Description

Fluffy, bite-sized pancake muffins that are easy to make, customizable with your favorite add-ins, and perfect for busy mornings, lunchboxes, or on-the-go snacks.

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tbsp sugar

1/4 tsp salt

1 cup milk (dairy or non-dairy)

1 egg

1 tsp vanilla extract

1 tbsp melted butter or oil (plus more for greasing)

Optional add-ins: blueberries, chocolate chips, banana slices, or chopped strawberries

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
In another bowl, whisk together milk, egg, vanilla extract, and melted butter (or oil) until smooth.
Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Add desired toppings like chocolate chips, fresh berries, or banana slices to each cup.
Bake for 12–14 minutes, or until golden and a toothpick inserted comes out clean.
Let cool slightly, then remove from the tin and serve warm or store for later.

Notes

Grease the muffin tin well to prevent sticking, even if using a non-stick pan.

Use mini muffin liners for easier cleanup if preferred.

Mix dry ingredients ahead of time for quicker prep later.

Freeze extras in a single layer before transferring to a storage bag.

Reheat in microwave for 15–20 seconds or in oven at 300°F (150°C) until warm.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pancake bite
Calories: 45
Sugar: 1g
Sodium: 60mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 5.5g
Fiber: 0.2g
Protein: 1g
Cholesterol: 10mg