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Hannah

Mini Pancake Muffins: Delightful Bites to Try Today!

Mini Pancake Muffins are delightful bite-sized treats that combine the flavors of pancakes and muffins, perfect for breakfast or a snack.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 mini muffins
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips optional

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  3. In a separate bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. If using, gently fold in the mini chocolate chips.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1mini muffinCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgSugar: 1g

Notes

  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor.

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