If you are looking for a fun, simple, and family friendly breakfast, these Easy Fluffy Pancake Mini Muffins for Quick Breakfast are exactly what you need. They combine everything you love about classic pancakes with the convenience of muffins, making them perfect for busy mornings, meal prep, or grab and go snacks.
These mini muffins bake up soft, light, and fluffy, with a mild sweetness that pairs beautifully with syrup, fruit, or chocolate chips. Best of all, they are easy to customize and much less hands on than standing at the stove flipping pancakes.
Why You’ll Love This Easy Fluffy Pancake Mini Muffins for Quick Breakfast
There are so many reasons this recipe quickly becomes a household favorite.
First, they save time. You mix one bowl of batter, bake everything at once, and breakfast is ready with almost no effort. This makes them ideal for school mornings or weekends when you want something special without extra work.
Second, they are incredibly versatile. You can make them plain, fruity, or chocolatey depending on what your family enjoys. Each batch can even include different mix ins so everyone gets their favorite flavor.
Finally, they are freezer friendly. Make a big batch, freeze them, and reheat as needed for a quick breakfast that still tastes fresh and homemade.
Ingredients for Easy Fluffy Pancake Mini Muffins for Quick Breakfast
Pancake Muffin Batter
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Mix Ins
- Chocolate chips
- Blueberries or chopped strawberries
- Banana slices
- Cinnamon sugar
- Chopped nuts
Ingredient Notes
All purpose flour gives these mini muffins the classic pancake texture. If you want a slightly heartier option, you can replace up to half with whole wheat flour.
Milk can be whole, low fat, or plant based. Almond milk and oat milk both work very well without changing the flavor much.
Butter adds richness and helps keep the muffins tender. If needed, melted coconut oil or a neutral vegetable oil can be used instead.
If you prefer a lower sugar option, you can reduce the sugar to 1 tablespoon without affecting the texture.
Step by Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350 degrees F. Lightly grease a mini muffin pan with nonstick spray or brush with a little melted butter. This helps the muffins release easily after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Make sure everything is evenly combined so the muffins rise properly.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined. The batter should be slightly lumpy. Overmixing can make the muffins dense instead of fluffy.
Step 5: Fill the Muffin Pan
Spoon the batter into the prepared mini muffin pan, filling each cup about two thirds full. Add your desired mix ins on top or gently fold them into the batter before filling the pan.
Step 6: Bake
Place the pan in the oven and bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.
Pro Tips for Success
- Do not overmix the batter. Stirring just until combined keeps the muffins light and fluffy.
- Use a cookie scoop to evenly portion the batter for uniform baking.
- Add mix ins on top instead of fully mixing them in if you want different flavors in one batch.
- Let the muffins cool slightly before removing them from the pan to avoid sticking.
- Serve warm for the best pancake like texture and flavor.
Flavor Variations
- Blueberry Pancake Mini Muffins: Add fresh or frozen blueberries and a sprinkle of sugar on top.
- Chocolate Chip Pancake Muffins: Use mini chocolate chips for even distribution.
- Banana Pancake Muffins: Add thin banana slices and a pinch of cinnamon.
- Cinnamon Roll Style: Swirl a little cinnamon sugar into each muffin before baking.
- Protein Boost: Add a spoonful of Greek yogurt to the batter for extra protein and moisture.
Serving Suggestions
These mini muffins are delicious on their own, but they also pair well with many breakfast sides. Serve them with scrambled eggs, turkey sausage, or fresh fruit for a balanced meal.
For a fun presentation, place them on a platter with small bowls of syrup, honey, or fruit sauce for dipping. Kids especially love this option.
They also work well as part of a brunch spread alongside yogurt parfaits and breakfast casseroles.
Storage and Freezing Instructions
Store leftover mini muffins in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
To freeze, place cooled muffins on a baking sheet and freeze until solid. Transfer them to a freezer safe bag or container and freeze for up to two months.
Reheat in the microwave for about 15 to 20 seconds or warm them in the oven at 300 degrees F until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 |
| Protein | 2 g |
| Carbohydrates | 9 g |
| Fat | 3 g |
| Fiber | 0.5 g |
| Sodium | 60 mg |
Values are approximate and will vary based on mix ins and portion size.
FAQ About Easy Fluffy Pancake Mini Muffins for Quick Breakfast
Can I use pancake mix instead of making batter from scratch?
Yes, you can use pancake mix if you prefer. Prepare it according to package directions, then bake it in a mini muffin pan at 350 degrees F for 12 to 15 minutes.
Why are my pancake mini muffins dense?
Dense muffins are usually caused by overmixing the batter. Stir gently and stop as soon as the dry ingredients are incorporated.
Can I make these dairy free?
Absolutely. Use plant based milk and replace butter with melted coconut oil or vegetable oil for a dairy free version.
Are these good for meal prep?
Yes, they are excellent for meal prep. They store well and reheat quickly, making them ideal for busy mornings.
Can I make regular sized muffins instead?
You can, but the baking time will increase. Regular muffins usually take about 18 to 22 minutes at the same temperature.
Easy Fluffy Pancake Mini Muffins for Quick Breakfast
Equipment
- mini muffin pan
- mixing bowls
- whisk
- spoon or cookie scoop
- wire cooling rack
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F and lightly grease a mini muffin pan with nonstick spray or melted butter.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be slightly lumpy.
- Spoon the batter into the prepared mini muffin pan, filling each cup about two thirds full. Add any desired mix ins.
- Bake for 12 to 15 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack. Serve warm with syrup, fruit, or powdered sugar.
Notes
Nutrition
Final Thoughts
These Easy Fluffy Pancake Mini Muffins for Quick Breakfast are a simple yet satisfying way to enjoy the flavors of pancakes without the extra work. They are versatile, freezer friendly, and loved by both kids and adults.
Whether you serve them fresh from the oven or pull them from the freezer on a busy morning, they are sure to become a reliable breakfast favorite in your home.
