Pancake Mini Muffins
Pancake mini muffins combine the fluffy goodness of pancakes in a convenient bite-sized form, perfect for breakfast, snacks, or desserts.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup milk (whole or substitute)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter (cooled)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a mini muffin tin with nonstick spray or liners.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
- Fill muffin tins about two-thirds full with batter.
Baking
- Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
Notes
These mini muffins can be served warm or at room temperature and are great with toppings such as syrup, fresh fruit, or yogurt. Store in an airtight container for up to 2 days or freeze for longer storage.