Mini Pancake Muffin Recipe
These make ahead pancake mini muffins are wonderful to have in the freezer.
  • 2 1/2 cups flour
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • dash of salt
  • 1 3/4 cups buttermilk*
  • 2 eggs
  • 3 Tbsp. butter melted
  • toppings or fillings of your choice
  1. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix together buttermilk, eggs and melted butter.
  3. Pour the liquid mixture into the dry mixture and stir until just combined.
  4. Grease mini muffin tins.
  5. Use a spoon or cookie dough scoop to fill the muffin tin compartments 2/3 of the way full.
  6. Add any toppings you wish at this point.
  7. Bake in 400° oven for 10-12 minutes.
  8. Serve as they are or dip in syrup.
  9. Once the pancake mini muffins are cooled, place them in a large resealable freezer bag.
  10. Remove excess air and freeze.

  11. When you want to eat them, take out as many as you want and reheat in the microwave, being sure to reseal the bag.

Recipe Notes

*If you don't have buttermilk on hand, add 2 Tbsp. of vinegar or lemon juice to the milk. Stir and let it sit for a few minutes before including it in the recipe.

Mini pancake muffin topping and filling suggestions: • chocolate chips or white chocolate chips • blueberries • raspberries • strawberries • bananas • apple pie filling • coconut • brown sugar and cinnamon • lemon juice and icing sugar • dried fruit • Nutella • syrup • jam or jelly • sprinkles • nuts • sausage • bacon • cheese • peanut butter • caramel • lemon curd