Can I use a regular pancake mix for mini muffins?

Yes, absolutely. A boxed pancake mix works great for this recipe. Just prepare the batter as directed, but keep it slightly thicker than usual. That way, it holds its shape in the muffin tin and rises properly in the oven.

What is the difference between pancake and muffin batter?

Pancake batter is thinner, with less fat and more liquid, which helps it spread on a griddle. Muffin batter tends to be thicker and richer. For pancake mini muffins, the batter is a little thicker than your average pancake mix giving you the fluffiness of pancakes but the structure of a muffin.

Why do my pancake mini muffins stick to the liners?

Pancake batter contains more sugar than traditional muffin batter, which can cause sticking. Avoid sticking by misting your liners with non-stick spray or just grease the tin well and skip the liners altogether.

Can I make this recipe gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Add a tablespoon of milk to thin the batter slightly, since gluten-free flours tend to absorb more moisture.

How long are mini pancake muffins good for?

At room temperature, they’ll stay fresh for up to 2 days. They’ll keep well in the refrigerator for around five days. If you freeze them, they’ll keep well for 2 to 3 months. Reheat from frozen using the microwave or oven for best texture.

How do you store mini pancake muffins?

Let them cool completely before storing. Use an airtight container, and layer parchment paper between stacks if needed. To store them longer, flash-freeze in a flat layer, then pack them into an airtight container or bag.

Pancake Mini Muffins – 5-Star Freezer-Friendly Favorite

Name: Pancake Mini Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tablespoon baking powder; 2 tablespoons sugar; ½ teaspoon salt; 1 ¼ cups milk (room temperature); 1 large egg (room temperature); 2 tablespoons melted butter (cooled)

Description

Fluffy pancake mini muffins baked to golden perfection. These bite-sized, freezer-friendly treats make weekday breakfasts fast, fun, and totally mess-free.

Ingredients

Scale

1 ½ cups all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar

½ teaspoon salt

1 ¼ cups milk (room temperature)

1 large egg (room temperature)

2 tablespoons melted butter (cooled)

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a mini muffin pan with non-stick spray or butter.

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

3. In a separate bowl, beat the milk, egg, and melted butter until smooth.

4. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix the batter should be slightly lumpy.

5. Use a small cookie scoop or spoon to fill each muffin cup about two-thirds full.

6. Bake for 8 to 12 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

7. Let them cool in the pan for a couple of minutes, then move to a wire rack.

8. Serve warm or freeze for later. Reheat in the oven or microwave before serving.

Notes

For best texture, use room temperature ingredients.

Mix-ins like blueberries or chocolate chips work well just fold them in after combining the batter.

For gluten-free muffins, substitute with a 1:1 gluten-free flour blend and add 1 tablespoon extra milk.

Flash freeze leftovers to keep them from sticking, then store in an airtight container up to 3 months.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 muffins
Calories: 160
Sugar: 5g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg