All you need to make these tasty bite-sized mini pancake muffins are a muffin tin and a few pantry staples like flour, sugar, eggs, and milk. This is a fun, yet easy, option for your next breakfast or brunch, and they are baked in the oven!
You can even top off your mini pancakes with any number of toppings from chocolate chips to fruit to powdered sugar to sprinkles!
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Pancake Muffin Bites
Around my house, pancakes are definitely the breakfast favorite. I swear if my kids could have them every single morning, they would. 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 pancakes recipe. You get the same great flavor and deliciousness of traditional pancakes, without the fuss of making them because 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
I love this ingredients list because I usually always have most of these items in the pantry at home! Saves me from having to make a shopping list, and I can make them on short notice! Here’s what you’ll need to make the perfect pancakes every time:
- 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
Additions & Substitutions
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 for Making Mini Pancakes
Tip 1: 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 bind and don’t have any fresh fruit on hand to add to your mini cakes, you can use frozen fruit as well.
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.
How to Store Pancakes Muffins
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 4 pancakes in separate small baggies and freeze them. This makes grab and go super easy.
More Great Brunch Recipes
Sheet Pan Pancakes | Instant Pot Hard Boiled Eggs | Easy Egg and Cheese Souffle | Cinnamon Roll Casserole (French Toast Bake) | Oven-Baked Bacon | Dutch Baby Pancakes | Air Fryer French Toast Sticks | French Toast Muffins | Egg Bites | Morning Glory Muffins
Pancakes Muffins
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.
- In a medium size mixing bowl, whisk the all-purpose flour, baking powder, sugar and 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.
- 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.
- Bake for 15 minutes or until lightly golden brown.
Jenn’s Notes
Video
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.
Can I just use buttermilk in place of the milk/vinegar combo?
Can I use pancake mix instead for the batter?
Yes you can