Mini pancake muffins

Mini Pancake Muffins with Chocolate Chips or Mini M&Ms


  • 2 cups pancake mix (use your favorite brand)
  • 1 1/2 cups milk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 cup chocolate chips or mini M&Ms


  1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin with non-stick cooking spray or use mini muffin liners.
  2. In a large mixing bowl, combine the pancake mix, milk, vegetable oil, and egg. Mix until well combined, but be careful not to overmix; a few lumps are okay.
  3. Gently fold in the chocolate chips or mini M&Ms into the pancake batter. This will add a delightful burst of sweetness to each mini pancake muffin.
  4. Using a small spoon or a cookie scoop, fill each mini muffin cup with the pancake batter, about 2/3 full.
  5. Bake in the preheated oven for approximately 15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the mini pancake muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
  7. Once cooled, you can enjoy them immediately or follow the freezing instructions for convenient on-the-go breakfasts.

Freezing Instructions:

  1. Once the mini pancake muffins are completely cooled, place them on a baking sheet in a single layer and freeze until solid.
  2. Transfer the frozen mini pancake muffins to a resealable plastic bag or an airtight container. Label with the date for easy tracking.
  3. When you’re ready to enjoy them, simply microwave the frozen mini pancake muffins for a few seconds until warmed through. They are now ready for a quick and delicious breakfast on busy mornings!

Feel free to customize this recipe with your favorite pancake mix and toppings. Enjoy your mini pancake muffins

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