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These bite-sized pancake muffins are baked in the oven until perfectly golden. They’re ready in no time and make a great breakfast or on-the-go snack.
I love to serve these mini muffins on the weekends alongside my creamy lemon smoothie and strawberry fruit salad. The recipe yields 40, so I freeze leftovers to enjoy on busy weekdays and add to lunchboxes.
The best part is that you can customize these muffins in so many different ways. Cinnamon sugar and fresh blueberries, especially, are always a hit! Add a teaspoon of Nutella or melted dark chocolate, and they become an irresistible dessert, too.
❤️ Why You’ll Love Pancake Muffins
- Fluffy, delicious, and no-fuss recipe.
- Perfect for on the go.
- Great for lunchboxes, brunches, or breakfast buffets.
- Easy to customize with your favorite toppings.
Mini Pancake Muffins Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Flour: Plain white flour (all-purpose flour).
- Eggs: Medium or large eggs. I use fridge-cold.
- Butter: I use salted butter.
- Maple syrup: Sweetens and adds a slight caramel flavor.
- Baking powder: Gives the muffins a lift.
- Vanilla paste: Or extract (not pictured).
How to Make Pancake Muffins
- Mix the wet ingredients: Add eggs, maple syrup, cooled melted butter, and vanilla paste to a medium bowl.
- Fold in the dry ingredients: Top with flour and baking powder.
- Spoon the pancake batter into a lined or greased muffin tin. Add your favorite toppings.
- Bake at 200°C (392°F) for 9-10 minutes, until golden and fluffy.
Tips for Success
- Don’t overmix the batter after adding the flour.
- Let the batter rest 10-15 minutes before pouring into the greased muffin tin.
- Fill the muffin tin all the way to the top.
Recipe Tip
Carefully bang the filled muffin tray on the kitchen counter to release any trapped air before baking.
Possible Variations
- Flour: Swap for gluten-free options, rye flour, Tipo 00, or whole wheat flour.
- Butter: Try melted unsalted butter, ghee, or coconut oil.
- Milk: Use any milk you like. Even dairy-free milk will work.
- Maple syrup: Cane sugar, honey, coconut sugar, or agave.
- Mix-ins and toppings: Mini chocolate chips, fresh or frozen strawberries or blueberries, powdered sugar, Nutella, peanut butter, cinnamon sugar, streusel, sprinkles, sausages, bacon, chopped nuts, or banana slices.
Best Served with
- Maple syrup.
- Fruit compote.
- Fresh berries.
- Whipped cream.
- Jam.
- Yogurt.
- Butter.
- Peanut butter.
- Ice cream.
How to Store Leftovers
Keep leftovers in an airtight container on the kitchen counter. Enjoy them within 2-3 days.
FAQs
Yes, you can freeze them for up to three months.
Leave them on the kitchen counter for 1 hour (or fridge overnight), and they will be ready to eat. Alternatively, heat them in the oven at 100°C (212°F) with the fan on until heated through.
Yes, absolutely!
More Breakfast
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If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Pancake Muffins
Equipment
Ingredients
- 2 eggs
- 100 grams melted butter
- 2 tablespoons maple syrup
- 500 ml milk
- 300 grams plain white flour
- 1 teaspoon baking powder
Instructions
- Mix the wet ingredients in a large bowl: eggs, maple syrup, milk, and melted butter.
- Fold in the flour and baking powder.
- Preheat the oven to 200°C (392°F) fan.
- Leave the batter on the kitchen counter for 10-15 minutes while you wait for the oven to warm up.
- Divide the batter into the greased or lined muffin tin. Fill it right to the top.
- Bake for 9-10 minutes until golden brown, the top is domed, and a toothpick comes out clean.
- Allow the muffins to cool 1-2 minutes in the tin, then transfer to a cooling rack.
- Repeat with the next batch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
