Irresistible Pancake Mini Muffins for Cozy Mornings

Delicious Irresistible Pancake Mini Muffins blend fluffy pancakes and muffins, perfect for busy mornings.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup all-purpose flour
2 teaspoons baking powder ensure it's fresh
2 tablespoons sugar can substitute with brown sugar
1/2 teaspoon salt essential for balance
3/4 cup milk almond milk or buttermilk can be used
2 large eggs room temperature
1/4 cup melted butter can substitute with coconut oil
1 teaspoon vanilla extract optional but recommended

For the Mix-Ins (optional)

1/2 cup chocolate chips sweet pockets of delight
1/2 cup blueberries fresh or frozen
1 medium diced bananas preferably overripe

Equipment

Mini muffin tin
Mixing Bowls
Whisk
Spatula
Oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Grease a mini muffin tin with butter or non-stick spray.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the wet ingredients: milk, eggs, melted butter, and vanilla extract.
Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined.
Carefully fill each muffin cup about two-thirds full with the batter and bake for about 12-15 minutes.
Once baked, let the muffins cool for a few minutes before serving warm with maple syrup or yogurt.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgSugar: 5gVitamin A: 100IUCalcium: 100mgIron: 0.5mg

Notes

These mini muffins are perfect for customization with different mix-ins to suit your family's taste preferences.

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