Description
These Pancake Mini Muffins are bite-sized treats that combine the fluffy texture of classic pancakes with the convenience of muffins. Perfect for breakfast, snack time, or brunch, they are easy to make with simple pantry ingredients and can be customized with your favorite mix-ins like mini chocolate chips or fresh berries.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
Optional Mix-Ins
- Mini chocolate chips
- Strawberries
- Blueberries
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, stir together the cane sugar, whole milk, melted butter, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients using a rubber spatula, mixing just until everything is moistened to avoid overmixing and keeping the batter light and fluffy.
- Fill Muffin Cups: Spoon the batter into each cup of the prepared mini muffin tin and add your choice of optional mix-ins like mini chocolate chips, strawberries, or blueberries on top of each muffin.
- Bake: Place the muffin tin in the oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center of the muffins comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the mini muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Feel free to customize the mini muffins with your preferred mix-ins or toppings.
- Use fresh or frozen berries, but if using frozen, add them frozen to avoid bleeding into the batter.
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat mini muffins in the microwave for 10-15 seconds for a warm treat.
