These bite sized pancake mini muffins are a delightful twist on traditional pancakes perfect for a quick, portable breakfast. Light, fluffy, and customizable with your favorite mix ins, they bake up in just about 10 minutes and are ideal for serving with a side of maple syrup.

Full Recipe:

Ingredients 

• 1 cup all purpose flour

• 1 teaspoon baking powder

• 1 tablespoon cane sugar

• ¼ teaspoon salt

• 1 cup whole milk

• 3 tablespoons butter, melted and slightly cooled

• 1 egg

• 1 teaspoon vanilla extract

For topping (optional):

• Mini chocolate chips

• Strawberries (chopped)

• Blueberries

Directions

1. Preheat the oven to 400 °F (about 205 °C).

2. In a bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract.

4. Add the dry ingredients to the wet ingredients and stir gently with a rubber spatula until just combined.

5. Grease a mini muffin tin with cooking spray.

6. Fill each mini muffin cup with batter (enough for about 24 muffins).

7. Add your choice of mix‑ins on top around 2–3 blueberries, a couple of strawberry chunks, or about 1 tsp of mini chocolate chips per muffin.

8. Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for 2–3 minutes, then remove and serve immediately great with maple syrup for dipping.

Nutrients (per mini muffin)

• Calories: 43 kcal

• Carbohydrates: 5 g

• Protein: 1 g

• Fat: 2 g

  • Saturated fat: 1 g

  • Polyunsaturated fat: 0.1 g

  • Monounsaturated fat: 1 g

  • Trans fat: 0.1 g

• Cholesterol: 12 mg

• Sodium: 60 mg

• Potassium: 24 mg

• Fiber: 0.1 g

• Sugar: 1 g

• Vitamin A: 70 IU

• Calcium: 25 mg

• Iron: 0.3 mg