Mini Pancake Muffins Recipe
These homemade mini pancake muffins bake up fluffy inside with lightly golden edges. They’re endlessly customizable, freezer‑friendly, and perfect for little hands or grab‑and‑go mornings.
Ingredients
DRY INGREDIENTS
- 1 cup all‑purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
WET INGREDIENTS
- 1 cup buttermilk or milk + 1 tsp lemon juice
- 1 large egg
- 2 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
MIX-IN IDEAS (choose 2–3 or divide the pan for variety)
- Mini chocolate chips
- Blueberries fresh or frozen
- Diced strawberries
- Cinnamon‑sugar swirl 1 tbsp melted butter + 1 tbsp brown sugar + pinch cinnamon
- Banana slices + a dot of peanut butter
- Sprinkles for a “birthday breakfast”
Instructions
- Preheat oven to 400°F and lightly grease a mini muffin tin.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, mix buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients, stirring just until the batter comes together. A few lumps are perfect.
- Fill each mini muffin cavity about ¾ full.
- Add mix‑ins to each cup — go wild and make every row a different flavor.
- Bake 8-10 minutes, until the tops spring back when touched and edges are lightly golden.
- Serve warm with maple syrup for dipping or drizzle a little on top before serving.