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Mini pancake muffins arranged in a lunchbox with fresh berries for a school meal

Quick way to grow Mini Pancake Muffins (Lunchbox)

These mini pancake muffins are a quick and easy solution for lunchboxes or a grab-and-go breakfast. They are customizable with your favorite pancake toppings and can be made ahead of time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Pancake Muffins
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 0.5 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup desired mix-ins (e.g., chocolate chips, berries) optional

Equipment

  • oven
  • mini muffin tin
  • large bowl
  • whisk
  • medium bowl
  • toothpick
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate medium bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix, as lumps are okay. Fold in any desired mix-ins.
  5. Fill each mini muffin cup about two-thirds full with the batter.
  6. Bake for 10-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  7. Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

These mini pancake muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze well for up to 2 months. Reheat in the microwave or toaster oven for a quick breakfast.