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Pancake Mini Muffins

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Pancake mini muffins are an easy way to cook a batch of pancakes and keep them in the fridge for bite-size snacks. These muffins are great for toddlers and little hands. They make great school snacks too! I’ve included lots of substitution ideas for anyone with common allergies. You can easily customize each one to create loads of different flavors. See just how easy these cute mini muffins are to make using the recipe below.

pancake mini muffins piled onto each other with a wood background

Pancake Mini Muffins

There are so many great things about this recipe! Everything comes together fast and in one bowl. You probably already have all ingredients in your pantry, and if not there are a some substitutions you can easily use.

To keep things super easy, everything is mixed together in one bowl. That means you don’t need to separate the wet ingredients from the dry ingredients and then mix those together. Instead, dump all ingredients together in one big bowl and mix. Ta-da! The batter is done.

This batter is so simple and lends itself easily to any flavor add-ins you’d like. You can add berries (fresh or frozen), sliced banana, sprinkles, chocolate chips, cacao powder, nut or seed butter and anything else you can think of! If you like this recipe then I think you’ll also like my easy sheet pan pancakes which take traditional pancakes and bake them on a baking sheet. I’m all about making life in the kitchen really simple but still loads of fun.

bite taken out of one mini muffin stacked on top of other muffins

Pancake Mini Muffins Ingredients

Here are the simple ingredients you’ll need to make these pancake mini muffins:

  • Flour – I used all-purpose flour, however you can also use whole wheat flour. If you want to make this gluten-free, use oat flour (you can easily make your own oat flour here)
  • Coconut Sugar – I like to use coconut sugar in my recipes because of its milder flavor and the fact that it isn’t a refined sugar like white sugar and brown sugar are. If you want to use a sugar-free sweetener, you can also use lakanto monkfruit sweetener.
  • Eggs – You’ll need two eggs for this recipe.
  • Milk – You can use regular milk or use a dairy-free milk (oat milk, almond milk, hemp milk, coconut milk etc). You can also just use water which is what I ended up doing because we were out of milk.
  • Cooking Oil – I used melted coconut oil. You can also use any cooking oil you have in your house. Other options include avocado oil and melted butter.
  • Other Bits – You’ll also need baking soda, baking powder, and salt.

Saving Time Tip: If you like to batch prep ingredients in advance then try my homemade pancake mix. You can add all dry ingredients to a jar in advance and use this for your pancake recipes.

raw muffin batter inside metal mini muffin pan. berries, banana, chocolate and sprinkles top each one

How To Make Pancake Muffins

These mini muffins are so simple to make. All ingredients can be dumped in one bowl and mixed together quickly.

  1. First, preheat the oven to 350°F and lightly spray the muffin pan with non-stick cooking spray.
  2. Mix In Bowl – Add the flour, baking powder, baking soda, coconut sugar (or other sugar), salt, egg, milk (or water) and cooking oil to a bowl. Mix everything together until it forms a batter. No need to overmix.
  3. Add To Mini Muffin Pan – Spoon the batter into each muffin cup about 3/4 full. Sprinkle the tops with fresh berries, banana, sprinkles, chocolate chips, nuts and seeds. Bake for 15-18 minutes.
  4. Storage Instructions – Let the muffins cool completely then place in an airtight container in the fridge for up to 1 week. These muffins can be eaten cold or warmed in the microwave for 10 seconds.
cooked pancake mini muffins inside a muffin pan

More Muffin Recipes

Muffins are easy to make at home and one of my favorite snacks! Here’s some more recipes to try:

  • Banana Oatmeal Muffins – The best healthy breakfast muffin filled with delicious gluten-free rolled oats and sweetened with maple syrup and ripe bananas.
  • Blueberry Yogurt Muffins – These make a great snack for kids at school. They’re made with whole rolled oats, and combined with organic all-purpose flour.
  • Flourless Banana Chocolate Muffins – These are made in a blender and use seed butter as the base to create a delicious chocolatey snack.
  • Zucchini Orange Oat Muffins – Made using zucchini, and orange (rind included), oat flour, and brown rice flour. 
  • Oat Berry Mini Muffins – Perfect sized snack or breakfast for toddlers. Made with oats, berries, mashed banana, spices and eggs.
pancake mini muffins piled onto each other

Pancake Mini Muffins

Pancake mini muffins are an easy way to cook a batch of pancakes and keep them in the fridge for bite-size snacks. You can easily customize each one to create loads of different flavors.
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 24 mini muffins
Calories: 80kcal

Equipment You’ll Need

Mini Muffin Pan

Ingredients

Instructions

  • Preheat the oven to 350°F. Spray a mini muffin pan with non stick cooking spray.
  • Add all ingredients to a bowl and mix together.
  • Spoon the batter into each mini muffin pan about 3/4 full.
  • Sprinkle on your favorite toppings including berries, sliced banana, chocolate chips, sprinkles, nuts and seeds.
  • Bake for 15-18 minutes or until muffins are golden brown and toothpick comes out clean when poked through the center. Let cool 5 minutes, then place on cooling rack to cool completely.
  • Store extra mini muffins in an airtight container in the fridge for up to 1 week. These muffins can also be frozen.

Notes

  • These muffins can be made gluten-free using oat flour (you can make your own easily with these instructions).
  • You can substitute coconut sugar for any granulated sugar you have. To make sugar free, you can use Lakanto monkfruit sweetener.

Nutrition

Calories: 80kcal

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