Mini Muffin Pancake Bites

March 11, 2015

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These Mini Pancake Muffins come together in 30 minutes and are so easy to make. Just pour the pancake batter into the muffin tin, add your toppings and bake! 

Mini Pancake Muffins on plate with bowl of maple syrup

Easy Pancake Muffins

Pancakes are one of the best foods ever created. They are incredibly easy to make and they taste out of this world delicious! Not to mention my picky eating kids always clear their plates when I make them.

So, when I saw these mini pancake muffins on Pinterest from Five Heart Home I knew I had to try them! They were a breeze to make and I couldn’t stop dunking and poppin’ ’em!

I love anything that is miniature and bite-sized, it just makes food that much better and more fun to eat, for both young and old alike. These mini pancake bites are so easy to throw together and you don’t have to stand around forever flipping pancakes!

Just pour in the batter, add toppings and give a quick bake in the oven, it’s as easy as that. I definitely preferred these fresh out of the oven, so if you don’t think you’ll need 44 then just make half the recipe.

uncooked Mini Pancake Muffins

Mini Pancake Muffin Ingredients

For these pancake bites, you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and baking soda
  • Salt
  • Buttermilk
  • Eggs
  • Unsalted butter
  • Toppings of choice
  • Maple syrup, for serving

raw Mini Pancake Muffins with toppings added

How to Make Mini Pancake Muffins

  • Combine wet ingredients in one bowl, and dry ingredients in another.
  • Pour wet ingredients into the dry and stir to combine.
  • Pour pancake batter into greased mini muffin tins and add desired toppings.
  • Bake until pancake muffins are set and risen.

What Pancake Toppings Do You Recommend?

Sine these mini pancake bites are so tiny, you don’t want to overload them with toppings. I recommend adding either a single raspberry, four blueberries, or a scant teaspoon of mini chocolate chips just before baking these bites.

You could also brush these pancake muffins with butter and roll them in cinnamon sugar once they’re out of the oven!

Can I Top These Pancake Bites with Frozen Fruit?

I haven’t tried it myself, but readers have reported success with using frozen fruit as a pancake topping.

Can You Freeze These Pancake Bites?

Again, I haven’t tried that myself (these pancake muffins disappear immediately at my house!). But I’ve had readers say they’ve frozen and reheated these bites with no problem. I imagine you’d need to reheat these in the oven, but I can’t say for sure.

Mini Pancake Muffins in muffin tin

Tips for the Best Pancake Muffins

  • Once you add the wet ingredients to the dry, let the pancake batter rest for a few minutes before pouring it into the greased muffin tins.
  • These pancake bites won’t turn golden brown on top, so don’t worry if yours look a little pale when they come out of the oven.
  • If you’re not sure whether your mini pancakes have finished baking, cut one open to test its doneness.

dunking a mini pancake bite into maple syrup

More Pancake Recipes You’ll Love:

4.80 from 5 votes

Mini Pancake Muffins

Fun and tasty pancakes in mini bite size muffin form. Fill with fruit or chocolate chips, or bake then brush with butter and roll in cinnamon sugar.
Servings: 44 minis
Prep20 minutes
Cook10 minutes
Ready in: 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup buttermilk
  • 2 large eggs
  • 3 Tbsp unsalted butter , melted
  • Blueberries , raspberries, mini chocolate chips or melted butter and cinnamon sugar (optional)
  • Maple syrup , for serving

Instructions

  • Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
  • In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.
  • Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about 2/3 full (a heaping Tbsp into each. I have a 1 1/2 Tbsp cookie scoop and filled it nearly full). If adding toppings, add 4 blueberries in each, or 1 raspberry, or scant 1 tsp mini chocolate chips. If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan and immediately roll in cinnamon sugar (these taste like churros!).
  • Bake in preheated oven 10 - 12 minutes.*
  • Cool one minute then invert onto a wire rack (for the blueberry version you may need to run a sharp knife around edges to loosen). Serve immediately with maple syrup.

Notes

  • *These pancake muffins won't color much while baking (or maybe the top element in my oven is slacking), but they should be nice and puffed and centers shouldn't be wet. You can break one open to test.
  • Nutrition estimate doesn't include mix-ins or toppings.
  • Recipe source: adapted slightly from Five Heart Home
Nutrition Facts
Mini Pancake Muffins
Amount Per Serving
Calories 39 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 54mg2%
Potassium 33mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 51IU1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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50 Comments

  • Naomi

    I don’t think I’ll ever make pancakes normally every again. Waiting around for them on a pan always annoyed me, and the smell would be too much. I used boxed pancake mix, the type where you just add water. I added a half teaspoon of baking powder for more puff. I used a normally muffin pan, to make 12, and used 2 cups of the mix and followed instructions. The 2 cups fit exactly with no more and no less.
    I added chocolate chips on top, and baked for 12 minutes. I then brushed the top with a little bit of butter, and added maybe 3 more minutes to the baking time, raising the tray higher to slightly brown the top. They are perfect! Thank you for this!! I was feeling really tired but had a craving, and was thinking of making mini pancakes but these are so much easier!

  • Michelle Dennis

    Do you think I could make it gluten and dairy free and it would still work

    • Jaclyn

      Jaclyn Bell

      As long as it’s a 1:1 gluten free blend they should work ok, and a dairy free alternative would be fine.

    • Amber

      Can you do this egg free?? I want to make them for a brunch party but we have some egg allergy kids.

  • emoji_queen

    This recipe is great! Just a tip: stick to the little muffin pans, I did I bigger one and I was doing this recipe for the first time, I almost set my smoke alarm off.

  • Crystal

    Love these! I make and freeze so they’re ready when I need them. My kids love them, thanks for sharing!

  • Isabella

    Hi I was just wondering if you can use frozen berries instead of fresh berries?

    • Amy Jensen

      I used frozen berries and they worked great! My 14 month old and husband ate them up!

  • Marie

    Anyone make them the night before? How were they the next morning?

    • Sarah C

      I store them in plastic bags to minimize air exposure. Not quite as moist the next day, but the kids and I still loved them.