Description
Mini pancake muffins are a quick, mess-free twist on traditional pancakes. Baked to golden perfection, they’re fluffy, portable, and endlessly customizable with your favorite toppings. Great for breakfast, brunch, or snacks on the go!
Ingredients
Scale
- 1 cup milk
- 3 tbsp melted butter
- 1 large egg
- 1 tbsp cane sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional toppings: mini chocolate chips, blueberries, diced strawberries, or sprinkles
Instructions
- Preheat oven to 400°F (200°C). Grease a 24-cup mini muffin tin.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, combine milk, melted butter, egg, sugar, and vanilla.
- Fold wet ingredients into dry until just combined.
- Fill muffin cups 3/4 full, then add toppings as desired.
- Bake for 10–12 minutes or until golden and a toothpick comes out clean.
- Cool for a few minutes before serving warm with maple syrup or as-is.
Notes
- Don’t overmix the batter to keep muffins light.
- Customize toppings for variety in each batch.
- Store leftovers in an airtight container for 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American