Description
These delightful pancake mini muffins offer all the classic flavors of a warm, griddle-cooked breakfast in a convenient, portable bite. By baking standard pancake batter in a mini muffin tin, you create perfectly portioned, fluffy treats that are golden on the outside and moist on the inside. Ideal for busy mornings or meal prep, these versatile muffins can be customized with your favorite toppings like chocolate chips or fresh berries, making them a perfect grab-and-go option for the whole family.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cane sugar
1 cup whole milk
3 tablespoons butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
Mixed toppings such as chocolate chips, strawberries, or blueberries
Instructions
Whisk together the flour, baking powder, and salt in a large mixing bowl.
Combine the cane sugar, milk, melted butter, egg, and vanilla extract in a separate medium bowl.
Add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined.
Preheat your oven to 400 degrees Fahrenheit and grease a 24-cup mini muffin tin with cooking spray.
Distribute the batter evenly into the 24 muffin cups.
Add your desired toppings to the top of each muffin.
Bake for 12 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before removing from the pan.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. You can use standard pancake mix instead of flour and baking powder if preferred.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 85
- Sugar: 3g
- Sodium: 95mg
- Fat: 3.5g
- Saturated Fat: 2g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 25mg