Pancake Mini Muffins
Pancake Mini Muffins are a delightful twist on traditional pancakes, perfectly sized for snacking and customizable with various mix-ins.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk Can substitute with non-dairy milk.
- 3 tablespoons butter (melted and slightly cooled)
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- to taste mini chocolate chips
- to taste strawberries (chopped)
- to taste blueberries
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin with cooking spray.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined with a rubber spatula.
Cooking
- Fill the mini muffin tin with batter. This will make about 24 mini muffins.
- Top the batter with your choice of mix-ins, such as 2-3 blueberries, 2-3 strawberry chunks, and about 1 teaspoon of mini chocolate chips.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 2-3 minutes before transferring them to a serving plate.
Notes
Best served warm with maple syrup for dipping. Store in an airtight container for 2-3 days at room temperature or freeze for up to a month.