Description
Delightful mini Pancake Muffins that bring the classic breakfast favorite into a fun, bite-sized treat. Perfect for parties or a quick snack, these muffins are fluffy and light, loaded with your choice of toppings like blueberries, strawberries, chocolate chips, or sprinkles. Easy to make with simple pantry staples and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs, slightly beaten
- 1 ½ teaspoons vanilla extract
- 3 tablespoons butter, melted and cooled
Optional Toppings
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the mini pancake muffins.
- Prepare Muffin Pan: Generously spray a mini-muffin pan with nonstick cooking spray to ensure the muffins release easily after baking.
- Make Buttermilk Substitute: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar. Set this mixture aside for a few minutes to curdle slightly; this acts as a buttermilk substitute.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Add Milk Mixture: Slowly whisk the milk and vinegar mixture into the dry ingredients, stirring just until incorporated to avoid overmixing.
- Incorporate Eggs and Butter: Continue whisking and add the slightly beaten eggs, vanilla extract, and melted cooled butter. Whisk until the batter is smooth with no visible streaks.
- Fill Muffin Cups: Spoon the pancake batter into the prepared mini muffin cups, filling each about two-thirds full to allow space for rising.
- Add Toppings: If desired, add 3-4 small blueberries, diced strawberries, mini chocolate chips, or colorful sprinkles on top of each muffin for extra flavor and visual appeal.
- Bake: Place the muffin pan in the preheated oven and bake for 15 minutes or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
Notes
- To prevent overmixing, whisk batter until just combined; some lumps are okay.
- Use fresh toppings only to maintain moisture and flavor inside the muffins.
- These mini muffins freeze well; store in an airtight container for up to 1 month.
- For dairy-free variation, substitute milk and butter with plant-based alternatives.
- Ensure butter is cooled before mixing to avoid cooking the eggs in the batter.
