Pancake Mini Muffins
Delicious bite-sized pancake muffins perfect for breakfast or a snack. Customize with your favorite toppings like chocolate chips, blueberries, or strawberries!
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk or substitute with milk and 1 teaspoon vinegar
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- mini chocolate chips, blueberries, or diced strawberries optional toppings
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with mini muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Spoon the batter into the mini muffin tin, filling each cavity about 2/3 full.
- If desired, sprinkle toppings like mini chocolate chips, blueberries, or diced strawberries onto each muffin.
- Bake in the preheated oven for 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the pancake mini muffins to cool in the pan for 2-3 minutes, then transfer them to a wire rack to cool completely.
- Serve warm for breakfast or as a snack, optionally with syrup or a dollop of butter.
Notes
You can substitute buttermilk with regular milk and 1 teaspoon of vinegar. Experiment with different toppings for variety.