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Pancake Mini Muffins

Pancake Mini Muffins That Make Mornings Brighter and Sweeter

These Pancake Mini Muffins are fluffy, customizable, and perfect for busy mornings, offering a delightful treat that everyone can enjoy.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 ½ cups All-Purpose Flour Provides structure and tenderness
  • ¼ cup Granulated Sugar Sweetens muffins
  • 1 tbsp Baking Powder Leavening agent
  • ½ tsp Baking Soda Boosts flavor
  • ½ tsp Salt Balances sweetness
  • 1 cup Buttermilk Can be substituted with milk mixed with vinegar or lemon juice
  • 1 large Egg Binds ingredients
  • ¼ cup Unsalted Butter (melted) Infuses buttery flavor
  • 1 tsp Vanilla Extract Enhances flavor profile
For the Toppings
  • ½ cup Mini Chocolate Chips Melts in mouth
  • ½ cup Fresh Blueberries Juicy and sweet
  • ½ cup Diced Strawberries Brings a refreshing touch
  • ¼ cup Chopped Nuts Adds crunch and texture

Equipment

  • Mini muffin tin
  • mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions for Pancake Mini Muffins
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with mini muffin liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined. It's okay to have a few lumps.
  5. Fill each mini muffin cup about three-quarters full with batter using a tablespoon or small scoop.
  6. Sprinkle your desired toppings on top of the batter in each muffin cup.
  7. Place the muffin tin in the preheated oven and bake for 10–12 minutes until a toothpick comes out clean.
  8. Remove from the oven and cool in the pan for about 5 minutes before transferring to a wire rack.
  9. Serve warm, drizzled with maple syrup or plain.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 60mgIron: 0.5mg

Notes

For best results, avoid overmixing the batter to maintain fluffiness. Store leftovers in an airtight container for up to 3 days.

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