My Fearless Kitchen

Quick tips and easy recipes to chase the fear out of your kitchen.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • mfk_utensils
  • Recipes
      • Quick and Easy
      • Slow Cooker
      • Grill
      • Freezer Friendly
      • Dips & Snacks
      • Breakfast & Breads
      • Dessert Recipes
      • Main Dish Recipes
      • Side Dish Recipes
      • Soups & Salads
  • Kitchen Tips, Tricks, & More
  • About Farming & Food
    • About GMOs
    • Antibiotics
    • Meat
    • Pigs
    • Eggs
    • Poultry
  • Disclosure, Disclaimers, & Privacy Policy
Home » Mini Pancake Muffins

Mini Pancake Muffins

By Marybeth Feutz 1 Comment

Who loves breakfast that you can eat with your fingers? We do! This recipe for Mini Pancake Muffins is a great grab and go breakfast – for kids and adults!

stacks of Mini Pancake Muffins with strawberries and maple syrup

Mini Pancake Muffins

{Referral links are used in this post.}

Mornings are crazy-time in our house. If you’ve got kids, or if you aren’t a big fan of getting out of bed in the morning, I’ll bet mornings are crazy in your house, too! Wouldn’t it be great to have a quick and easy breakfast you can grab and head out the door? (I mean something other than the standard granola bar, of course.)

a stack of Mini Pancake Muffins with strawberries and maple syrup

This is a buttermilk pancake recipe, so it (of course) uses buttermilk. If you don’t have any on hand, you can substitute for buttermilk with this trick. If you have leftover buttermilk, freeze it in ice cubes so you have some left for next time!

This recipe was adapted from one in “Mom Knows Best” by Gooseberry Patch. If you haven’t checked out this cookbook yet, you need to get a copy!

Mom Knows Best cookbook by Gooseberry Patch

These Mini Pancake Muffins are so fun… they’re easy to make in a mini muffin pan and the perfect poppable size. There is maple syrup right in the pancake batter, so you don’t need to top them with that delicious sticky stuff. Unless you want to, of course! Make up a batch in the evening, stash them in the refrigerator, and pop them in the microwave for a few seconds in the morning for a hot breakfast on the go.

a hand holding a fluffy Mini Pancake Muffin with more in the background


These little guys are also freezer-friendly. Flash-freeze them in a single layer on a baking sheet (like we talked about in this video), then store them in a Ziploc freezer bag. Thaw a few in the refrigerator overnight, or microwave them for a little extra time when you’re ready to eat them.

By the way, these Mini Pancake Muffins are also delicious for a sit-down, stay-home breakfast! Drizzle them with maple syrup, whipped cream, or your favorite pancake toppings. Grab a fork (or your fingers) and start your day!

Enjoy!

3 Ways to Take the Fear Out of This Recipe

  • How to Substitute for Buttermilk
  • What Does the Code on My Egg Carton Mean?
  • Can I Freeze Milk?

3 More Recipes to Try

  • Strawberry Muffins
  • Bacon & Egg Waffle Sandwich
  • Slow Cooker Spiced Peach Oatmeal

Printable Recipe Card for Mini Pancake Muffins

Mini Pancake Muffins

Marybeth Feutz
Who loves breakfast that you can eat with your fingers? We do! This recipe for Mini Pancake Muffins is a great grab and go breakfast - for kids and adults!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Servings 18 -20 mini muffins

Ingredients
  

  • 1 cup buttermilk
  • 1/2 cup maple syrup
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups Bisquick
  • Optional: additional maple syrup and fresh fruit

Instructions
 

  • In a small bowl, gently whisk together the buttermilk, maple syrup, eggs, and vanilla.
  • Place Bisquick in a large bowl and pour the buttermilk mixture into the Bisquick.
  • Mix together until all ingredients are combined and lumps are mostly gone.
  • Spray a mini muffin pan with baking spray (we like Baker's Joy baking spray with flour).
  • Pour batter into muffin cups, filling cups almost to the top.
  • Bake at 350 degrees for 18-20 minutes, until a toothpick inserted into the center of a pancake comes out clean.
  • Serve immediately, garnished with maple syrup and fresh fruit.
Tried this recipe?Let us know how it was!

Shared on:

   

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breakfast & Bread Recipes, Freezer Friendly, Holiday Recipe Box, Recipes Tagged With: food, maple, maple syrup, mini muffin, mini pancake, muffin, pancake, recipe

« Easy Weekly Meal Plan #40
Printable Pantry Staples List »

Trackbacks

  1. What's In My Freezer? - My Fearless Kitchen says:
    09/10/2018 at 12:59 pm

    […] Mini Pancake Muffins […]

Comment Policy

I welcome comments and conversation. All comments are moderated, and may not appear immediately. As long as you are respectful and courteous, your comment will be approved.
(Read my comment policy for more details.)

Leave a Reply

You must be logged in to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
Follow Us On Pinterest

Popular Posts

Half-Sour Refrigerator Pickles

Honey-BBQ Oven-Baked Ribs

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Comment Policy — Disclosures, Disclaimers, & Privacy Policy

Copyright © 2025 · My Fearless Kitchen

 

Loading Comments...
 

You must be logged in to post a comment.