• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Breakfast & Brunch

Pancake mini muffins {whole wheat}

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Sep 10, 2018
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!A colorful plate full of mini pancake muffins with different mix ins, including chocolate chips, strawberries and blueberries.

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

I am actually super happy it's Monday today! Here's why:

  1. We had an awesome weekend. J had his first soccer game and it was just so fun watching them! He scored 3 times, his team won and it was just a great day out!
  2. My husband and I had a little date afternoon yesterday. We met up with friends to tailgate for a bit and then went to the Panthers season opener. We got rained on a little, but we also won the game and it was just nice to be out and about.
  3. Today is the anniversary of my husband and I meeting, 14 years ago in Washington, D.C. It's funny to think I've known and been with him for 14 years; it seems like it should be both longer and shorter. It seems like he's been part of my life for so long now but it also seems like it's flown by. Then again, kind-of a lot has happened in those 14 years!
  4. This is a short week for me. I leave on Thursday morning for my annual girls beach trip and I'm so excited to spend a long weekend with those 12 wonderful women! The downside is that Hurricane Florence is looking to ruin our beach plans, so we're currently checking out mountain houses as a back-up. The upside is that it doesn't matter where we go, we'll have a great time together. ❤️

OK, food time. Now, you guys know we love us some muffins in our house.

(Check out my entire category of healthy muffin recipes to see what I mean.)

They are just perfect for a make-ahead breakfast, lunch or snack that is ready to go - and also portable.

I’m already working and on deadline for my job as a health editor when the kids get up in the morning, so I don’t have time to fuss over breakfast during the week.

And today’s whole wheat pancake mini muffins are the perfect solution!

They are all the fun and flavor of pancakes, but without all the standing around and flipping.

Whole wheat pancake mini muffins with toppings before being baked Whole wheat pancake mini muffins with different toppings in a mini muffin tin after being baked

Instead, I mix up the batter (it’s a one-bowl recipe!), fill up my mini muffin tins, add some fun toppings and bake these to have on hand in the fridge or freezer.

Breakfast is done!

Plus, these are pancake muffins from scratch and they are whole wheat and naturally sweetened with maple syrup, so I feel good that my kids are getting something hearty and healthy in the morning. ❤️

And you heard me mention toppings, right? You know I love some toppings and any fruit or cookie add-in that you can think of would work just perfect with these.

Plus, you can make a whole big mix, which is what I usually do, and then the kids have a few different types of pancake muffins to try.

Whole wheat pancake mini muffins with various toppings on a large colorful plate

And I’m happy to be back again partnering with Bob’s Red Mill and using their organic Ivory Wheat flour, which is my go-to for healthy whole grain baking.

It’s super light, with a lighter taste than whole wheat flour, and has all the goodness of whole grains. I also love that Bob’s Red Mill works to bring high-quality and minimally-processed products from the mill to our table.

And speaking of back-to-school, they also have a new line of Muesli Cups that are now available in gluten-free, gluten-free tropical and a paleo version (that’s also gluten-free).

Bob's Red Mill Muesli Cups with strawberries and a glass of milk

They’re another great option for an on-the-go breakfast that’s healthy and filling. They can be enjoyed cold or hot and are great with yogurt, milk or juice. Definitely worth checking out and stocking up on!

Notes on making whole wheat pancake mini muffins:

  • I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.
  • I used butter in this recipe but you could easily substitute coconut oil or even applesauce for a dairy-free version.
  • You could also use 2 flax eggs if you want to make this a vegan recipe.
  • I’ve made these with diced banana pieces and they do fine - didn’t turn brown in the oven. You just want to refrigerate or freeze any extras after the first day.
  • I use and love this mini muffin tin.
  • You do need to spray the muffin tin (even a non-stick one) very well with cooking spray. Otherwise, your mini pancake muffins will stick and you will be sad.
  • These muffins are plenty sweet on their own for my kids, but you could always serve some extra maple syrup for dipping if your kids want a little extra sweetness.
  • These mini muffins freeze great! I pack them up in a freezer ziploc bag and they are good to go for 3-5 months.

A small hand reaching for a mini pancake muffin from a plate full of different ones.

And of course, feel free to go crazy with the toppings. It’s ALL about the fun toppings here!

I’ve included lots of different ideas in the recipe card below, and they can all be used on their own, like I did for these pictures. It’s also fun to mix and match and use several toppings together!

Here are our favorite pancake topping combination ideas:

  • Blueberries and diced strawberries
  • Diced strawberry and banana
  • Peanut butter chips and banana
  • Peanut butter chips and mini chocolate chips
  • Mini chocolate chips and banana
  • Mini chocolate chips and diced strawberry
  • Diced apples and chopped walnuts or pecans

I hope these whole wheat pancake mini muffins make your school day breakfasts a little easier.

Enjoy!

XO,

Kathryn

Whole wheat pancake mini muffins with different toppings in a mini muffin tin after being baked
PRINT PIN SaveSaved!
5 from 1 vote

Whole wheat pancake mini muffins

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Yield: 36 mini muffins

Ingredients

  • 2 cups Bob’s Red Mill organic Ivory wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¾ cup milk of choice
  • 2 large eggs
  • ¼ cup butter, melted (or sub coconut oil)
  • ¼ cup maple syrup
  • 1 teaspoon vanilla

Toppings of choice:

  • Mini chocolate chips, peanut butter chips, dollop of peanut butter or Nutella, diced strawberries, blueberries, chopped nuts, chopped apple

Instructions

  • Preheat oven to 425. Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.
  • Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.
  • Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)
  • Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool slightly then remove from the muffin tin and enjoy!
  • You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.

Notes

I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.
I used butter in this recipe but you could easily substitute coconut oil or even applesauce for a dairy-free version.
You could also use 2 flax eggs if you want to make this a vegan recipe.
I use and love this mini muffin tin.
You do need to spray the muffin tin (even a non-stick one) very well with cooking spray. Otherwise, your mini pancake muffins will stick.
These muffins are plenty sweet on their own for my kids, but you could always serve some extra maple syrup for dipping if your kids want a little extra sweetness.
Some topping combinations to try: blueberries and diced strawberries, diced strawberry and banana, peanut butter chips and banana, peanut butter chips and mini chocolate chips, mini chocolate chips and banana, mini chocolate chips and diced strawberry, diced apples and chopped walnuts or pecans.

Nutrition

Serving: 2muffins | Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 218mg | Fiber: 2g | Sugar: 12g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A plate full of pancake mini muffins with different mix ins, including blueberries, strawberries, chocolate chips and peanut butter chips.

Pin

More Breakfast & Brunch

  • Close up of wedges of breakfast quesadillas served on a dark plate with guacamole and sour cream on top and chipped fresh chives sprinkled around.
    Breakfast Quesadillas
  • Close up of a small spatula lifting out a piece of sausage grits casserole from a baking dish.
    Grits and Sausage Casserole
  • Close up of a stack of cornbread waffles served with a pat of butter on top.
    Cornbread Waffles
  • Close up of powdered sugar being sprinkled onto French toast sticks arranged and stacked on a plate with fresh fruit scattered around.
    Air Fryer French Toast Sticks

Reader Interactions

Comments

  1. Alice

    February 05, 2022 at 6:50 am

    Thank you for providing a whole wheat version of pancake muffins. I'm looking forward to trying them. I especially can't wait to have thr flavor of pancakes without spending all morning making one pancake at a time to make enough for the week! In the oven and all cooked at once is the way to go for me! Thank you!

    Also, to save time when I make cupcakes, I mix the ingredients in a 1/2 gallon juice jug, to make it faster, easier, and cleaner to pour. I'll do the same to make these pancake muffins.
    I'm also going to add diced ham to the mix.

    Reply
    • Kathryn Doherty

      February 06, 2022 at 8:31 am

      I hope you enjoy these! And agreed - nice to save some time and not be flipping pancakes all morning! 😊 Love the juice jug trick too - thanks for sharing!

      Reply
      • Alice

        February 06, 2022 at 11:37 am

        Hi Kathryn.
        I'm glad you like the juice jug trick. I made two batches of a different version of pancake muffins yesterday, just using a mix, because I was short on time and energy. I will try your recipe next time because I much prefer whole grain. I just wanted to share that, because I'd said that I would add ham, in case anyone else wants to try this, for the first batch, I added ham to the batter, then tried pouring out of the juice jug. This was really slow and messy to do with the ham in it, and didn't evenly disperse the ham cubes between the individual muffin cups.

        So for the second batch, I placed the chunks of ham at the bottom of each muffin cup, then poured the batter over, which was clean, and a lot faster.

        Thanks again for for your whole grain recipe. The white flour box version definitely left a lot to be desired, so I'm looking forward to your version.

        Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of a dark skillet with a saucy honey garlic chicken dish with sesame seeds and sliced green onions sprinkled on top.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.