Pancake Mini Muffins

I can already hear my mom- hey, this is MY idea! 😉 While she’s somewhat right, I pinned this recipe on Pinterest a while back, thinking I’d start making them when Jack started eating finger foods. Fast forward a bit 😁 and I finally got around to it one morning when I needed some breakfast inspiration. You can use this pancake recipe if you dig the homemade route, or you can use a pancake mix… No judgment here. 😉 This a great recipe for the kiddos too. They can help add ingredients with fairly minimal catastrophe! And you all know by now I’m a huge fan of make-ahead meals, so I love that you can whip up a big batch of these scrumptious little muffins, freeze however many you don’t eat, and pop ’em in the microwave another morning. Brilliant!  


  • 3 cups flour 
  • 1 tbsp baking powder
  • 3 tbsps sugar
  • 3/4 tsps salt
  • 2-1/2 cups milk
  • 1 tbsp white vinegar
  • 2 whole eggs 
  • 1 tbsp vanilla extract
  • 4 tbsps butter, melted


  • Blueberries
  • Mini chocolate chips
  • Warm syrup for serving


Preheat oven to 425 degrees Fahrenheit and spray cooking spray into mini muffin pan.  Coat each well generously so your muffins don’t stick.


Whisk together flour, baking powder, sugar, and salt in a mixing bowl. Set aside. Stir together the milk and vinegar in a large liquid measuring cup and let it sit for 1 minute. Whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Fill each well about 2/3 full…  

Then, if using (and I highly recommend it!), drop a few blueberries or mini chocolate chips into a few wells.  


 Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan to cool. Use a butter knife to loosen the edges if needed. Repeat until batter is gone. Warm up your syrup, plate, and serve!  


This breakfast is Jack-approved.  


Recipe from The Pioneer Woman.  


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