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Sweet Cream Pancake Muffin Bites

These are a delightful and tasty breakfast for everyone. Super easy and quick to the breakfast table.

You will need: 

1 cup self rising flour*

Pinch of salt 

3 tablespoons sugar (less if desired) 

⅔ cup heavy cream or half and half

1/3 cup milk 

1 teaspoon vinegar 

1 large egg

1 tablespoon maple syrup

1 teaspoon vanilla extract 

2 tablespoons melted butter 

½ cup mini chocolate chips, chopped chocolate or other desired mix-ins 

Makes 24ish mini muffin bites

Let's Get Started! 
Heat oven to 350 degrees. Liberally spray mini muffin tin with non-stick cooking spray. My favorite is one with flour mixed in for baking. Set aside. 
mini muffin tin with getting sprayed with non stick spray

In a medium sized mixing bowl whisk together flour, salt and sugar. 

whisking flour and sugar together
In another small/medium sized bowl, stir together egg, cream, milk, vinegar, maple syrup, vanilla and melted butter. 

If you don’t have cream or half and half and want to use all milk, add the milk in increments. You don’t want this batter to be runny like traditional pancake batter but thick like a pound cake batter. 

maple syrup into wet ingredients  

Pour wet ingredients into the dry ingredients. Stir together just until combined. 

At this point you can add ½ cup chocolate or other mix-ins. You can also divide the batter into several smaller bowls to have a variety or mix-ins. Examples: blueberries, jam, nuts, raisins, oats...the possibilities are endless. Reserve a few of your mix-in’s to sprinkle on top just before baking.

adding mini chocolate chips

Using a small scoop, add a scant tablespoon of batter to each cavity in your muffin tin. You may have a small amount of batter left in the mixing bowl. Bake in a second muffin tin or second bake. 


Sprinkle tops of batter with remaining chocolate chips.

sprinkle with chocolate chips

Bake for 7-9 mins until slightly golden brown around the edges and the middles spring back when pressed with your finger. Resist the urge to bake them more for color. They will over bake and be tough when cooled.

Cool mini muffins in the tin for a few mins before attempting to remove. You may need to use a small spoon to scoop them out. 

baked until gloden brown around the edges    using a spoon to remove from muffin tin

Serve with warmed salted butter and extra syrup! Yum!

finished muffin   kids reaching for muffins

    Extras can be stored in an air tight container in the fridge and warmed up for a quick breakfast bite or snack. Wrap in a damp paper towel and warm for 10 seconds at a time. 

    *if you don’t have self rising flour, you can use 1 cup all purpose flour plus 1 teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon salt. 

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