Description
These Pancake Mini Muffins are light, fluffy, and perfect for a grab-and-go breakfast. They’re easy to make, customizable with mix-ins like chocolate chips or berries, and ideal for meal prep. Enjoy them plain, dipped in syrup, or with your favorite toppings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Optional mix-ins: mini chocolate chips, blueberries, diced strawberries
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix milk, melted butter, egg, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed.
- Spoon batter into the mini muffin cups, filling them ¾ full.
- Add your choice of mix-ins and bake for 10-12 minutes until golden brown.
- Let cool for a few minutes before serving. Enjoy with syrup, honey, or nut butter!
Notes
- Don’t overmix the batter to keep muffins fluffy.
- Store in an airtight container in the fridge for up to 4 days or freeze for 3 months.
- Reheat in the microwave for 20-30 seconds.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American