Description
Pancake Mini Muffins are a delicious and convenient twist on traditional pancakes, perfect for busy mornings or family gatherings. These bite-sized treats offer a soft, fluffy texture and can be easily customized with your favorite mix-ins like chocolate chips, strawberries, or blueberries. In just 25 minutes, you can whip up a batch that’s not only kid-friendly but also portable—ideal for snacks or lunchboxes without the syrup mess! Whether enjoyed plain or paired with maple syrup, yogurt dip, or nut butter, these mini muffins will quickly become a breakfast staple in your home.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 3 tablespoons butter (melted)
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon cane sugar
- Optional mix-ins: mini chocolate chips, strawberries, blueberries
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In one bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix together milk, melted butter, egg, vanilla extract, and sugar until smooth.
- Combine the wet and dry ingredients gently until just mixed; some lumps are fine.
- Fill each muffin cup with batter and add desired mix-ins on top.
- Bake for 10-12 minutes until golden brown; test with a toothpick for doneness.
- Let cool briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 90
- Sugar: 4g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg