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Mini pancake muffins, perfect for a lunchbox snack

Quick way to grow Mini Pancake Muffins (Lunchbox)

These mini pancake muffins are a quick and easy solution for lunchboxes or a simple breakfast. They are fluffy, customizable, and can be made ahead of time for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 200
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 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup Optional add-ins (e.g., chocolate chips, blueberries)

Equipment

  • Oven
  • Mini muffin tin
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Toothpicks
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly 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 stir until just combined; avoid overmixing.
  5. Gently fold in any optional add-ins like chocolate chips or blueberries.
  6. Fill each mini muffin cup about two-thirds full with the batter.
Baking
  1. Bake for 10-15 minutes, or until the mini pancake muffins are golden brown and a toothpick inserted into the center comes out clean.
  2. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These mini pancake muffins are perfect for meal prepping; you can store them in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months. Reheat briefly in the microwave or oven for a quick breakfast or snack. You can also vary the add-ins with different fruits, nuts, or spices to create a variety of flavors.