These Mini Baked Pancakes are a quick and easy breakfast to help with back to school season! You can even freeze them for meal prep.
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If you are looking for a fast and easy breakfast, you should check out these Mini Baked Pancakes. It makes A LOT, so you can freeze them and use them all week long! Happy Back to School!
Recipe Ingredient Notes
To make Mini Baked Pancakes, you will need the following ingredients:
- Milk
- Butter, melted
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Mini Baked Pancakes
- Preheat oven to 350℉. Spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Scoop the batter into into each muffin tin hole. Fill them about ¾ full.
- I added my kids favorite toppings on the pancakes. We did chocolate chips, white chocolate chips, bananas, and sprinkles.
- Cook for 15-20 minutes, remove from oven.(Check at 10 minutes) Let cool for 5 minutes, then remove from muffin tin.
Enjoy More Delicious Sweet Breakfast Recipes
Breakfast will never remain the same with these sweet breakfast ideas! Browse our comprehensive list of sweet breakfast recipes.
- Pumpkin Chocolate Chip Pancakes
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Mini Baked Pancakes Recipe
These Mini Baked Pancakes are a quick and easy breakfast to help with back to school season! You can even freeze them for meal prep.
Serving Mini Pancakes
Ingredients
- 1 ½ cups milk
- ¼ cup butter, melted
- 2 eggs
- 2 Tablespoons sugar
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Equipment
Instructions
- Preheat oven to 350℉. Spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Scoop the batter into into each muffin tin hole. Fill them about ¾ full.
- I added my kids favorite toppings on the pancakes. We did chocolate chips, white chocolate chips, bananas, and sprinkles.
- Cook for 15-20 minutes, remove from oven.(Check at 10 minutes) Let cool for 5 minutes, then remove from muffin tin.
Notes
You can freeze any leftover muffins in little baggies. Then pull them out on busy mornings and microwave!
Nutrition
Calories: 73 kcal · Carbohydrates: 10 g · Protein: 2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 21 mg · Sodium: 128 mg · Potassium: 40 mg · Fiber: 0.3 g · Sugar: 2 g · Vitamin A: 104 IU · Calcium: 52 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Made this with the following changes. Sub’d out flour for almond flour and added 2 tablespoons of coconut flour and sub’d out milk for almond milk. Added a teaspoon of vanilla extract. Came out delicious!
Can you use just the box pancake mix and how long would these stay good for in the freezer?????
You should be able to use the box pancake mix to make these mini baked pancakes and you can still add in the add ins. Just compare the pancake mix to our recipe. Our recipes is 2 cups of flour with 2 eggs. Compare our recipe to the pancake mix directions on the box. You will want to get as close as you can with the pancake mix/egg ratio to our recipe so it will be the same thickness of batter.
Made these tonight for the kids to have tomorrow morning and they are absolutely delicious. Perfect firmness/fluffiness ratio for pancakes too.
Made these for my picky eater and he loved them!
how many mini pancakes does this recipe make? Doesn’t say near the ingredients
Makes about 24 mini baked pancakes.
Dont waste your time!
I made some with white chocolate chips, some with semi sweet chips, cinnamon/sugar and some with walnuts. All are tasty!