Mini Pancake Muffins

These Mini Pancake Muffins are loaded with lemon flavor, fruit in the middle, and dusted with powdered sugar. Lovely on a buffet table and also perfect for a bite-sized breakfast on the go!

Further the use of your mini muffin tin and make these mini donut muffins, mini cinnamon rolls, and mini chocolate zucchini cakes.

Easy Bite-Sized Pancake Muffins

As much as we love waffles, pancakes tip the scales just slightly for my family. And we definitely love everything in miniature form, so no surprise how much we adore these mini pancake muffins.

They’re fluffy, a little sweet, a little tart, and finger food for my kids to eat on the way to school. When we’re running late. Not that that ever happens *cough* These are also great on a buffet table if you’re hosting a brunch.

Ingredients Needed

Here’s what you’ll need to make these mini pancake muffins.
(Scroll below to the printable recipe card for all the measurements and details.)

• All-purpose flour – Make sure it’s spooned and leveled, not scooped, to avoid excess flour. This will help avoid a crumbly baked good.
• Baking powder and baking Soda – Leavening agents to give the pancakes lift so they’re light and fluffy.
• Cinnamon – Just a bit for a nice warm flavor.
• Sugar – For a touch of sweetness.
• Buttermilk – Buttermilk helps create a tender, moist crumb. Full fat is ideal.
• Egg – Gives the batter structure.
• Butter – It should be melted. I use unsalted, but if salted is all you have, that’s fine too.
• Lemon – Juice and zest from one large lemon.
• Berries – I like to include an assortment of raspberries, blackberries, and blueberries, but you can use one or the other.
• For serving – Powdered sugar and honey or maple syrup are great to serve with these mini breakfast muffins.

Tips & Variations

• You’ll need a mini muffin tin. This recipe makes 24 mini pancakes from a mini muffin tin and has not been tested using a regular muffin tin.
• Measure the flour accurately. It’s best to spoon and level the flour when measuring, don’t scoop. This will help avoid excess flour and a crumbly muffin.
• Use fresh or frozen berries. If using frozen berries, the bake time might need to be increased by a minute or so.
• Replace the buttermilk. Milk can be used in place of the buttermilk, if needed. Just make sure it’s whole milk.
• Try orange flavor. Instead of lemon, try orange juice and zest for a different citrus flavor.
• Swap the berries for some protein. If you want to make these more hearty, you can leave out the berries and include a bit of cooked and crumbled sausage or bacon instead.

How to Make Mini Muffin Pancakes

It’s so easy to make this mini pancake muffin recipe in just a few simple steps.
(Scroll below to the printable recipe card for all the measurements and details.)

1. Prepare mini muffin tin. Generously coat a 24 slot mini muffin pan with nonstick spray.
2. Combine dry ingredients. Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. Add in wet ingredients. Add in the buttermilk, egg, and melted butter; whisk together until just combined. Fold in the lemon juice and zest.
4. Fill mini muffin tins. Fill each muffin well with batter 3/4 full. Place a berry on top of each muffin and gently press down.
5. Bake. Bake at 350F for approximately 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
6. Serve. Serve immediately with a sprinkling of powdered sugar, warmed butter, honey, or maple syrup.

Serving Suggestions

As mentioned, we love to enjoy these muffin pancakes dusted with powdered sugar and a drizzle of honey or maple syrup, just as we would traditional pancakes.

To make a full breakfast out of them, they go great with scrambled eggs, breakfast sausage, and a nice fruit salad.

Proper Storage

• Storing leftovers. These keep well in an airtight container in the refrigerator up to 3 days, but the longer they’re in the fridge, the drier they become.
• Reheat. Simply place them in the microwave for several seconds until heated through.
• To freeze. Cool completely, then place them in a freezer-safe ziploc bag for up to 2 months. Thaw overnight in the fridge.

More Pancake Recipes:

• Banana Oatmeal Pancakes
• Sheet Pan Pancakes
• Pumpkin Pancakes
• Blueberry Pancakes
• Zucchini Pancakes
• Ricotta Pancakes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Mini Pancake Muffins

5 from 13 Ratings

These Mini Pancake Muffins are loaded with lemon flavor, fruit in the middle, and dusted with powdered sugar. Lovely on a buffet table and also perfect for a bite-sized breakfast on the go!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings: 24 mini muffins

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 2/3 cup buttermilk
• 1 large egg , beaten
• 2 tablespoons unsalted butter , melted
• juice and zest from one large lemon
• 24 fresh assorted berries (raspberries, blackberries, and blueberries)
• powdered sugar , for serving
• honey or maple syrup , for serving

Instructions

• Preheat oven to 350 degrees F. Generously coat a 24 cup mini muffin pan with nonstick spray.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
• Add in the buttermilk, egg, and melted butter; whisk together until just combined. Fold in the lemon juice and zest.
• Fill each muffin well with batter 3/4 full. Place a berry on top of each muffin and gently press down.
• Bake for approximately 10 minutes or until golden brown. Allow to cool in pan for a few minutes and then gently run a dull knife around edges to release and remove.
• Serve with a sprinkling of powdered sugar, warmed butter, honey, or maple syrup.

Notes

You’ll need a mini muffin tin. This recipe makes 24 mini pancakes from a mini muffin tin and has not been tested using a regular muffin tin.

Use fresh or frozen berries. If using frozen berries, the bake time might need to be increased by a minute or so.

Replace the buttermilk. Milk can be used in place of the buttermilk, if needed. Just make sure it’s whole milk. Your bake time might increase by a minute or two.

Try orange flavor. Instead of lemon, try orange juice and zest for a different citrus flavor.

Swap the berries for some protein. If you want to make these more hearty, you can leave out the berries and include a bit of cooked and crumbled sausage or bacon instead.

Nutrition

Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 57mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: Mini Pancake Muffins, Muffin pancakes, Pancake Muffins

Did you make this recipe?Snap a picture and mention @bellyfullblog!