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Easy Make-Ahead Mini Pancake Muffins for Lunchboxes

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These mini pancake muffins are fluffy, golden, and perfect for lunchboxes or grab-and-go breakfasts. Made with simple pantry ingredients, they bake in under 25 minutes and are endlessly customizable with your favorite mix-ins.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1 large egg, at room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup mix-ins of your choice (mini chocolate chips, blueberries, diced strawberries, or sprinkles)

Instructions

  1. Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with butter or non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients. Stir gently with a rubber spatula until just combined (a few lumps are fine).
  5. Gently fold in your chosen mix-ins.
  6. Using a 1-tablespoon cookie scoop or small spoon, fill each mini muffin cup about ¾ full.
  7. Bake for 8-10 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 2 minutes, then transfer to a cooling rack.
  9. If baking in batches, let the pan cool completely before greasing and filling again.

Notes

Don’t overmix the batter; lumps are fine. Let the batter rest for 5 minutes before scooping for fluffier muffins. Grease the pan generously to prevent sticking. For best results, use fresh baking powder.

Nutrition

Keywords: mini pancake muffins, lunchbox pancakes, make-ahead breakfast, easy pancake muffins, kid-friendly breakfast

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