Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, perfect for breakfast or a snack. Light, fluffy, and bursting with flavor, they are easy to make and fun to eat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter
- melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together the flour, baking powder, cane sugar, and salt.
- In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm and enjoy!
Notes
These mini muffins can be stored in an airtight container for up to 3 days. Try adding chocolate chips or blueberries for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2–3 mini muffins
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Pancake Mini Muffins, mini muffins, pancake recipe, breakfast, American dessert