Whole wheat pancake mini muffins

5 from 1 vote

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

Cook Time10

Total Time20

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.

Save This Recipe

We'll email this post to you, so you can come back to it later!

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

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!