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Pancake Mini Muffins

A fun, bite-sized treat that combines the fluffy comfort of pancakes with the convenience of muffins, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 12 mini muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Optional Toppings
  • to taste chocolate chips
  • to taste blueberries
  • to taste sliced bananas

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease them.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are fine.
  5. Fold in any optional toppings like chocolate chips or blueberries.
  6. Spoon the batter into the mini muffin tins, filling each about two-thirds full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm with your favorite toppings.

Notes

For substitutions, whole wheat flour can be used for a healthier option. Avoid overmixing to prevent dense muffins. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for a few minutes.