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Mini Pancake Muffins are my new favorite breakfast treat! They are both a pancake and muffin, so you get the best of both worlds. Plus, they are mini / bite-sized pieces so you can enjoy a variety or all of the same kind, and not feel bad about how much you eat 🙂
The first recipe is for Mini Pancake Muffins. These are essentially plain pancakes in mini muffin form. The recipe makes 24 mini muffins, so I kept 8 plain flavored, made 8 chocolate chip flavored, and made 8 blueberry flavored. I do have a sweet tooth, so the chocolate chip were my favorite but all tasted amazing!
The recipe can be found here.
Preheat the oven to 400 degrees. Spray a mini muffin pan (with 24 small wells) with cooking spray.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. This is the “pancake mix”.
In a separate bowl, beat the egg. Then, add the milk and melted butter. Whisk the liquid ingredients together.
Pour the wet ingredients into the dry ingredients and stir to combine.
Pour the batter into the muffin pan, filling each well about 2/3 full. I like to use a pancake batter dispenser because the wells are so small. You don’t need a special tool to fill the wells, I just find it easier and less messy!
Now is the optional part. You have 24 pancake muffins ready to bake but they are all plain flavored. This is where I would add 2-4 blueberries to 8 of the wells or a sprinkle of mini chocolate chips (regular size is fine too) to 8 of the wells. Completely optional and up to you! I like the variety of flavors.
Bake for 8-10 minutes. Then, use a rubber spatula to gently remove the muffins from the tin.
Serve warm with maple syrup. So good!
The recipe can be found here.
Next, is Mini Banana Pancake Muffins. These are banana flavored pancakes and taste very similar to banana bread. The recipe makes 24 mini muffins. I like to make 12 banana flavored and make the other 12 chocolate chip banana. It’s hard to tell which one is better…both are so yummy!
The recipe can be found here.
Preheat the oven to 350 degrees. Spray a mini muffin pan (with 24 small wells) with cooking spray.
In a mixing bowl, whisk together the pancake mix and baking powder. Use any brand of store-bought pancake mix.
In a separate bowl, whisk together the milk, egg, and vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine.
Mash the bananas and add to the batter. Stir to combine. The riper the bananas are the better. You want the bananas to be yellow with a few brown spots at the very least but preferably quite brown.
Pour the batter into the muffin pan, filling each well about 2/3 full. Same as above, I like to use a pancake batter dispenser because the wells are so small. You don’t need a special tool to fill the wells, I just find it easier and less messy!
This step is optional for this recipe as well. You have 24 pancake muffins ready to bake and can keep all 24 banana flavored if you want, but I like to add a sprinkle of mini chocolate chips (regular size also works) to 12 of the wells. It’s a nice variety and adds a hint of sweetness to each bite.
Bake for 10-12 minutes. Then, use a rubber spatula to gently remove the muffins from the tin.
Serve warm with maple syrup. Yummy!
The recipe can be found here.
These are a great breakfast item and are quick to make before school or are something the kids could help assemble while at home. Aside from the sticky maple syrup, they travel quite well as something to munch on during your commute to work. Feel free to get creative and add other toppings to the pancake muffins. Enjoy!
Happy Cooking!
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