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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