Description
These Pancake Mini Muffins are a fun and convenient way to enjoy the flavors of pancakes in a bite-sized treat. Perfect for breakfast or as a snack, these mini muffins are easy to make and customizable with your favorite mix-ins.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup mini chocolate chips or blueberries
- Maple syrup for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 24-cup mini muffin tin.
- Mix dry ingredients: In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, egg, melted butter, and vanilla.
- Combine and bake: Mix wet ingredients into dry ingredients, fold in optional mix-ins, divide into muffin cups, and bake for 10-12 minutes until golden.
- Serve: Let cool slightly before serving warm with maple syrup.
Notes
- These mini muffins freeze well—reheat in the microwave for 20–30 seconds.
- Experiment with different mix-ins like strawberries, cinnamon, or bananas for variety.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 60
- Sugar: 3g
- Sodium: 70mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
