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Easy Mini Pancake Muffin Recipe From Scratch

Fluffy, delicious pancake muffin recipe from scratch, baked in a mini muffin tin.  A perfect breakfast for kids or the whole family, that’s great grab-and-go and made from simple ingredients.

pancake muffin recipe

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How is summer going at your house?  We are just starting to get into the swing of being home together more, spending many days at the pool, taking on summer projects, and finding our new, fun routine for the next few months.  All good things but my kiddos are hungry!  I’ve found it’s a good idea for me to have easy grab-and-go breakfasts and snacks around to help keep everyone fed and full.

Mini pancake muffins have been a fun breakfast, snack, or addition to school lunches at our house for years now. They are always a big hit when I make them.  It’s basically pancakes made in a mini muffin form, what a fun twist!  These muffins aren’t as sweet as traditional muffins, it’s more like the flavor of a pancake!  That way you can dip it in something sweet (hellooooo maple syrup!) or toss in your favorite toppings.  You can add mini chocolate chips or dried fruit, (don’t use frozen or fresh fruit, the moisture content will be too wet!) but we prefer to dip them in honey, maple syrup (the real stuff!), peanut butter, Nutella, or fruit preserves.

These pancake bites get an extra little protein boost from the Greek yogurt which can help satiate hunger and keep everyone satisfied for a while.

Healthy pancake mini muffins are a delicious and convenient twist on traditional pancakes. This family-favorite recipe is made with wholesome ingredients and offers a portable and bite-sized version of everyone’s favorite breakfast treat. 

how to make Mini Pancake Muffins:


These easy pancake muffins are NOT made from a box of pancake mix.  My recipe is made with whole ingredients for a healthy, quick breakfast.

  • Whole wheat flour or a combination of whole wheat and all-purpose flour
  • Baking powder to provide the fluffiness
  • Baking soda (more fluffiness)
  • A pinch of salt 
  • Plain Greek yogurt (extra protein!)
  • Milk or plant-based milk as the liquid base
  • Eggs or a vegan substitute for binding
  • A liquid natural sweetener like honey, maple syrup, or stevia for sweetness
  • Butter because it’s pancakes!
  • A dash of vanilla extract for a delightful aroma
  • Optional add-ins such as dried berries, chopped nuts, or dark chocolate chips for extra flavor and texture.  You could also top these with cinnamon sugar as well.
  1. Preheat the oven to 350º F. 
  2. In a large bowl, combine the flour, baking soda, baking powder, and salt. Stir them together until well-mixed.
  3. In a separate bowl, with a wire whisk, mix together the milk, eggs (or substitute), yogurt, sweetener, and vanilla extract until thoroughly combined.
  4. Gradually pour the wet ingredients into the dry ingredients while stirring continuously. Mix until the batter is smooth and free of lumps.
  5. If desired, gently fold in any optional add-ins you have chosen.
  6. Lightly grease a mini muffin tin with non-stick cooking spray or line it with paper liners.
  7. Spoon the pancake batter into the mini muffin cups, filling them about 1/2 full.
  8. Bake in the preheated oven for 10-12 minutes, or until the mini muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the mini muffin pan for a few minutes.  Microwave the 2 Tbs of butter until melted.  Brush the top of the muffins with a little butter. You can skip this step but it adds so much flavor.
  10. Serve warm or room temperature with maple syrup, jam, or honey for dipping.
  11. Pancake muffins will keep for about 4 days in the fridge in an airtight container.
pancake muffin recipe

These healthy pancake mini muffins are great for busy mornings or as a quick snack throughout the day. They offer a balance of whole grains, protein, and natural sweetness, making them a nutritious alternative to traditional pancakes. Plus, their miniature size makes them fun to eat and easy to portion.

Freezing pancake muffins

You can freeze these for a future breakfast.  Let them cool and then add them to a freezer bag or a freezer-safe container and pop into the freezer.  They’ll keep for about 2 months and that’s an easy way to get ahead on busy mornings!

pancake muffin recipe

If your kids seem to eat non-stop as my kids do over the summer here are a couple more muffin recipes that are breakfast favorites around here!


Printable Recipe Card

Pancake Muffin Recipe

Fluffy, delicious pancake muffins from scratch, baked in a mini muffin tin.  A perfect breakfast for kids or the whole family, that's grab-and-go and made from simple ingredients.
Prep Time 8 minutes
Cook Time 15 minutes
Servings 36 muffins


  • cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1 1/2 cups plain greek yogurt
  • 1/2 cup milk
  • 3 tbs maple syrup
  • 1 egg
  • 1/4 cup melted butter
  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 350º F. Spray a mini-muffin tin with nonstick baking spray. Set aside.
  • Whisk together flour, baking powder, baking soda, and pinch of salt in a large bowl. Whisk together yogurt, milk, maple syrup, egg, vanila, and melted butter in a medium-sized bowl. Pour the yogurt mixture slowly into the flour mixture, stirring to combine as you pour.
  • If desired, gently fold in any optional add-ins you have chosen.
  • Scoop pancake batter and fill each of the mini muffin cups about ½ full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and allow them to cool in the tin for a few minutes.
  • Serve with maple syrup or honey for dipping.

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