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Pancake Mini Muffins

Pancake Mini Muffins are a delightful fusion of classic pancakes and convenient muffins, offering a bite-sized treat perfect for breakfast or snacking. These fluffy morsels maintain the beloved flavors of pancakes, making them a favorite among both kids and adults. With a simple list of ingredients and minimal prep time, you can easily whip up a batch that fills your kitchen with the warm aromas of vanilla and maple syrup. Customize these mini muffins with your favorite mix-ins like chocolate chips or fresh berries for an extra burst of flavor. Whether enjoyed fresh out of the oven or stored for busy mornings, Pancake Mini Muffins promise satisfaction in every delicious bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 cup granulated sugar
  • 3/4 cup milk whole or alternative
  • 2 large eggs
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a bowl, whisk together the flour, baking powder, and sugar.
  3. In another bowl, whisk the eggs with milk and vanilla until smooth.
  4. Gently combine wet and dry ingredients; stir until just incorporated without overmixing.
  5. Fill muffin cups two-thirds full with batter.
  6. Bake for 12-15 minutes until golden brown; check doneness with a toothpick.

Nutrition

Serving: 1muffin (30g)Calories: 80kcalCarbohydrates: 14gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gCholesterol: 30mgSodium: 50mgSugar: 4g

Notes

Store leftovers in an airtight container at room temperature for up to two days.
For healthier options, swap all-purpose flour for whole wheat flour or use applesauce instead of sugar.

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