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Pancake Mini Muffins

Pancake Mini Muffins

Bite-sized pancake muffins that are perfect for quick, customizable breakfasts. Easy to make and fun to dip in syrup!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 43
Ingredients Method Notes

Ingredients
  

Pancake Muffins
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon cane sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 3 tablespoons butter melted and slightly cooled
  • 1 egg
  • 1 teaspoon vanilla extract
Optional Mix-ins
  • 1 teaspoon mini chocolate chips per muffin
  • 2-3 blueberries per muffin
  • 2-4 strawberries diced, per muffin
For Serving
  • maple syrup for dipping

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Grease a mini muffin tin with cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix.
  5. Distribute the pancake batter evenly into the prepared 24 mini muffin cups. Fill each cup about two-thirds full.
  6. If using, gently press your chosen mix-ins (chocolate chips, blueberries, or diced strawberries) into the top of the batter in each muffin cup.
  7. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the mini muffins cool in the tin for 2-3 minutes before carefully removing them to a wire rack to cool completely, or serve warm.
  9. Serve the pancake mini muffins warm with maple syrup for dipping.

Notes

These mini muffins are best served warm. They can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage. Reheat gently before serving.