As soon as I came across this recipe, I knew that a fusion of two favourite foods has to be a winning combination and I wasn’t wrong. Mini pancake muffins are a delightful way to get the taste of two tempting things, pancake and muffins, and the best part is that it is very easy to make. And another good thing about this snack is that you can tailor the topping to suit your preference or the ingredients available, and the topping options are endless.

Using a pancake batter, this recipe is made in a muffin tray and the toppings totally depend on what you want to have. So, when there are many people who like different kinds of muffins, you can easily serve them with the topping of their choice and satisfy everyone.

I had grapes and peaches at hand in terms of fruits, so I used those, otherwise you can use any seasonal fruit, such as bananas, strawberries, cherries, apples, mangoes, and what not. And, of course, no baking is complete without chocolate chips, so I used that along with some sprinkles to add some colour to it. I topped the muffins separately with each of these toppings, but they can always be combined.

It’s an easy bite-size breakfast or snack item that can appeal to everyone’s tastebuds and also great for school lunches since they can be made and kept easily for a couple of days — if they are not finished off before then. And yes, reheating them either in the microwave or oven can always be done.

So, let’s check out how to make them.


• 1 1/2 cups flour

• 1 1/4 cups milk

• 1 egg

• 2 tablespoons sugar

• 3 tablespoons butter, melted

• 3 1/2 teaspoons baking powder

• 1 teaspoon salt

• 2 tablespoons fresh grapes

• 2 tablespoons peaches, cut in small chunks

• 2 tablespoons chocolate chips

• 2 tablespoons sprinkles


Heat the oven to 180 degrees centigrade. Grease two muffin trays, I used mini muffin trays, so this recipe resulted in 16 mini pancake muffins, but they can be made in larger ones too.

Sift the flour in a bowl, then add all the dry ingredients and mix. Make a well in the centre and one by one add all the wet ingredients. Mix with a whisk until there are no lumps.

Using a spoon, fill the muffin tray with the batter, a little more than half full. Add a different topping to each muffin or combine them in any way you want. Bake in the oven for approximately 20 minutes.

Let it cool for five minutes or more before taking it out. You can use a knife to run around the sides of the muffins to make it easier to remove.

Serve with honey or chocolate syrup if you want to have it like a pancake, or just enjoy it as it is like a muffin. I increased the sugar to 5 tablespoons because I was not having it with a syrup and wanted its taste to be on the sweet side, like a muffin.

The writer Instagrams @the_experimentalcook

Published in Dawn, Young World, September 11th, 2021



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