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Mini pancake muffins arranged in a lunchbox with fresh berries for a school meal

Quick way to grow Mini Pancake Muffins (Lunchbox)

These mini pancake muffins are a quick and easy breakfast or lunchbox treat, perfect for busy mornings. They are delightfully fluffy and can be customized with various toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 mini muffins
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted unsalted butter

Equipment

  • mini muffin tin
  • large bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, egg, and melted butter.
Combine and Bake
  1. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
  2. Fill each prepared mini muffin cup about two-thirds full with the batter.
  3. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  2. Serve warm with your favorite toppings like syrup, fruit, or whipped cream, or pack them in a lunchbox for a delightful treat.

Notes

These mini pancake muffins can be made ahead of time and stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage. They are also great for meal prepping and can be easily reheated in the microwave or oven.