Dessert

Pancake Mini Muffins with Chocolate Chips, Strawberries, and Blueberries Recipe

Bylina moretti January 5, 2026January 5, 2026

Introduction

Pancake Mini Muffins are a delightful twist on classic pancakes, perfect for quick breakfasts or snacks. These bite-sized treats are easy to make and customizable with your favorite mix-ins. Enjoy them warm with a side of maple syrup for dipping!

A close-up view of a white plate filled with a mix of mini muffins arranged in a loose cluster. There are three main types of muffins visible: some topped with dark brown chocolate chips scattered unevenly on a light yellow, soft, and slightly bumpy surface; others with pieces of red strawberry embedded and peeking through the golden-baked tops showing a moist texture; and a few with deep purple blueberries bursting through a pale yellow muffin base. The muffins have a light golden crust around the edges, and the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
1 cup whole milk
3 tablespoons butter, melted and slightly cooled
1 egg
1 teaspoon vanilla extract
¼ teaspoon salt
Mini chocolate chips (optional)
Strawberries, chopped (optional)
Blueberries (optional)

Instructions

Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.
Step 2: In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract until combined.
Step 3: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined. Avoid overmixing.
Step 4: Grease a mini muffin tin with cooking spray to prevent sticking.
Step 5: Fill each mini muffin cup with batter, using all the batter to make about 24 mini muffins.
Step 6: Top each muffin with your choice of mix-ins like 2-3 blueberries, a few small strawberry pieces, or about a teaspoon of mini chocolate chips.
Step 7: Bake at 400°F (200°C) for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the pan for 2-3 minutes before removing.
Step 9: Serve the mini muffins warm with maple syrup for dipping.

Tips & Variations

Try adding cinnamon or nutmeg to the batter for extra flavor.
Swap whole milk for any milk alternative to suit dietary preferences.
Use your favorite fruit or nuts as mix-ins for a personalized touch.
For a dairy-free option, substitute butter with coconut oil and use a non-dairy milk.

Storage

Store leftover pancake mini muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or toaster oven before serving.

How to Serve

The image shows a close-up of a white plate filled with soft, golden-baked mini muffins. The muffins come in three different types: one with pieces of red strawberries embedded on the top, another topped with dark chocolate chips scattered evenly, and a third variety with dark purple blueberries visible in the batter. The muffins have a slightly rough and spongy texture with a light brown edge, looking fluffy and moist inside. The white plate sits on a white marbled surface, enhancing the warm and inviting colors of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the batter and refrigerate it for a few hours before baking. However, it’s best to bake and serve them fresh for the best texture.