15 Delicious Mini Pancake Muffin Recipes to Try
If you’re in the mood for a fun and easy twist on breakfast, pancake mini muffins are the way to go! These bite-sized treats combine the fluffy goodness of pancakes with the convenience of muffins, making them perfect for busy mornings or snack time. Here are 15 creative recipe ideas to inspire your next baking session!
Chocolate Chip Pancake Muffins
Chocolate chip pancake muffins are the perfect blend of fluffy pancake goodness and sweet chocolatey treats. They have a light and airy texture, making them a delightful snack for any time of the day. Plus, they’re super easy to whip up, which is a bonus for busy mornings or last-minute cravings.
These muffins are a hit with both kids and adults alike. Each bite is filled with melty chocolate chips that complement the pancake flavor beautifully. Whether enjoyed for breakfast or as a snack, they’re sure to bring a smile to your face!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, baking powder, salt, and sugar until combined.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before enjoying!
Blueberry Lemon Zest Pancake Bites
These Blueberry Lemon Zest Pancake Bites are a delightful twist on traditional pancakes. They burst with fresh blueberry flavor and a hint of zesty lemon, making them a perfect breakfast or snack option. Easy to whip up, these mini muffins are light, fluffy, and packed with sweetness that balances beautifully with the tang of lemon.
Whether you’re serving them for a cozy weekend brunch or meal prepping for a busy week, these pancake bites are sure to please everyone. The combination of blueberries and lemon creates a refreshing taste that will brighten up your day. Plus, they bake up quickly in the oven, so you can enjoy a delicious treat without spending too much time in the kitchen!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, combine the milk, egg, melted butter, and lemon zest. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the mini muffin cups, filling them about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool slightly before removing from the tin. Serve warm and enjoy!
Peanut Butter and Jelly Pancake Muffins
These Peanut Butter and Jelly Pancake Muffins are a delightful twist on a classic flavor combination. They offer a soft, fluffy texture and a sweet, nutty taste that everyone will love. Perfect for breakfast or a snack, these mini muffins are easy to whip up, making them a great option for busy mornings or lunchboxes.
Simply bake them in a muffin tin, and you’ll have bite-sized treats packed with the deliciousness of pancake batter, creamy peanut butter, and your choice of jelly or jam. They’re fun to make with kids, and each bite will remind you of childhood favorites!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup jelly or jam of your choice
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the milk, egg, peanut butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just blended.
- Fill each muffin cup about halfway with batter, then add a teaspoon of jelly in the center of each muffin. Top with more batter to cover the jelly.
- Bake for 12-15 minutes or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes, then enjoy your delicious peanut butter and jelly pancake muffins!
Apple Cinnamon Pancake Muffins
Apple Cinnamon Pancake Muffins are a delightful twist on your usual breakfast favorites. These mini muffins combine the warm flavors of cinnamon and fresh apples, creating a comforting treat that’s perfect for any time of day. They are soft, fluffy, and burst with taste, making them a hit with both kids and adults.
Making these muffins is quick and easy, perfect for busy mornings or as a fun snack. The combination of pancake batter with apple chunks and cinnamon delivers a taste that’s reminiscent of homemade apple pie. Plus, they can be made ahead and stored for later, so you always have a delicious option on hand!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup diced apples (about 1 medium apple)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cinnamon Roll Pancake Muffins
Cinnamon Roll Pancake Muffins are a delightful twist on classic pancakes, combining the warm flavors of cinnamon rolls in a fun, bite-sized form. These muffins are soft, fluffy, and topped with creamy frosting, making them a perfect treat for breakfast or dessert. With their sweet and spicy aroma, they’re sure to become a favorite in your household.
This recipe is a breeze to make, using simple ingredients you likely already have in your pantry. They bake quickly and can be easily customized with your favorite toppings, making them ideal for both special occasions and everyday indulgence. Get ready to enjoy a miniature version of the beloved cinnamon roll!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon (for filling)
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix the milk, melted butter, egg, and vanilla until well combined. Add this mixture to the dry ingredients and stir until just combined.
- In a small bowl, combine the brown sugar and cinnamon for the filling.
- Fill each muffin cup halfway with batter, then sprinkle a little of the cinnamon sugar mixture on top. Add more batter to fill the cups about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
- While the muffins are cooling, prepare the frosting by beating the cream cheese, powdered sugar, and milk together until smooth.
- Once cooled, pipe or spread the frosting on top of the muffins and sprinkle with a dash of cinnamon if desired.
- Serve warm and enjoy your delicious cinnamon roll pancake muffins!
Banana Nut Pancake Muffins
Banana Nut Pancake Muffins are a fun twist on traditional pancakes, combining the classic flavors of banana and nuts into delightful little muffins. These mini treats are incredibly easy to make and perfect for breakfast or a snack on the go. With a moist texture and a hint of sweetness, they’ll satisfy your cravings while keeping things simple in the kitchen.
These muffins are packed with the goodness of ripe bananas and crunchy nuts, making them a wholesome option for any time of day. They’re great for meal prep too, so you can whip up a batch and enjoy them throughout the week. With a drizzle of maple syrup on top, these muffins become a deliciously comforting treat!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped walnuts or pecans
- Maple syrup for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together the egg, mashed bananas, milk, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before removing from the pan.
- Drizzle with maple syrup if desired and enjoy your delicious Banana Nut Pancake Muffins!
Maple Bacon Pancake Muffins
Maple Bacon Pancake Muffins combine the delightful sweetness of maple syrup with the savory crunch of bacon, making them a perfect treat for breakfast or brunch. These mini muffins are fluffy, flavorful, and incredibly easy to make. They’re sure to be a hit with anyone who enjoys the classic breakfast combination of pancakes and bacon.
Quick to whip up, this recipe is perfect for busy mornings or a leisurely weekend brunch. Each bite offers a delicious blend of sweet and salty, making these muffins a unique twist on traditional pancakes. Plus, they can be made ahead of time and enjoyed throughout the week!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup maple syrup
- 1 cup cooked and crumbled bacon
- Additional maple syrup for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, melted butter, egg, and maple syrup until combined.
- Pour the wet ingredients into the dry ingredients and stir until just blended. Be careful not to overmix.
- Fold in the crumbled bacon.
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Bake for 12-15 minutes or until the muffins are golden and a toothpick inserted comes out clean.
- Let cool slightly, then drizzle with extra maple syrup before serving.
Pumpkin Spice Pancake Muffins
These Pumpkin Spice Pancake Muffins are the perfect bite-sized treat for fall! They combine the warm, comforting flavors of pumpkin and spices with the fluffy texture of pancakes, making them a delightful addition to any breakfast or snack time. Plus, they’re super easy to whip up, so you can enjoy these tasty muffins without spending hours in the kitchen.
Each muffin is soft, moist, and packed with pumpkin flavor, complemented by hints of cinnamon and nutmeg. They’re great on their own or can be paired with maple syrup for a little extra sweetness. Whether you’re making them for a cozy morning at home or a potluck, these muffins are sure to impress!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin puree, sugar, milk, egg, and melted butter until smooth.
- Combine the wet and dry ingredients until just combined; do not overmix.
- Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Strawberry Shortcake Pancake Bites
Strawberry shortcake pancake bites are a delightful twist on the classic dessert. These mini muffins pack the sweet, fruity flavor of strawberries into fluffy pancake bites, making them a fantastic treat for breakfast or a snack. They’re easy to whip up and perfect for serving at brunch gatherings or enjoying on a cozy morning at home.
The combination of fluffy pancake batter and juicy strawberries creates a light and satisfying bite, while a dollop of whipped cream on top adds a touch of indulgence. With just a few simple ingredients and minimal prep time, you’ll find these pancake bites both fun to make and even more enjoyable to eat!
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh strawberries, chopped
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow them to cool slightly before removing from the tin. Serve warm topped with whipped cream.
Matcha Green Tea Pancake Muffins
Matcha green tea pancake muffins are a delightful fusion of flavors that bring a unique twist to traditional pancake recipes. With their vibrant green color and subtle earthy taste, these muffins not only look great but also offer a deliciously sweet and slightly nutty flavor that pairs perfectly with a drizzle of maple syrup. They are simple to make, so you can whip up a batch in no time!
These muffins are perfect for breakfast or a snack throughout the day. They’re soft, fluffy, and provide a gentle energy boost thanks to the matcha. Plus, they can be enjoyed warm or at room temperature, making them a versatile choice for any occasion.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons matcha green tea powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, matcha powder, baking powder, salt, and sugar.
- In another bowl, beat the egg and mix in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Caramel Pecan Pancake Muffins
These Caramel Pecan Pancake Muffins bring the delightful flavors of breakfast into a convenient bite-sized treat. The combination of fluffy pancake batter, crunchy pecans, and rich caramel creates a sweet and nutty experience that’s sure to satisfy your cravings.
Perfect for busy mornings or a cozy brunch, these muffins are simple to whip up and can even be made ahead of time. Enjoy them warm with a drizzle of extra caramel for a delightful twist!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce
- Extra pecans for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, and melted butter. Combine the wet and dry ingredients, stirring until just mixed.
- Fold in the chopped pecans and caramel sauce, being careful not to over-mix.
- Pour the batter into the muffin tin, filling each cup about 2/3 full. Add a few extra pecans on top.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cool slightly, then drizzle with additional caramel sauce before serving.
Vanilla Almond Pancake Muffins
These Vanilla Almond Pancake Muffins are a delightful treat that blends the comforting flavors of vanilla and almond into bite-sized goodness. They’re fluffy, subtly sweet, and perfect for breakfast or a snack. The addition of almond slices on top adds a nice crunch, making each muffin a joy to eat.
This recipe is super easy to whip up, making it a great choice for busy mornings or whenever you crave something special without too much hassle. Just mix the ingredients, pour into a muffin tin, and bake. In no time, you’ll have a batch of delicious muffins that will impress your family and friends!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, eggs, melted butter, vanilla extract, and almond extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle sliced almonds on top of each muffin.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from the tin.
Nutella Swirl Pancake Muffins
Nutella Swirl Pancake Muffins are a delightful treat that combines the fluffy goodness of pancakes with the rich, creamy taste of Nutella. These mini muffins are perfect for breakfast or a sweet snack, offering a convenient way to enjoy two favorite flavors in one bite. They’re simple to make, so you can whip them up quickly on a busy morning or for a cozy weekend brunch.
Each bite reveals a lovely swirl of Nutella, making every muffin a surprise. They are moist and flavorful, giving you that classic pancake experience with a fun twist. Plus, kids and adults alike will love them, making them a great addition to any meal!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Nutella
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each muffin liner halfway with batter, then add a teaspoon of Nutella on top of the batter. Add more batter on top to cover the Nutella.
- Using a toothpick or a skewer, swirl the Nutella gently into the batter.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Lemon Poppy Seed Pancake Muffins
Lemon Poppy Seed Pancake Muffins bring a delightful twist to your breakfast routine. These mini muffins burst with zesty lemon flavor and a hint of crunch from the poppy seeds, making them a refreshing and tasty treat. They are easy to whip up and perfect for those busy mornings or as a sweet snack anytime.
The fluffy texture combined with the bright citrus notes makes these muffins an instant favorite. Whether you enjoy them plain or with a drizzle of honey, they’re sure to brighten your day!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and poppy seeds.
- In another bowl, whisk together the buttermilk, melted butter, egg, lemon zest, and lemon juice until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool for a few minutes in the pan before transferring to a wire rack.
Raspberry Coconut Pancake Muffins
Raspberry Coconut Pancake Muffins are a delightful twist on the classic pancake. They combine the tartness of fresh raspberries with the sweet, tropical flavor of coconut, creating a treat that’s both refreshing and satisfying. These mini muffins are not only tasty but also super easy to make, making them perfect for breakfast or a snack any time of the day.
With a light and fluffy texture, every bite is bursting with fruity goodness. The addition of shredded coconut gives them a delightful chewiness, making these muffins a hit with both kids and adults. Plus, you can whip them up in no time, so you can enjoy them fresh out of the oven without any hassle!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup melted butter
- 1/2 cup fresh raspberries
- 1/4 cup shredded coconut
- Extra raspberries and coconut for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the milk, egg, and melted butter until combined. Add the wet ingredients to the dry ingredients and stir until just mixed.
- Gently fold in the raspberries and shredded coconut.
- Pour the batter into the mini muffin tin, filling each cup about 2/3 full. Top with extra raspberries and coconut if desired.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool slightly before enjoying these tasty muffins!