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

Mini Pancake Muffins (Lunchbox)

These mini pancake muffins are a quick and easy breakfast or lunchbox treat. They are versatile and can be customized with your favorite additions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 egg
  • 2 tablespoons vegetable oil

Equipment

  • Mini muffin tin
  • Mixing bowls

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 bowl, whisk together the milk, egg, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
  5. Fill each mini muffin cup about two-thirds full with the batter.
Baking
  1. Bake for 10-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Add chocolate chips, berries, or sprinkles to the batter for variety. These muffins freeze well for future lunchboxes!