Pancake Mini Muffins
Pancake Mini Muffins are fluffy, bite-sized breakfast treats that bring the classic flavor of pancakes into an easy baked muffin form. These mini pancake muffins are quick to make, perfect for busy mornings, and customizable with mix-ins like chocolate chips, blueberries, or strawberries. Serve them warm with maple syrup for a fun and delicious breakfast or snack.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional Mix-ins
- Mini chocolate chips
- Fresh blueberries
- Chopped strawberries
- Cinnamon sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a mini muffin pan or line it with mini muffin liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined. Do not overmix the batter.
- Fold in optional mix-ins like chocolate chips or blueberries if desired.
- Spoon the batter into the mini muffin cups, filling each about ¾ full.
- Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 2–3 minutes, then transfer them to a cooling rack.
Notes
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Mini muffins bake quickly, so check them early to prevent overbaking.
- Brush the tops with melted butter and sprinkle powdered sugar for extra flavor.
- Serve with maple syrup for dipping for a classic pancake experience.