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Irresistible Pancake Mini Muffins

Irresistible Pancake Mini Muffins: Bite-Sized Bliss Awaits

Enjoy these Irresistible Pancake Mini Muffins, combining fluffy pancakes and muffins for a delightful breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour or whole wheat flour
  • 2 teaspoons Baking Powder ensure it's fresh
  • 1/4 cup Granulated Sugar or brown sugar for deeper flavor
  • 1/4 teaspoon Salt to enhance taste
  • 1 cup Milk or almond milk/buttermilk
  • 2 large Eggs or flaxseed meal with water for vegan
  • 1/4 cup Melted Butter or coconut oil for dairy-free
  • 1 teaspoon Vanilla Extract optional for flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with nonstick spray or liners.
  2. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Mix until blended.
  3. In another bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry mixture, stirring gently until just combined, with a few lumps.
  5. Fill each muffin cup about two-thirds full and add mix-ins if desired.
  6. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  7. Let cool for 5 minutes in the tin before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 100mgSugar: 5gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 3 days, in the fridge for a week, or frozen for up to 3 months.

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