- Vanilla
- Butter, melted and cooled
Toppings & Mix In’s
- Fruit: You can add a number of fruit options to your cakes. Here are a few ideas: small blueberries, sliced strawberries, raspberries, or banana slices.
- Toppings: There are unlimited toppings that can be added. Mini chocolate chips are a personal favorite, colorful sprinkles, nuts, maple syrup, honey, whipped cream, chocolate sauce, and powdered sugar are a few of our favorites.
How to Make Pancakes Muffins Recipe
- STIR together milk and vinegar and set aside.
- WHISK in a medium bowl the flour, baking powder, sugar, and salt.
- INCORPORATE the milk mixture slowly with a whisk.
- ADD in eggs, vanilla, and butter. Whisk until well combined.
- FILL 2/3 full into mini muffin pan – be sure to spray generously with nonstick cooking spray.
- ADD desired toppings.
- BAKE at 400 degrees for 15 minutes.
Tips
- After you have combined your wet and dry ingredients, let the pancake batter rest for just a couple of minutes before pouring the batter into your muffin tins.
- Tip 2: You can easily make an assortment of mini pancake flavors. Once you have the pancake batter scooped into the muffin tins you can sprinkle each row with a different topping. That way, there’s a little something for everyone.
- Tip 3: If you’re in a pinch and don’t have any fresh fruit on hand to add to your mini cakes, you can also use frozen fruit.
- Tip 4: The tops of these mini pancakes won’t get overly golden, so don’t fret if yours come out of the oven looking a little light on top. They should just be a little golden on top. If you want to check if they are done cooking you can do a toothpick test, or cut into the center of one.
Proper Storage
Store leftovers in an airtight container and place in the fridge for 2-3 days. These can also be frozen for up to 3 months.
I like to put four pancakes in separate small baggies and freeze them. This makes grab-and-go super easy.
More Great Brunch Recipes
- Sheet Pan Pancakes
- Cinnamon Roll Casserole
- Oven-Baked Bacon
- Air Fryer French Toast Sticks
- French Toast Muffins
- Morning Glory Muffins
- Shakshuka
- Mini Pancakes
- Fluffy Pancakes
If you tried this Pancake Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Pancakes Muffins
Video
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs slightly beaten
- 1 ½ teaspoons vanilla
- 3 tablespoons butter melted and cooled
- Optional Topping: Small blueberries, capped and diced strawberries, mini chocolate chips or colorful sprinkles
Instructions
- Preheat the oven to 400*
- Spray a mini-muffin pan generously with nonstick cooking spray.
- In a small bowl mix together 2 cups of cold milk and 2 teaspoons of vinegar and set aside.2 cups milk, 2 teaspoons vinegar
- In a medium size mixing bowl, whisk the all-purpose flour, baking powder, sugar and salt.2 ½ cups all-purpose flour, 3 tablespoons sugar, 3 teaspoons baking powder, ½ teaspoon salt
- Slowly whisk in the milk mixture just until incorporated.
- Continue whisking and add the slightly beaten eggs, vanilla and the melted and cooled butter. Whisk until all ingredients are well incorporated and no streaks of egg or butter are visible.2 eggs, 1 ½ teaspoons vanilla, 3 tablespoons butter
- Fill the mini muffin cups about ⅔ full with the pancake batter.
- If you are using toppings, drop in 3 – 4 small blueberries, 3-4 pieces of diced strawberries, (or diced strawberries and blueberries mixed), ½ teaspoon of mini-chocolate chips and ½ teaspoon of colorful sprinkles.Optional Topping: Small blueberries, capped and diced strawberries, mini chocolate chips or colorful sprinkles
- Bake for 15 minutes or until lightly golden brown.
Jenn’s Notes
Nutrition Info
This mini pancakes recipe is so fun and makes for a delicious grab and go breakfast item. You will love how easy it is to make fluffy, bite-sized pancakes in a muffin tin. No more slaving over the stove to feed this sweet breakfast favorite to a group of people.
If these make 60 servings, then I assume that after baking one full tin you refill and bake another full tin, then fill just 12 of the cups the third time and bake them?
My family LOVED these, thank you for sharing!
Can I use pancake mix instead for the batter?
Yes you can
Can I just use buttermilk in place of the milk/vinegar combo?