Description
Pancake Mini Muffins are a delightful bite-sized treat that combines the fluffy goodness of pancakes with the convenience of muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Optional: chocolate chips or blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If desired, fold in chocolate chips or blueberries.
- Fill each mini muffin cup about 2/3 full with batter.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the tin.
Notes
- Store leftovers in an airtight container for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Feel free to customize with your favorite mix-ins.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 70
- Sugar: 2g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pancake Mini Muffins, breakfast, snack, bite-sized treat