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Back-to-School Pancake Muffin Bites

Delightful and fluffy pancake muffins perfect for busy mornings, customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 0.5 cup blueberries or chocolate chips

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir the dry ingredients well to ensure they are evenly mixed.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix.
  5. If you're using extras like blueberries or chocolate chips, gently fold them into the batter now.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake the muffin bites for about 15-18 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the muffin bites to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven when ready to enjoy. Experiment with spices or different fruits for flavor variations.