Description
These Pancake Mini Muffins are a delightful twist on classic pancakes, baked into bite-sized muffin form for quick and easy breakfast or snack options. Featuring a tender, fluffy texture with options for mix-ins like chocolate chips, blueberries, and strawberries, these mini muffins bake in just over 10 minutes and pair perfectly with maple syrup for dipping.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Mix-ins and Toppings
- Mini chocolate chips (approximately 1 tsp per muffin as desired)
- Strawberries, cut into chunks
- Blueberries
- Cooking spray (for greasing muffin tin)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents.
- Prepare Wet Ingredients: In a separate bowl, combine the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract. Mix well until smooth and evenly incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Gently fold together using a rubber spatula until just combined; avoid overmixing to keep the muffins tender.
- Grease Muffin Tin: Lightly spray a mini muffin tin with cooking spray to prevent sticking. This will ensure easy removal of the muffins after baking.
- Fill Muffin Tin: Spoon the batter evenly into the mini muffin cups, filling each nearly full to yield 24 muffins in total.
- Add Mix-ins: Top each muffin batter with your choice of mix-ins such as 2-3 blueberries, 2-3 small strawberry chunks, or about 1 teaspoon of mini chocolate chips for varied flavor options. Alternatively, leave some plain.
- Bake: Preheat your oven to 400°F (200°C). Bake the mini muffins for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to rest in the pan for 2 to 3 minutes to set. Then carefully remove from the pan and serve immediately for best taste and texture.
- Optional Serving Suggestion: Serve these mini pancake muffins with maple syrup for dipping, adding an extra touch of sweetness and classic pancake flavor.
Notes
- Do not overmix the batter to maintain light and fluffy muffins.
- Use fresh blueberries and strawberries for the best flavor and texture.
- Mini chocolate chips melt slightly and add a sweet surprise inside the muffins.
- If your oven runs hot, check the muffins as early as 9 minutes to prevent overbaking.
- These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
