Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or snack time. With a fluffy texture and options for delicious toppings like mini chocolate chips, strawberries, and blueberries, they are easy to make and serve with maple syrup for dipping.
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 butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Toppings (Optional)
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract. Mix thoroughly until smooth.
- Combine Batter: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined. Avoid overmixing to maintain a tender texture.
- Prepare Muffin Tin: Grease a mini muffin tin using cooking spray to prevent sticking.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin cups, filling each almost full. The batter will make approximately 24 mini muffins.
- Add Toppings: Sprinkle your choice of toppings on each muffin cup—use 2-3 blueberries, 2-3 strawberry chunks, or about 1 teaspoon of mini chocolate chips per muffin for variety.
- Bake Muffins: Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins rest in the pan for 2-3 minutes after baking, then remove and serve immediately with maple syrup for dipping.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- You can customize toppings based on preference—try nuts or other fruits.
- Serve warm for the best flavor and texture.
- Leftover muffins can be stored in an airtight container for 2 days and reheated gently.
- Use cooking spray or butter generously to prevent sticking in the mini muffin tin.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 65
- Sugar: 3g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 25mg
