Description
Delight in these easy-to-make Pancake Mini Muffins, perfect for a quick breakfast or snack. Soft, fluffy, and packed with classic pancake flavors, these mini muffins can be customized with your favorite mix-ins like chocolate chips or berries.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
Optional Mix-ins
- Mini chocolate chips
- Strawberries
- Blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk the cane sugar, whole milk, melted butter, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until combined to keep the batter light and fluffy.
- Add Batter to Muffin Tin: Spoon the batter into the greased mini muffin tin cups, filling each about three-quarters full. Sprinkle your chosen mix-ins like mini chocolate chips or berries on top.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely or be served warm.
Notes
- Do not overmix the batter to keep the muffins tender.
- Feel free to customize with your favorite mix-ins such as nuts or dried fruit.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a dairy-free butter alternative.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
