Mini Veggie-Packed Pancake Muffins
Mini savory pancakes filled with shredded carrots, zucchini, and cheese, baked in muffin tins for an easy hand-held breakfast or snack. This american-inspired kid friendly (vegetarian) ready in about 30 minutes layers all-purpose flour, baking powder, milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup milk
- 1 large egg
- 1/2 cup shredded carrot
- 1/2 cup, squeezed dry shredded zucchini
- 1/2 cup shredded cheddar cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp, for greasing olive oil
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with 1 tbsp olive oil.
- Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 3: In a separate bowl, beat 1 large egg with 3/4 cup milk until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Step 4: Fold in 1/2 cup shredded carrot, 1/2 cup shredded and well-squeezed zucchini, and 1/2 cup shredded cheddar cheese until evenly mixed.
- Step 5: Spoon the batter evenly into the prepared muffin cups, filling about 3/4 full.
- Step 6: Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the tin.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mini Veggie-Packed Pancake Muffins take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mini Veggie-Packed Pancake Muffins?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mini Veggie-Packed Pancake Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mini Veggie-Packed Pancake Muffins for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mini Veggie-Packed Pancake Muffins vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
