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Pancake Mini Muffins

Delightful mini muffins that capture the essence of fluffy pancakes, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Use almond or oat milk for a dairy-free option.
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Extras
  • optional chocolate chips or blueberries

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a mini muffin pan with paper liners, or lightly grease it.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir together until evenly mixed.
  3. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and combined.
  4. Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together until just combined, being careful not to overmix; a few lumps are fine.
  5. If using, fold in the chocolate chips or blueberries into the batter.
Baking
  1. Scoop the batter into the mini muffin pan, filling each cup about two-thirds full.
  2. Place the muffin pan in the preheated oven and bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature, topped with your favorites!

Notes

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, place in the freezer for up to three months. Reheat in the microwave for about 10-15 seconds.