Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized treats perfect for a quick and easy breakfast on the go. They are fluffy, flavorful, and customizable with your favorite mix-ins.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients:
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
Optional:
- ¼ cup mini chocolate chips or blueberries
- Maple syrup for serving
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a mini muffin tin.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, egg, vanilla extract, and melted butter.
- Combine Mixtures: Pour wet ingredients into dry ingredients and mix until just combined.
- Add Optional Ingredients: Gently fold in mini chocolate chips or blueberries, if desired.
- Bake: Divide batter into muffin cups and bake for 10-12 minutes until golden.
- Serve: Allow to cool slightly before serving warm with maple syrup.
Notes
- You can customize these mini muffins with various mix-ins like bananas, cinnamon, or sprinkles.
- These mini muffins are freezer-friendly and can be easily reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 55
- Sugar: 2 g
- Sodium: 70 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
