Why You’ll Love These Mini Pancake Muffins
- Quick & Easy—Made with just 4 ingredients in 15 minutes (or less), these mini muffins are the ultimate easy breakfast for busy mornings.
- Perfectly Bite-Sized—Made with a mini muffin tin for perfect little bites of chocolate chip pancake goodness. Easy to dip in maple syrup or grab on the go.
- Freezer Friendly—Freeze some muffins and reheat quickly in the microwave for an even quicker breakfast.
In need of a fast but yummy breakfast? Look no further. These mini pancake muffins will only take you 15 minutes to make with just 4 simple ingredients—starting with my very favorite pancake mix (grab it on Amazon). Just mix, scoop, and bake up these fluffy bites in a mini muffin tin, and you’ll have everything you love about chocolate chip pancakes… but in bite-sized form. They’re perfect for back-to-school season, meal prepping for busy mornings, or any time you need a simple, quick, and cozy breakfast.
The 4 Ingredients You Need for These Mini Pancake Muffins
Shop linked ingredients on Amazon!
1. Pancake Mix—My go-to is always Krusteaz Buttermilk Pancake Mix. It makes the most fluffy, delicious pancakes with minimal effort—perfect for this quick recipe. Feel free to use your own favorite pancake mix, just know that the texture and flavor will vary depending on the brand.
2. Water–Nothing fancy here!
3. Vanilla Extract—You could leave the pancake mix as is. But why would you when you can add some extra delicious vanilla flavor? My favorite vanilla extract is this one from Nielsen-Massey. Good vanilla makes everything better!
4. Mini Chocolate Chips—Mini semi-sweet chocolate chips work perfectly in these mini muffins. I mix a generous amount into the batter and top the muffins with a sprinkle of extra chips before baking, but feel free to adjust the amount of chocolate to your taste.
How to Make Mini Pancake Muffins (In 15 Minutes or Less!)
1. Preheat your oven.
Give your oven ample time to preheat to 350°F, so it’s nice and hot when the muffins go in.
2. Make the batter.
In a bowl, stir or whisk together the Krusteaz pancake mix, water, vanilla extract, and mini chocolate chips. Scrape down the bowl to ensure you have thoroughly mixed in all of the pancake mix.
Quick tip—I recommend spooning and leveling the pancake mix when measuring. The mix tends to settle as it sits, and this helps aerate it and prevent overpacking. Adding too much mix can lead to a thick batter and dry muffins.
3. Scoop the muffins.
Spray a mini muffin tin well with cooking spray. Then, use a spoon or cookie scoop to fill each cup to the top with batter. I find that it’s easiest to do this with a small cookie scoop, like this #100 one.
Optional—Before popping the muffins in the oven, sprinkle some extra mini chocolate chips over the top of each muffin.
4. Bake the mini muffins.
Bake the muffins at 350°F for 9-11 minutes. When they are done, the centers of the muffins should no longer look shiny and a toothpick inserted into the middle should come out clean or with a few moist crumbs stuck to it. Keep in mind—just because you hit a melty chocolate chip, that doesn’t necessarily mean the batter isn’t baked through.
How to Store Leftover Pancake Muffins In the Fridge
Let leftover muffins fully cool. Then store them in the fridge in an airtight bag or container for up to a couple days. Reheat in the microwave for 10-20 seconds. Or, store them in the freezer (details below)!
How To Freeze Mini Pancake Muffins
These mini muffins are a perfect make-ahead breakfast. Let the mini muffins cool completely before placing them in a freezer-safe zipper bag. Store in the freezer for up to a couple of months.
To reheat—take as many muffins as you’d like out of the bag and heat in the microwave for 20 to 30 seconds (depending on how many you’re reheating). Then, dip in maple syrup and enjoy!
Read on for the full recipe for these mini pancake muffins!
Once you’ve baked up a batch and given them a try, come back to leave a rating and review below—I would love to hear how you like them!
Mini Chocolate Chip Pancake Muffins Using Pancake Mix
Equipment (Shop on Amazon)
- Batter Bowl
Ingredients
- 1 cup Krusteaz buttermilk pancake mix spooned and leveled
- ⅔ cup water
- 1 tsp vanilla extract
- ¼ cup mini semi-sweet chocolate chips plus extra to top the muffins (optional)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk or stir together the Krusteaz mix (spooned and leveled), water, vanilla extract, and mini chocolate chips until combined.1 cup Krusteaz buttermilk pancake mix, ⅔ cup water, 1 tsp vanilla extract, ¼ cup mini semi-sweet chocolate chips
- Spray the mini muffin tin well with cooking spray.
- Use a spoon or cookie scoop to fill each cup in the muffin tin just to the top with pancake batter.
- Bake the mini muffins at 350°F for 9-11 minutes, or until the centers no longer look wet and a toothpick inserted into the muffins comes out clean or with a couple of moist crumbs stuck to it.
- Use a fork or toothpicks to carefully remove each muffin from the tin. Allow to cool briefly on a wire rack, then serve with maple syrup. Store any leftover muffins in an airtight bag or container in the fridge or freezer (see more storage and reheating instructions above).
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