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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 breakfast or lunchbox treat. They are made with simple ingredients and can be customized with your favorite toppings.
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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
  • 1.5 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 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 line a mini muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the wet ingredients: milk, egg, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix, as lumps are okay.
Baking
  1. Fill each mini muffin cup about two-thirds full with the pancake batter.
  2. Bake for 10-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serving
  1. Remove the mini pancake muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely.
  2. Serve warm with your favorite toppings like syrup, fruit, or whipped cream.

Notes

These mini pancake muffins are perfect for meal prepping and can be stored in an airtight container for up to 3 days. You can also freeze them for longer storage.