Pancake Mini Muffins are a fun and portable twist on the classic pancake breakfast. These little bites are soft, fluffy, and packed with all the delicious flavors of pancakes, but in a muffin form that’s perfect for on-the-go breakfasts or brunches.
Why You’ll Love This Recipe
These mini pancake muffins are quick to make and easy to enjoy, whether you’re looking for a fun breakfast treat or a sweet snack. The combination of maple syrup and vanilla extract gives them that classic pancake flavor, while the muffin shape makes them perfect for popping in your mouth without the mess. They’re great for kids and adults alike, making them a hit for family breakfast or brunch gatherings.
Ingredients
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1 cup pancake mix
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1/2 cup milk
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1 egg
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2 tablespoons melted butter
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1/4 cup maple syrup
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1/2 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
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In a bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract.
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Spoon the batter into the muffin tin, filling each cup about halfway.
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Bake for 10-12 minutes, or until a toothpick comes out clean.
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Let the mini muffins cool slightly before serving.
Servings and Timing
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Servings: 12 mini muffins
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Prep Time: 5 minutes
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Cooking Time: 12 minutes
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Total Time: 17 minutes
Storage/Reheating
Store any leftover mini muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze them for longer storage. To reheat, simply microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes.
FAQs
1. Can I use whole wheat pancake mix?
Yes, you can use whole wheat pancake mix for a slightly heartier muffin, but the texture may be denser compared to regular pancake mix.
2. Can I make these dairy-free?
Yes, you can use dairy-free milk (like almond milk or oat milk) and a dairy-free butter substitute to make these mini muffins dairy-free.
3. Can I add toppings like chocolate chips or fruit?
Definitely! You can fold in chocolate chips, blueberries, or sliced strawberries to add some extra flavor and texture to the muffins.
4. Can I use a regular muffin tin?
Yes, you can use a regular muffin tin, but you’ll need to adjust the baking time to 15-18 minutes or until a toothpick comes out clean. The mini muffin tin makes them more fun and bite-sized!
5. How do I know when the mini muffins are done?
The mini muffins are done when a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
6. Can I make these muffins ahead of time?
Yes, you can make these mini muffins the night before and store them in an airtight container. Just reheat them in the microwave for a quick and easy breakfast.
7. Can I freeze these mini muffins?
Yes, these mini muffins freeze well. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave to warm them up.
8. Can I make these muffins sugar-free?
Yes, you can use a sugar substitute like stevia or erythritol in place of maple syrup to make these muffins sugar-free, though the flavor might differ slightly.
9. Can I use a different syrup instead of maple syrup?
Yes, you can substitute maple syrup with honey or agave syrup, though the flavor will be slightly different.
10. How can I make these muffins fluffier?
For fluffier muffins, be sure not to overmix the batter, as this can lead to denser muffins. Mixing just until combined is key to keeping them light and airy.
Conclusion
Pancake Mini Muffins are a delicious, fun, and convenient way to enjoy all the flavors of pancakes without the mess. Perfect for a quick breakfast or a snack, they’re soft, fluffy, and packed with the sweetness of maple syrup and vanilla. Easy to make and even easier to eat, these mini muffins are sure to become a family favorite!
Print
Pancake Mini Muffins
Pancake Mini Muffins are a delightful, portable twist on the classic pancake breakfast. These soft, fluffy mini muffins are packed with the delicious flavors of pancakes, making them perfect for on-the-go breakfasts, snacks, or brunches. With a sweet combination of maple syrup and vanilla, these bite-sized treats are easy to make and sure to be a hit with the whole family!
- Total Time: 17 minutes
- Yield: 12 mini muffins
Ingredients
1 cup pancake mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
-
In a bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract.
-
Spoon the batter into the muffin tin, filling each cup about halfway.
-
Bake for 10-12 minutes, or until a toothpick comes out clean.
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Let the mini muffins cool slightly before serving.
Notes
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Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze for longer storage.
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Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.
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Add chocolate chips, blueberries, or fruit for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
