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Mini Pancake Muffins

Mini Pancake Muffins: Fluffy Bites for Busy Mornings

Mini Pancake Muffins are tiny, fluffy morsels that blend the taste of pancakes with the convenience of muffins, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Swap for gluten-free blend if desired.
  • 2 teaspoons Baking Powder Ensure it's fresh for maximum rise.
  • 1/4 teaspoon Salt Enhances flavor.
  • 2 tablespoons Granulated Sugar Can substitute with honey or maple syrup.
  • 3/4 cup Milk Any non-dairy milk works for a vegan option.
  • 1 large Egg Can replace with a flax egg for vegan.
  • 2 tablespoons Unsalted Butter Use vegetable oil for dairy-free option.
  • 1 teaspoon Vanilla Extract Almond extract can give a unique twist.
  • as needed Non-stick Cooking Spray Ensures muffins don’t stick.
Optional Toppings
  • as desired Maple Syrup Classic drizzle.
  • as desired Fresh Berries e.g., blueberries, strawberries, raspberries.
  • as desired Chocolate Chips For added sweetness.
  • as desired Whipped Cream For a special treat.
  • as desired Powdered Sugar For an elegant finish.

Equipment

  • Mixing bowl
  • whisk
  • Muffin tin
  • spatula

Method
 

Preparation Steps
  1. In a large mixing bowl, whisk together flour, baking powder, salt, and sugar until fully combined.
  2. In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry mixture and fold gently until no dry flour remains.
  4. Allow the batter to rest for 5-10 minutes while preheating the oven to 375°F (190°C).
  5. Spray a mini muffin tin with non-stick cooking spray or use muffin liners.
  6. Fill each muffin cup about ¾ full with the batter.
  7. Add optional toppings like fresh berries or chocolate chips over the batter.
  8. Bake in the preheated oven for 10-12 minutes, until golden brown.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  10. Serve warm with any desired toppings and store leftovers in an airtight container.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 100mgSugar: 2gCalcium: 10mgIron: 0.5mg

Notes

Mix just until combined to keep muffins light and fluffy. Use fresh ingredients for the best results.

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