Mini Pancake Muffins
Mini pancake muffins are a fun and delicious twist on traditional pancakes, perfect for a quick breakfast or snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Add-ins
- chocolate chips or fruit Customize with your favorite mix-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If desired, fold in chocolate chips or fruit.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake for 12-15 minutes or until lightly golden and a toothpick comes out clean.
- Let cool for a few minutes before removing from the tin.
Notes
Serve warm or at room temperature. Great on their own or with syrup, honey, powdered sugar, fresh fruit, or whipped cream. Store in an airtight container at room temperature or refrigerate for up to a week. For freezing, wrap each muffin in plastic wrap and place in a freezer bag for up to a month.
Nutrition
Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 2gSodium: 120mgSugar: 2g
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