Description

These Pancake Mini Muffins capture all the comfort of homemade pancakes in a convenient, portable form. Perfect for busy mornings, they are fluffy, tender, and can be customized with various add-ins for extra flavor.

Ingredients

Scale

1 ½ cups All-Purpose Flour
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
1 ¼ cups Milk
1 large Egg
¼ cup Melted Unsalted Butter or Neutral Oil
1 teaspoon Pure Vanilla Extract
Optional add-ins: ½ cup Mini Chocolate Chips, Fresh Blueberries, or Chopped Fruit

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin ti
In a large bowl, whisk together the flour, sugar, baking powder, and salt
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in any optional add-ins
Fill each muffin cup about two-thirds full with the batter
Bake for 10-14 minutes until edges are golden and a toothpick comes out clea
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely

Notes

For flavor variations, consider adding mini chocolate chips, berries, or crushed nuts. Adjust baking time if making larger muffins.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini muffins
Calories: 120 kcal
Sugar: 5g
Sodium: 160mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg