These Easy Mini Pancake Muffins are made from scratch and are the perfect grab and go breakfast. Just add your favorite fruit and top with a creamy glaze or dip in maple syrup. You can even make them ahead and keep in the freezer.
Everyone loves pancakes right? They are light, fluffy and these can be made and served in under 30 minutes.
Easy Mini Pancake Muffins
Even your pickiest eater won’t be able to resist popping a few of these mini pancake muffins for breakfast or even a snack. They are made with simple ingredients, not too sweet and perfect for grabbing and going!
Making the batter is so easy too that even your kids can help and perhaps have bowls of their favorite fruits (or even mini chocolate chips if you give them the OK 🙂 ) to add as toppings.
Miniature pancake muffins can be made ahead and kept in the freezer. How is that for easy peasy?
There is nothing tricky about making these and you could even use a pancake mix, but I bet you have most of the ingredients right in your refrigerator and pantry.
What ingredients are needed for mini pancake muffins?
- baking powder
- vanilla extract
- lemon zest
- powdered sugar (if making glaze)
- maple syrup (if you want to dip them)
The first step is to combine the dry ingredients and set aside.
Next mix the wet ingredients together.
Slowly add the wet ingredients into the dry and whisk until just combined.
Spray a mini muffin pan and use a cookie scoop (that is about one tablespoon) to get batter in pan. Your oven should be preheated to 400 degrees.
Top with your favorite fruit. These look patriotic right?
Look how cute they are after baking. Let them rest for about 5 minutes then remove from pan. If you wait longer than 5 minutes they might be tougher to take out (ask me who waited about 15 for the first batch)
They definitely look like muffins but believe me they taste just like pancakes. At this point you can serve as is or make a glaze to drizzle on top. You could also warm up some maple syrup for dipping.
Are mini pancake muffins able to be frozen?
Yes, if you would like to freeze these, do not glaze. I placed about a dozen in plastic wrap and then put it into a larger ziploc type bag to place in the freezer.
They can be defrosted by just leaving in the refrigerator overnight or reheated in the oven. From that point you could add glaze if desired.
Tips for making mini pancakes:
Be sure to spray your mini muffin tin well with vegetable spray to prevent pancakes from sticking. It is best to remove them 5 minutes after baking.
Use a cookie scoop to place batter in tins. This will help not making a mess with pouring.
Use fresh fruit instead of frozen and don’t overload the cups. I would suggest using small blueberries (about 3) and a raspberry cut in half.
The tops of the muffins won’t turn brown – they will be done when the tops are set and a bit firm.
Not a fan of fruit? Bake without any and then brush some melted butter on top when done and dip tops into a mixture of cinnamon and sugar.
I was inspired to make these from Mother Thyme.
If you would like to make these later, be sure to pin and save!
Nutrition Information: Yield: 17 Serving Size: 2
Amount Per Serving: Calories: 89 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 16mg Sodium: 131mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 2g