Pancake Mini Muffins
These pancake mini muffins are the perfect on-the-go breakfast meal prep! They’re high protein, healthy, and easy to make in under 30 minutes! ⏰
Check out how to make these customizable bite-size pancakes that you’ll want to add into your daily morning routine. They’re subtly sweet with natural flavors that will organically give you the energy you need to begin the day!
An Easy Breakfast for Busy Mornings
Mornings can get hectic, so I love having breakfast options that don’t require much thought once the day gets going!
These pancake mini muffins are an easy make-ahead option that you can grab on your way out the door, pack for work, or warm up for a quick breakfast at home.
Keep a batch in the freezer and pair them with fruit, yogurt, or a little maple syrup for a simple breakfast that feels a lot more fun than your usual rushed morning meal.
Ingredients
The ingredients are super simple and you likely have all these in your kitchen already!
- Flour
- Baking powder
- Sugar
- Milk
- Cinammon
- Vanilla or Cake Batter Flavor
- Butter
- Egg
Add-Ins:
- Strawberries
- Blueberries
- Chocolate chips
Ways To Make Mini Pancakes
They’re amazing as is, but here are some fun ways to try these pancake mini muffins:
Serve them with warm maple syrup for dipping, and you’ve got an easy breakfast everyone will love. Or pop in the microwave or mini oven at work to take it on the go.
Instructions
Preheat the oven to 400°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
In a separate bowl, whisk together the cane sugar, whole milk, melted butter, egg, and vanilla extract until smooth. If using a dairy-free option, unsweetened oat milk or another unsweetened non-dairy milk can be substituted for the whole milk.
Pour the wet ingredients into the dry ingredients and gently stir until just combined and no dry streaks of flour remain.
Divide the batter evenly among the prepared mini muffin cups, filling each about ⅔ to ¾ full. Add your favorite mix-ins or toppings.
Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let them rest for a few minutes, and then enjoy with maple syrup!
Why You’ll Love These Pancake Mini Muffins
- Quick and easy: From mixing bowl to breakfast in about 20-25 minutes.
- Easy to customize: Make them with blueberries, strawberries, chocolate chips, or leave them plain.
- Perfect for meal prep: Make a batch ahead of time for easy breakfasts throughout the week.
- Kid-friendly: Their small size makes them fun to eat, especially with maple syrup for dipping.
- Freezer-friendly: Keep extras in the freezer so you always have a quick breakfast ready to go.
If you’re looking for more healthy breakfast ideas, check them out here!
Ingredients
- 1 cup all-purpose flour or ¾ cup all-purpose flour + ¼ cup vanilla protein powder*
- 1 teaspoon baking powder
- 1 tablespoon cane sugar reduce to 2 teaspoons if using sweetened protein powder
- 1 cup whole milk or almond milk or 1¼ cups if using protein powder, as protein absorbs more liquid
- 3 tablespoons melted butter
- 1 egg
- 2 teaspoon vanilla extract
- 1 teaspoon cinammon
- ¼ teaspoon salt
- Mini chocolate chips
- Blueberries
- Diced strawberries
Instructions
- Preheat the oven to 400°F. Lightly grease a 24-cup mini muffin pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined.
- In a separate bowl, whisk together the cane sugar, whole milk, melted butter, egg, and vanilla extract until smooth. If using a dairy-free option, unsweetened oat milk or another unsweetened non-dairy milk can be substituted for the whole milk.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined and no dry streaks of flour remain. Do not overmix—a few small lumps are perfectly fine and will help keep the pancake muffins light and fluffy.
- Let the batter rest for 5 minutes. This gives the flour time to hydrate and helps create a softer, fluffier texture.
- Divide the batter evenly among the prepared mini muffin cups, filling each about ⅔ to ¾ full.
- Add your favorite mix-ins or toppings. Try 2–3 blueberries, 2–3 small pieces of diced strawberry, or about 1 teaspoon of mini chocolate chips per muffin. You can also leave some plain for dipping in maple syrup.
- Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the pancake mini muffins cool in the pan for 2–3 minutes, then transfer them to a wire rack to finish cooling.
- Serve warm with maple syrup for dipping, or let them cool completely and store them in an airtight container for an easy grab-and-go breakfast.
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