Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pancake Mini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 24 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized treats perfect for breakfast or a snack. Light, fluffy, and easy to customize with your favorite toppings like blueberries, chocolate chips, or nuts, these mini muffins bake quickly and offer a convenient, delicious way to enjoy pancake flavors without the fuss of stovetop cooking.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Optional Toppings

  • Mini chocolate chips
  • Fresh blueberries
  • Diced strawberries
  • Chopped nuts
  • Maple syrup

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini muffin liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together thoroughly until well blended.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until fully incorporated and smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Avoid overmixing to keep the muffins tender and fluffy.
  5. Fill Muffin Tin: Use a tablespoon or a small ice cream scoop to fill each mini muffin cup about three-quarters full with the batter, leaving space for rising.
  6. Add Toppings: If desired, sprinkle your choice of mini chocolate chips, fresh blueberries, diced strawberries, or chopped nuts on top of each filled muffin cup for extra flavor and texture.
  7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 10-12 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  8. Cool Muffins: Remove the pan from the oven and allow the pancake mini muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Serve: Serve the mini muffins warm, optionally drizzled with maple syrup, or enjoy them plain as a quick and tasty breakfast treat.

Notes

  • Do not overmix the batter to avoid tough muffins.
  • Adjust toppings according to preference or dietary restrictions.
  • Use fresh fruit toppings for best flavor and texture.
  • These mini muffins freeze well for up to one month; thaw before serving.
  • Customize sweetness level by adjusting sugar or adding flavored syrups.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfulmealguide.com/pancake-mini-muffins-recipe/