Dessert

Mini Pancake Muffins with Fresh Berries Recipe

ByElena Hart November 25, 2025November 25, 2025

Introduction

Mini pancakes are a delightful twist on the classic breakfast favorite, perfect for bite-sized enjoyment. These fluffy treats bake quickly in a mini muffin pan and can be customized with your favorite fruits or toppings.

Ingredients

2 cups milk
2 teaspoons vinegar

2½ cups all-purpose flour
3 tablespoons sugar

3 teaspoons baking powder
½ teaspoon salt

2 eggs, slightly beaten
1½ teaspoons vanilla extract
3 tablespoons butter, melted and cooled

Small blueberries and diced strawberries (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Spray a mini muffin pan with nonstick cooking spray.

Step 3: In a small bowl or measuring cup, combine the cold milk and vinegar. Set aside to curdle slightly.
Step 4: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Step 5: Gradually whisk the milk mixture into the dry ingredients until just combined.

Step 6: Add the beaten eggs, vanilla extract, and melted cooled butter. Whisk until the batter is smooth and no streaks remain.
Step 7: Fill each muffin cup about two-thirds full with the batter.
Step 8: If desired, add small blueberries or diced strawberries on top of the batter in each cup.

Step 9: Bake for 15 minutes or until the mini pancakes are lightly golden and a toothpick inserted comes out clean.
Step 10: Serve warm with pancake syrup or your favorite toppings.

Tips & Variations

For a dairy-free option, substitute the milk with almond or oat milk, and use vegan butter.

Add a pinch of cinnamon or nutmeg to the dry ingredients for extra warmth and flavor.
Try mixing in mini chocolate chips instead of fruit for a sweet twist.
Be careful not to overmix the batter; a few lumps are fine and keep the pancakes tender.

Storage

Store any leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave until warmed through. These pancakes also freeze well; thaw and reheat before serving.

How to Serve

A metal muffin tray holds 24 small muffins before baking, arranged in four rows and six columns. The muffins show four different types: one with chunks of red strawberries scattered inside a pale yellow batter; another with dark chocolate chips embedded in the light batter; a third type with a smooth pink batter that has a soft, slightly speckled texture; and the last type containing dark blueberries with a few purple hints inside the pale batter. The tray has small drops of moisture on its surface and rests on a white marbled texture. A few blueberries lay near the top right corner outside the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and bake the batter immediately for the fluffiest results. If needed, you can refrigerate the batter for up to 2 hours, but give it a gentle stir before use.

Can I use regular pancake batter instead of a muffin batter?

This recipe is specifically designed for mini pancakes baked in a muffin pan, which yields a fluffier texture. Regular pancake batter may not hold the shape as well in the muffin pan.