Pancake Mini Muffins Recipe

Introduction

Pancake mini muffins are a fun and delicious twist on classic pancakes, perfect for a quick breakfast or snack. These bite-sized treats are easy to make and can be customized with your favorite mix-ins like berries or chocolate chips.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon cane sugar
• 1 cup whole milk
• 3 tablespoons butter (melted and slightly cooled)
• 1 egg
• 1 teaspoon vanilla extract
• Mini chocolate chips (optional)
• Strawberries (optional, chopped)
• Blueberries (optional)

Instructions

1. Step 1: Whisk together the flour, baking powder, and salt in a mixing bowl.
2. Step 2: In a separate bowl, mix the cane sugar, milk, melted butter, egg, and vanilla extract until combined.
3. Step 3: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
4. Step 4: Grease a mini muffin tin with cooking spray to prevent sticking.
5. Step 5: Fill each muffin cup with batter. This recipe makes about 24 mini muffins.
6. Step 6: Top each muffin with your choice of mix-ins like 2-3 blueberries, a few chunks of strawberry, or about 1 teaspoon of mini chocolate chips.
7. Step 7: Bake in a preheated oven at 400 degrees Fahrenheit for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 2-3 minutes before removing them.
9. Step 9: Serve warm with maple syrup for dipping.

Tips & Variations

• Use different fruits or nuts to vary the flavors and textures of your mini muffins.
• For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil instead of butter.
• If you prefer sweeter muffins, increase the sugar by 1-2 tablespoons.
• Make sure not to overmix the batter to keep the muffins light and fluffy.

Storage

Store leftover mini muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm them in the oven or microwave until heated through. These muffins also freeze well for up to 1 month; thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it includes a binding agent, or add ¼ teaspoon of xanthan gum for better texture.

Can I make these mini muffins ahead of time?

Absolutely! You can prepare the batter in advance and bake the muffins just before serving, or bake them ahead and store as mentioned. They make a convenient grab-and-go breakfast or snack.

Pancake Mini Muffins Recipe

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★★★★★

4.7 from 53 reviews

These Pancake Mini Muffins are a delightful twist on classic pancakes, baked into bite-sized muffins perfect for breakfast or snacks. They feature a fluffy texture with options for mini chocolate chips, strawberries, or blueberries, baked to golden perfection and best enjoyed with maple syrup.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon cane sugar

Wet Ingredients

• 1 cup whole milk
• 3 tablespoons butter, melted and slightly cooled
• 1 egg
• 1 teaspoon vanilla extract

Add-ins

• Mini chocolate chips (as desired)
• Strawberries, chopped (as desired)
• Blueberries (as desired)

Instructions

1. Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, salt, and cane sugar in a mixing bowl to evenly distribute the leavening and seasonings.
2. Mix Wet Ingredients: In a separate bowl, combine the whole milk, melted and cooled butter, egg, and vanilla extract until fully blended to create a smooth mixture.
3. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing to ensure fluffy muffins.
4. Prepare Muffin Tin: Grease a mini muffin tin generously with cooking spray to prevent sticking and to help muffins release easily.
5. Fill Muffin Tin: Spoon the batter evenly into the mini muffin cups; this recipe makes about 24 mini muffins in total.
6. Add Toppings: Top each muffin with your choice of mix-ins such as 2-3 blueberries, 2-3 pieces of strawberry chunks, or about 1 teaspoon of mini chocolate chips to create different flavors.
7. Bake Muffins: Place the muffin tin in a preheated oven at 400°F (204°C) and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Slightly: Let the muffins rest in the pan for 2-3 minutes to firm up slightly before removing them carefully.
9. Serve: Serve the warm mini muffins immediately, paired with maple syrup for dipping to enhance the pancake flavor profile.

Notes

• Do not overmix the batter to maintain a light and fluffy texture.
• Mix-ins like fruits and chocolate should be added on top of the batter to prevent sinking.
• Use a toothpick test to check doneness as baking times can vary slightly by oven.
• These mini muffins are best served warm but can be stored in an airtight container for up to 2 days.
• Reheat gently in the oven or microwave before serving for the best texture.

Keywords: pancake mini muffins, mini muffins, breakfast muffins, baked pancakes, easy breakfast recipe, bite-sized muffins