Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, perfect for a quick and easy breakfast or snack. Baked in a mini muffin tin, they are bite-sized and customizable with your favorite mix-ins.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
Optional Mix-ins:
- Mini chocolate chips
- Blueberries
- Diced strawberries
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
- Combine Ingredients: Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
- Add Mix-ins: Gently fold in desired mix-ins if using.
- Fill Muffin Cups: Divide batter evenly among mini muffin cups, filling each about 3/4 full.
- Bake: Bake for 10–12 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool for 5 minutes before removing from the pan. Serve warm with maple syrup.
Notes
- You can make these ahead and freeze them—reheat in the microwave for 20–30 seconds.
- For a healthier option, use half whole wheat flour and add mashed banana for natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 2g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
