Mini Pancakes are soft and fluffy little pancakes stuffed 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.
Serve with Peach Compote and Lemon Whipped Cream for a Sunday brunch vibe any day of the week.
Mini Pancakes are so much fun!! They're soft and fluffy, and filled with all your favorite things. And so easy! You can make a big batch of mini pancakes with just a few simple ingredients, a mini-muffin pan, and about 15 minutes. No flipping!
Serve with Strawberry Banana Smoothie Bowls for a wholesome weekday breakfast, or lay out a holiday brunch spread with Blueberry Toast, bagels and Blueberry Cream Cheese, Strawberry Fruit Kabobs, and a hearty Crescent Roll Breakfast Casserole.
🍓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 gives 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 mini 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 pancake 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 in the refrigerator.
- Reheat for 15-30 seconds in the microwave until hot.
❓FAQs
Yes, but the baking time will be longer. Expect about 14 to 18 minutes for a standard muffin pan, depending on how full the cups are.
Fill each cup about ¾ full. This gives the pancakes room to puff without spilling over.
Grease the mini muffin pan well with nonstick spray or butter. Silicone mini muffin pans also work great for easy release.
Yes. They are great for meal prep and can be made a day or two in advance and stored in the refrigerator.
🎆More Fun Brunch Recipes
Serve mini pancakes with a colorful and wholesome Breakfast Banana Split. For even teenier pancakes, try these Cereal Pancakes!
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📖 Recipe
Mini Pancake Bites
Equipment
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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