Fluffy Microwave Mug Pancakes

# What You’ll Use:

01 - 4 tbsp all-purpose flour

02 - 1/2 tsp baking powder

03 - 1 tbsp granulated sugar

04 - Pinch of salt

05 - 3 tbsp milk

06 - 1 tbsp melted unsalted butter (plus extra for greasing)

07 - 1/4 tsp vanilla extract

08 - 1 tbsp mini chocolate chips or blueberries

09 - Maple syrup or fresh fruit, to serve

01 - Grease a large microwave-safe mug lightly with melted butter.

02 - In the mug, combine flour, baking powder, sugar, and salt. Mix well.

03 - Add milk, melted butter, and vanilla extract. Stir until just combined with no visible flour; do not overmix.

04 - Gently fold in chocolate chips or blueberries if using.

05 - Microwave on high for 90 seconds, or until the pancake has risen and is set in the center. Microwave times may vary by appliance.

06 - Let cool for 1 minute before serving. Top with maple syrup, fruit, or your favorite pancake toppings.

01 -

It genuinely tastes like pancakes despite the unconventional method, which still surprises me every time.
Your kitchen stays almost untouched, which means fewer dishes and more time to actually enjoy your breakfast.
The entire process fits into the gap between rolling out of bed and needing to be functional.

02 -

Overmixing is the silent killer of texture here; I ruined at least four mugs before realizing that a few flour specks are fine and actually preferable to a dense rubber pancake.
Your microwave's wattage changes everything, so the first time you make this, set a timer for 75 seconds and peek inside before committing to the full 90.

03 -

Measuring dry ingredients by weight rather than volume creates more consistent results across different microwaves and skill levels.
If your pancake rises and overflows slightly, embrace it—the edges crisp up beautifully and are actually the best part of eating straight from the mug.