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Riley Allen

Pancake Mini Muffins

These bite sized pancake mini muffins are so delicious and perfect for quick breakfasts on the go!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon cane sugar
  • 1 cup whole milk
  • 3 tablespoons butter melted and slightly cooled
  • 1 egg
  • 1 teaspoon vanilla extract
  • ΒΌ teaspoon salt
  • For topping
  • mini chocolate chips
  • strawberries
  • blueberries

Method
 

  1. Whisk together the flour, baking powder, and salt in a mixing bowl.
  2. In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
  3. Add the dry ingredients to the wet until just combined with a rubber spatula.
  4. Grease a mini muffin tin with cooking spray.
  5. Fill the mini muffin tin with batter (it will make all 24 mini muffins).
  6. Top the batter with mix-ins of choice or leave them plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options.
  7. Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
  8. Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately.
  9. Serve the mini muffins with maple syrup for dipping.

Notes

Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 70IU | Calcium: 25mg | Iron: 0.3mg