Mini Baked Pancakes

Mini Baked Pancakes 1
I’m not going to lie, I was really excited for my kids to start school, but I was so sad after I dropped them off! I miss them. Ha Ha. But they loved it, and now we are full swing back into our busy fall schedules. 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!

Mini Baked Pancakes
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  • 1 1/2 cups milk
  • 1/4 cup (1/2 stick) butter, melted
  • 2 eggs
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
  2. 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 3/4 full.
  3. I added my kids favorite toppings on the pancakes. We did chocolate chips, white chocolate chips, bananas, and sprinkles.
  4. Cook for 15-20 minutes, remove from oven.(Check at 10 minutes) Let cool for 5 minutes, then remove from muffin tin.
  5. You can freeze any leftover muffins in little baggies. Then pull them out on busy mornings and microwave!



300 cal


4 g


54 g


11 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Mini Baked Pancakes 4




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9 Responses to “Mini Baked Pancakes”

    • 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.

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