Pancake Mini Muffins
A delightful twist on traditional pancakes, these mini muffins are perfect for busy mornings or brunch, combining all the comforting flavors of pancakes into bite-sized goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup milk (whole or substitute)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter (cooled)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your mini muffin tin with nonstick spray or liners to prevent sticking.
- Whisk together the flour, baking powder, sugar, and salt in a mixing bowl until well combined.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently. It’s okay if there are a few lumps; that makes for a fluffy muffin!
- Fill each muffin cup about two-thirds full with the batter to allow for rising during baking.
- Bake in your preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
Serve warm with maple syrup, powdered sugar, fresh berries, or alongside scrambled eggs and bacon. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://www.tastysavvy.com/pancake-mini-muffins-pancake-muffins/