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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 solution for lunchboxes or a grab-and-go breakfast. They are customizable with various fillings and can be made ahead of time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.75 cup milk
  • 1 egg
  • 2 tbsp vegetable oil
Optional Add-ins
  • 0.5 cup chocolate chips
  • 0.5 cup berries

Equipment

  • mini muffin tin
  • large bowl
  • whisk
  • 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, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, egg, and vegetable oil.
Mixing and Baking
  1. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  2. Gently fold in any optional add-ins like chocolate chips or berries.
  3. Fill each mini muffin cup about two-thirds full with the batter.
  4. Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  2. Serve warm or at room temperature, and store any leftovers in an airtight container.

Notes

These mini pancake muffins can be frozen for up to 3 months. Reheat them in the microwave or oven for a quick breakfast or snack.