Pancake Mini Muffins Recipe: Quick, Easy, and Healthy Breakfast for Kids

 

Why You’ll Love This Recipe

These Pancake Mini Muffins are a fun twist on traditional pancakes, offering all the flavors you love but in a much more convenient form. They are perfect for picky eaters as they can be made with various mix-ins like chocolate chips, blueberries, or bananas. Plus, the recipe is flexible enough to allow for adjustments—whether you’re looking to reduce sugar, sneak in veggies, or boost protein. They’re easy to make, quick to bake, and a healthier alternative to store-bought breakfast options!

Ingredients

• For the Muffins:
  • 1 ½ cups whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 tablespoon sugar (or natural sweetener like honey or maple syrup)
  • 1 large egg
  • 1 cup milk (dairy or non-dairy alternatives like almond milk)
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • Optional: ¼ cup mini chocolate chips, blueberries, or sliced bananas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with muffin liners.

2. Prepare the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and sugar until evenly combined.

3. Prepare the Wet Ingredients

In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this could lead to dense muffins.

5. Add Mix-ins

Fold in optional mix-ins like mini chocolate chips, blueberries, sliced bananas, or even peanut butter for extra flavor and nutrition.

6. Fill the Muffin Tin

Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.

7. Bake the Muffins

Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Let them cool before serving.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 mini muffins

Variations

• Whole Wheat Flour: Use whole wheat flour for added fiber and nutrients, or combine half whole wheat and half all-purpose flour for a softer texture.
• Natural Sweeteners: Reduce the sugar or substitute it with maple syrup, applesauce, or honey for a healthier, natural sweetener option.
• Protein Boost: Add a scoop of protein powder, Greek yogurt, or cottage cheese to the batter for extra protein, making them a more filling option.
• Sneak in Veggies: Add grated zucchini or carrots to the batter for a healthy boost of nutrients without affecting the taste.
• Low Sugar: Reduce the sugar or omit it completely if you want a less sweet version of these mini muffins.

Storage/Reheating

• Storage: These mini muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, keep them in the fridge for up to a week for a slightly firmer texture.
• Freezing: You can freeze these muffins for up to 2 months. To reheat, simply microwave them for 15-20 seconds or bake them at 350°F (175°C) for a few minutes until warm.

FAQs

1. Can I use a different type of flour?

Yes, you can substitute whole wheat flour with all-purpose flour or gluten-free flour blends, depending on your dietary preferences.

2. Can I add protein powder to the batter?

Yes, you can add a scoop of your favorite protein powder to increase the protein content of these muffins. Just make sure to adjust the liquid to keep the batter at the right consistency.

3. Can I make these muffins dairy-free?

Yes, you can easily make these muffins dairy-free by using non-dairy milk (like almond or oat milk) and dairy-free butter or oil.

4. How can I make these muffins sweeter without adding sugar?

You can use natural sweeteners like honey, maple syrup, or mashed bananas for a sweeter flavor without refined sugar.

5. How do I prevent the muffins from sticking to the tin?

Grease your mini muffin tin well or use muffin liners to prevent sticking. You can also lightly dust the tin with flour if you prefer not to use liners.

6. Can I make these muffins gluten-free?

Yes, you can substitute the flour with a gluten-free flour blend for a gluten-free version. Make sure to check the mix for the right proportions.

7. Can I add mix-ins like nuts or dried fruit?

Yes, you can add chopped nuts (such as walnuts or almonds) or dried fruit (like raisins or cranberries) to the batter for extra texture and flavor.

8. Can I make these muffins ahead of time?

Yes, these muffins are perfect for meal prep! You can make them ahead of time, store them in an airtight container, and enjoy them throughout the week.

9. How can I make these muffins more flavorful?

Add spices like cinnamon, nutmeg, or even a pinch of ginger for a warm, flavorful twist. You can also experiment with flavored extracts like almond or maple.

10. How do I prevent the muffins from being dry?

Be sure not to overmix the batter and avoid overbaking the muffins. Check them with a toothpick to ensure they are done but not overcooked.

Conclusion

Pancake Mini Muffins are a fun, healthy, and convenient twist on traditional pancakes. They’re perfect for busy mornings, kids’ lunches, or a quick snack, and the best part is that they’re fully customizable! Whether you want to add fruit, chocolate chips, or sneak in some veggies, these mini muffins are versatile and easy to make. Enjoy a delicious, bite-sized breakfast that’s both nutritious and satisfying!

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