Mini Maple Pancake Muffins (High-Protein & Easy)

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Busy mornings call for simple breakfasts, and these Mini Maple Pancake Muffins are just the thing. Soft, fluffy, and perfectly sweet, they’re an easy grab-and-go breakfast that both kids and adults will love.

Mini Pancakes on a cooling rack with a plaid napkin next to it

Goodness, this is one of those recipes that is just so good and so easy. I am pretty sure the first batch was gone in an hour in my home. My boys gobbled them up and asked for more. Breakfast seems to be the hardest thing for me to cook throughout the day so I am working on some simple meal prep breakfast recipes and these may take the cake. Of course they have Greek yogurt in them to give them a little boost of protein and sprinkles make everything better! This is a recipe I am reaching for a couple times a week and I am not sad about that. I think you will be as well.

Why You’ll Love These Mini Pancake Muffins

Soft and Fluffy like a real pancake but so much easier for meal prep & grab and go breakfasts.
No yucky ingredients and naturally sweetened with maple syrup for that pancake flavor.
Protein-Packed by using Greek yogurt and eggs.

Ingredients You’ll Need

Ingredients needed for the mini pancake muffins

Greek yogurt: Adds protein and keeps the muffins soft and tender.
Eggs: Help bind everything together and add structure.
Maple syrup: Naturally sweetens the muffins and adds delicious flavor.
Butter: Adds richness and helps create a soft texture.
Milk: Keeps the batter smooth and moist.
Vanilla extract: Adds warm, classic pancake flavor.
All-purpose flour: Forms the base of the muffins.
Baking powder: Helps the muffins rise and stay fluffy.
Baking soda: Works with the yogurt for a light, tender texture.
Salt: Enhances all the flavors.
Cinnamon (optional): Adds a cozy touch of warmth and sweetness.

How to Make Mini Maple Pancake Muffins

Please see the recipe card at the bottom of this post for the full recipe details.

Preheat oven to 350°F and prepare a mini-muffin pan. I prefer to use a silicon one.
In a large bowl, whisk together the Greek yogurt, eggs, melted butter, maple syrup, milk, and vanilla until smooth.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined. Do not overmix.
Fold in any desired mix-ins.
Fill each mini muffin cup about ¾ full
.Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.

muffins on a wooden cutting board with a bite taken out

Recipe Tips

Don’t overmix the batter. Stir just until the ingredients are combined for the softest, fluffiest pancake muffins.

Fill the mini muffin cups about ¾ full so they have room to rise without overflowing.

Add mini chocolate chips, blueberries, sprinkles or diced strawberries for an easy flavor variation.

Check for doneness around the 10-minute mark since mini muffins bake quickly.

Let the muffins cool in the pan for 5 minutes before removing them to prevent sticking.

Double up the recipe to have plenty for the week.

How to Store

Refrigerate the muffins for up to 5 days- though I doubt they will last that long. You can freeze them for up to 3 months. Reheat 15–20 seconds in the microwave for a quick breakfast.

Muffins on a wooden cutting board with a plaid napkin

Frequently Asked Questions

Yes! These mini pancake muffins are perfect for meal prep and can be stored in the refrigerator for up to 5 days.

No. The maple syrup in the batter adds enough sweetness that they’re delicious on their own, but you can certainly dip them in extra syrup if you’d like.

Mini chocolate chips, blueberries, diced strawberries, sprinkles and cooked bacon are all great options.

They are! They’re easy to make ahead, freeze well, and are perfect for busy mornings, school breakfasts, or snacks.

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Ingredients

1 cup plain Greek yogurt
2 large eggs
2 tablespoons melted butter
¼ cup pure maple syrup
¼ cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon optional

Instructions

Preheat oven to 350°F. Prepare your mini muffin pan.
In a large mixing bowl, whisk together the Greek yogurt, eggs, melted butter, maple syrup, milk, and vanilla extract until smooth.
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined. Do not overmix.
Fold in any desired mix-ins.
Divide the batter evenly among the mini muffin cups, filling each about ¾ full.
Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, stir in ¼ -½ cup mini chocolate chips, blueberries, sprinkles or diced strawberries.
Store in an airtight container in the refrigerator for up to 5 days.

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