Irresistible Pancake Mini Muffins Perfect for Quick Mornings

Enjoy fluffy, bite-sized Irresistible Pancake Mini Muffins, perfect for quick mornings or kid-friendly snacks.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Flour Consider using whole wheat flour for a nutritious boost.
2 teaspoons Baking Powder Ensure it's fresh for optimal results.
1 quarter cup Sugar Try brown sugar for a richer flavor profile.
1 teaspoon Salt Enhances overall flavor.
1 cup Milk Almond milk or buttermilk are great dairy-free alternatives.
1 large Egg Substitute with flax eggs for a vegan option.
1 quarter cup Melted Butter Can be replaced with coconut oil for a dairy-free delight.
1 teaspoon Vanilla Extract Use almond extract for a unique twist.

Equipment

mini muffin tin
mixing bowls
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) to ensure even baking.
Grease a mini muffin tin or line it with mini paper liners.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, mix the milk, eggs, melted butter, and vanilla extract until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Fill each muffin cup about two-thirds full with the batter.
Bake for 12-15 minutes, or until a toothpick comes out clean.
Let them cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 10IUCalcium: 5mgIron: 4mg

Notes

These mini muffins can be customized with various mix-ins and are perfect for a quick breakfast or snack. Allowing the batter to rest can enhance fluffiness.

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