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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 a school lunchbox or a delicious snack. They are versatile and can be customized with various toppings and fillings.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 250

Ingredients
  

Pancake Muffins
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons vegetable oil
Optional Toppings/Fillings
  • chocolate chips
  • berries
  • chopped nuts
  • maple syrup for serving

Equipment

  • Mini Muffin Tin
  • Large Bowl
  • Medium Bowl
  • Whisk
  • Toothpick
  • 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.
Mixing
  1. In a separate medium bowl, whisk together the milk, egg, and vegetable oil.
  2. Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
  3. If desired, gently fold in any optional toppings like chocolate chips or berries.
Baking
  1. Fill each mini muffin cup about two-thirds full with the 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. Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack.
  2. Serve warm with maple syrup or your favorite toppings, or pack them in a lunchbox once cooled completely.

Notes

These mini pancake muffins are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. You can easily double the recipe for a larger batch. Feel free to experiment with different flavorings like vanilla extract or cinnamon.