Pancake Mini Muffins

Start your mornings off right with pancake mini muffins – the perfect blend of flavor and convenience! These bite-sized treats are not just fun to eat; they are easy to make and customizable with your favorite mix-ins. Ideal for busy days, snacks, or special occasions, they are a hit for both kids and adults. Discover the simple recipe and tips to elevate your breakfast game. Click through to explore delicious variations and get baking today!

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Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or regular milk)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/2 cup chocolate chips (or blueberries)

Maple syrup for drizzling (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a mini muffin tin with muffin liners or spray with cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Fold in the chocolate chips or blueberries, ensuring they are evenly distributed through the batter.

Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Allow the mini muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Serve warm, drizzled with maple syrup if desired.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 24 mini muffins