Let Me Tell You—These Pancake Mini Muffins Are a Lifesaver

The first time I made these Pancake Mini Muffins, I’ll admit, I did it mostly to avoid standing at the stove swapping pancakes for every single person. One of those mornings where I’d rather be sipping my coffee (or, honestly, just sitting still) instead of sweating over a hot pan. Anyway, it was a breakthrough. The kids could actually help themselves, my husband asked for seconds, and there was less mess than usual. Maybe it’s silly, but the first time my nephew called them “pancake poppers” I almost snorted coffee out my nose. Fair warning: these disappear faster than you think. As in, blink and they’re gone.

Why I Keep Making These (Even When It’s Not A School Morning)

I make this when I can’t face making breakfast AND packing lunches. My family goes crazy for this because it’s pancakes, but you can eat them with your hands (which, let’s face it, makes everything better). If I’m honest, half the appeal is not having to flip anything—at least not before I’ve fully woken up. And the kids think it’s magic to dip little cakes into syrup. Once, I forgot to grease the tin; disaster. But otherwise, these are basically foolproof. Also, you can stash extras for snacks, assuming you have any left, which is rare at my place.

What Goes In Them (And What I Sometimes Swap)

1 cup all-purpose flour (sometimes I’m out and use half whole wheat; it works, but comes out… healthier, I guess?)
2 tablespoons sugar (or a generous spoonful of honey if you like)
1 teaspoon baking powder
1/2 teaspoon baking soda (my grandmother always insisted on just the baking powder, but I think both makes ’em fluffier)
Pinch of salt
3/4 cup milk (whole is best, but honestly any milk works—I have used oat milk in an emergency)
1 large egg
2 tablespoons melted butter (oil in a pinch, though flavor isn’t quite the same)
1 teaspoon vanilla extract (I skip this if I’m out and nobody actually seems to notice)
Optional: handful of mini chocolate chips, blueberries, sprinkles (or, in a wild moment, little cubes of banana)

How I Throw These Together (Steps & Some Chaos)

Preheat your oven to 375°F (that’s about 190°C for fellow metric folks). Grease a mini muffin tin well—seriously, really get in there, or you’ll regret it.
Mix the dry stuff: flour, sugar, baking powder, soda, and salt in a big-ish bowl. Just give it a quick whisk or fork-flick. Lumps are fine.
In a separate bowl, whisk your egg, then dump in milk, melted butter (I let it cool a sec, so it doesn’t scramble the egg), and vanilla. Mix it up, but don’t go wild.
Pour wet over dry—the dramatic moment! Fold together gently. It always looks a bit lumpy at this stage, and that’s okay. Actually, I find it works better if you don’t overmix.
This is where I sneak a taste. I probably shouldn’t, but can’t help it… especially when I toss in choc chips.
Spoon batter into your greased mini muffin tin—fill each about 2/3 full. I use an old school tablespoon, but anything works.
If you want, now’s the time to drop in a few chocolate chips/blueberries per muffin. Press ’em in lightly.
Bake about 10-13 minutes. You’re looking for puffy tops—light golden—and a toothpick to come out nearly clean (or, if you’re like me, just barely a crumb sticks).
Let cool a few minutes before trying to pop them out. I use a butter knife to wiggle them free, and sometimes I mangle the first one.

Notes (Because I’ve Messed Up Plenty)

If they stick, running a paring knife around the edge usually does the trick.
Pancake Mini Muffins freeze decently; I thaw ’em in the microwave, although sometimes the edges get chewy (but the kids still eat them, so…)
I once tried doubling the recipe straight in the bowl and made a flour cloud that haunted my kitchen for days. Maybe split into two bowls if you’re doubling?

Some Variations (And a Missed Experiment)

Cinnamon sugar swirl: just mix a little cinnamon and sugar, swirl into batter—kinda like a lazy cinnamon roll vibe.
Jam center: drop a tiny (key word tiny!) blob of jam in the middle—yum, but don’t overdo or you’ll have jam volcanos in your muffin tray.
I once tried to make a savory version with cheddar and chives. It tasted, well, not great. Maybe you’ll have better luck?

What You’ll Need (Don’t Panic)

Mini muffin tin (I have a cheap one from Target that hasn’t failed yet)
Mixing bowls (don’t stress, any will do—once used a big Tupperware when everything else was in the sink)
Whisk or fork—no need to bust out the stand mixer
Tablespoon or small scoop—honestly, fingers work in a pinch (but wash hands first, obviously!)

How To Store Them (If They Even Last)

I keep extras in an airtight container at room temp—good for about two days (though honestly, in my house it never lasts more than a day!). You could toss them in the freezer if you’re super organized, but that’s rarely my style.

Serving Ideas—What We Do

We dunk ours right in syrup (sometimes straight from the measuring cup, don’t judge). Sometimes, I make a quick dip by mixing yogurt with a little honey. My older kid likes them with a hit of peanut butter, and I think this tastes better the next day with a giant mug of coffee. Brunch hero, honestly.

Pro Tips (Learned the Hard Way)

I once tried rushing and pulled them too soon—big mistake, ended up with goopy centers. Just give them the extra minute if you’re unsure.
Try not to overfill, or else you’ll spend an age chiseling off stuck-on tops—voice of experience here.
Actually, letting the batter rest five minutes before baking seems to make fluffier muffins. Or maybe it’s just in my head.

Some FAQs I’ve Actually Gotten (And My Real Answers)

Can you make these with pancake mix?
Yep! Just use about 1 cup mix, and add the right amount of milk, egg, etc.—I do this when I’m really short on time. It’s not exactly the same, but still tasty enough for breakfast.
Could I use a regular muffin tin?
You can, but increase bake time to closer to 15-18 minutes and maybe add a teensy splash more milk to keep ‘em soft. They’ll be like little pancake cupcakes.
How do I keep them soft?
Honestly, don’t overbake. Sometimes they dry out if left in the oven just a minute too long. Oh—and covering with a tea towel while cooling helps too, or so my aunt swears (or should I say, reckons—it seems to work!)
Can I make these dairy free?
I’ve done it with almond milk and coconut oil; works, just a tiny bit less fluffy in my opinion.
What if I don’t have a mini muffin pan?
Try making them in a greased regular muffin tin, or (if you’re in a real bind) oven-proof ramekins. Done that, came out fine.

Totally unrelated, but last time I baked these I stubbed my toe walking to the pantry—so learn from me: watch out for sneaker-clutter! Anyway, if you try these Pancake Mini Muffins, let me know how you dress them up. Or if you manage to keep them around long enough to freeze a batch!

Pancake Mini Muffins