How long to bake mini pancakes?

Mini pancake muffins bake at 400°F for 10 to 12 minutes. Check them around 10 minutes with a toothpick.

How long do mini muffins take?

They typically take 10 to 12 minutes. Every oven’s a little different, so peek in around the 10-minute mark.

Do pancake muffins need to be refrigerated?

If you plan to eat them within 1–2 days, you can keep them at room temp. Otherwise, store them in the fridge in an airtight container for up to 5 days.

How to get mini muffins to not stick?

Use a nonstick mini muffin tin and spray generously with cooking spray. Letting them cool for 2–3 minutes before removing also helps

Pancake Mini Muffins – Quick & Cozy Favorite

Name: Pancake Mini Muffins
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 tablespoon cane sugar; 1 cup whole milk; 3 tablespoons butter (melted and slightly cooled); 1 egg; 1 teaspoon vanilla extract; ¼ teaspoon salt; Optional: mini chocolate chips, diced strawberries, blueberries

Description

Fluffy, golden Pancake Mini Muffins made with simple pantry ingredients. Kid-friendly, quick, and perfect for on-the-go mornings.

Ingredients

Scale

1 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon cane sugar

1 cup whole milk

3 tablespoons butter (melted and slightly cooled)

1 egg

1 teaspoon vanilla extract

¼ teaspoon salt

Optional: mini chocolate chips, diced strawberries, blueberries

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Instructions

1. Preheat oven to 400°F (204°C). Grease a 24-cup mini muffin tin.

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

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

4. Add dry ingredients to wet ingredients. Stir until just combined.

5. Divide batter evenly into muffin cups (about ¾ full).

6. Top each with mix-ins of choice: berries or chocolate chips.

7. Bake 10–12 minutes, or until a toothpick comes out clean.

8. Cool in pan for 2–3 minutes, then transfer to a rack or serve warm.

9. Serve with maple syrup for dipping.

Notes

Don’t overmix the batter to keep muffins tender.

Use a cookie scoop for even portions.

Let muffins rest a few minutes before removing.

Great for meal prep or freezing.

Prep Time: 5 mins
Cook Time: 12 mins
Category: Breakfast Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 43
Sugar: 1g
Sodium: 60mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0.1g
Carbohydrates: 5g
Fiber: 0.1g
Protein: 1g
Cholesterol: 12mg