Pancake Mini Muffins

My toddler absolutely loves these, but so does the whole house! They are an easy winner for a few reasons. A big one is that they can be made ahead and stored in the fridge (great for breakfast meal prep). A close second is the fact that they’re quick and easy to make!

These mini muffins start with pancake mix, so the batter comes together fast. After that, you mix in whatever you’re in the mood for! Blueberries, chocolate chips, chopped strawberries, cinnamon sugar, you name it. Make a tray, let them cool, and keep them on standby for the week or freeze for longer.

Pancake mix does all the heavy lifting here, and the best thing about these mini muffins is how flexible they are. The batter is just pancake mix, so the base stays soft and neutral for whatever you want to mix in. It’s also forgiving, which is ideal for add ins. Blueberries won’t sink, chocolate chips stay evenly distributed, and chopped fruit bakes fast in the mini size. You can go sweet like these or go savory, like my favorite version. Breakfast Mini Muffins. *Recipe Here*

Both are a hit at my house. They bake in about15 minutes and store really well in the fridge or freezer. Warm them up for 10–20 seconds and they’re good as new.

Since the base of these is pancake mix you could use a protein pancake mix for an extra boost in your breakfast! Be sure to check out the bottom for a few other tips and storage info 🙂

Pancake Mini Muffins

Course: BreakfastDifficulty: Easy

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Make ahead breakfast muffins made with pancake mix and your favorite toppings! These quick, customizable muffins are ideal for busy mornings or meal prep. Just grab, heat and enjoy.

Ingredients

• 2 cups Pancake Mix (any brand, prepared according to the box directions) (( I add a splash of vanilla in mine))

• Optional Toppings / Add Ins

• Blueberries

• Chocolate Chips

• Diced Strawberries

• Cinnamon Sugar

• Chopped Nuts

• Nutella Swirl

• Peanut Butter Chips

• Sliced Bananas

• A small spoonful of Jelly

• Sprinkles

Directions

• Preheat Your Oven to 350°F
  -Prepare your pancake mix according to the box and let it sit for 2–3 minutes so it can thicken slightly. This helps keep the muffins fluffy instead of flat.
  *You can add 2-3 tbsp of maple syrup to the batter for more of a pancake taste.
  -Spray a mini muffin baking pan with non stick baking spray.
• Fill the Cups
  -Spoon the batter into each muffin cup, filling them about ¾ full.
  -Add your toppings right on top. You can gently press larger add-ins (like berries or banana pieces) into the batter so they sit inside instead of on top.
• Bake
  -Bake for 10–13 minutes, or until the muffins spring back when lightly pressed and a toothpick comes out clean.
• Cool
  -Let them cool in the pan for a few minutes, then move to a rack. Allow to cool completely before storing in the fridge.
  -You can serve with syrup for dipping, or eat them plain!

Recipe Video

Notes

• Use silicone liners if you want the easiest cleanup.
• If using frozen fruit, don’t thaw it first! This keeps the muffins from getting soggy.
• Store in the fridge for up to 4–5 days or freeze for 1–2 months
• Mix and match toppings. You can split the pan into a few flavors.