Mini Pancakes are soft and fluffy little pancakes with all your favorite toppings baked in a mini muffin pan. Fun and easy breakfast for special occasions or meal prepping ahead for a quick breakfast on busy mornings.
Be sure to try Sheet Pan Pancakes and Individual Berry Trifles next!
Mini Pancakes are so much fun!! They're soft and fluffy, filled with all your favorite things, and the perfect size for little hands or serving a crowd for a holiday brunch.
The best part? You can make this mini pancake recipe with just a few simple ingredients, a mini-muffin pan, and about 15 minutes. No pancake flipping experience required!
🍓Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Pancake mix. This recipe works well with Bisquick mix or complete "just add water" pancake mix. You can also use your favorite pancake recipe.
- Baking powder. Just a little more baking powder give these mini pancakes a soft, fluffy texture.
- Cinnamon. Cinnamon adds flavor without being "cinnamony." Add more or less, to taste.
- Maple syrup. A little pure maple syrup gives the pancakes more pancake flavor.
- Toppings. Add fresh fruit, mini chocolate chips, sprinkles, nuts, or cinnamon sugar.
🥣How to Make Mini Pancake Bites
Step 1: Whisk the dry ingredients in a large bowl. Add the wet ingredients and whisk until just combined -- there will still be lumps. Let the batter rest for 5-10 minutes.
Step 2: Fill each cup of a greased mini muffin tin with about one tablespoon of pancake batter. Add toppings, if desired.
Step 3: Bake in preheated oven at 400 degrees for 12-15 minutes or until the tops are light golden brown. Let the mini pancake muffins cool for a few minutes in the pan, then gently remove. If needed, use a plastic knife to loosen any that may be stuck.
Step 4: Serve adorable mini pancakes with a separate bowl of your favorite syrup for dipping. If desired, top them with a light dusting of powdered sugar.
👉Top Tip: If you have a little pancake batter left over, store it in the fridge for up to 3 days and make a mug pancake! Pour the batter into a greased ramekin and microwave at 50% power for 1 ½ - 2 minutes until the center is done.
☑️Tips
- Take the time to let the batter rest for 5-10 minutes. It allows the flour to absorb the liquid, which helps create tender, fluffy pancakes.
- Be careful not to overmix the pancake batter -- lumpy batter helps make them fluffy!
- Plain mini pancake bites, without any toppings, may take a minute or two less to bake. Check them early so they don't overbake.
🎁Storage
- Store leftover pancakes in the refrigerator in a ziplock bag or airtight container for 3-4 days.
- Freeze mini pancakes in a freezer bag for a couple of months. Thaw frozen mini pancakes in the refrigerator.
- Reheat in the microwave until hot.
🎆More Fun Brunch Recipes
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📖 Recipe
Mini Pancake Bites
Equipment
- Mini muffin pan
Ingredients
- 1 ½ cups pancake mix Bisquick mix or complete pancake mix
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 2 eggs
- ¾ cup milk
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- fresh berries, sliced banana, chocolate chips, sprinkles
Instructions
- Preheat the oven to 400 degrees. Spray a 24-cup mini muffin pan with cooking spray.
- Whisk the pancake mix, baking powder, and cinnamon in a large mixing bowl. Add the eggs, milk, maple syrup, vanilla, and melted butter. Whisk until just combined, there should still be lumps. Let the mixture sit for 5-10 minutes.
- Fill each mini muffin pan cup with about one tablespoon of pancake batter. Top with mix-ins like fresh berries, chocolate chips, or sprinkles, or leave plain.
- Bake for 12-15 minutes until light golden brown and a toothpick in the center comes out clean. Cool for a few minutes in the pan, then remove. Serve with butter, maple syrup, and more toppings.
Notes
- Be careful not to overmix the pancake batter -- lumpy batter helps make them fluffy!
- Plain mini pancake bites, without any toppings, may take a minute or two less to bake. Check them early so they don't overbake.
- Take the time to let the batter rest for 5-10 minutes. It allows the flour to absorb the liquid, which helps create tender, fluffy pancakes.
- If you have a little leftover pancake batter, store it in the fridge for up to 3 days and make a mug pancake! Pour the batter into a greased ramekin and microwave at 50% power for 1 ½ - 2 minutes until the center is done.
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