Mini Pancake Muffins
Delightful bite-sized muffins that combine the fun of pancakes with the convenience of mini treats, perfect for busy mornings or snacks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Toppings
- to taste chocolate chips
- to taste blueberries
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or using muffin liners to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix well.
- Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay!
- Add Toppings: If you’re using chocolate chips or berries, gently fold them into the batter.
- Fill the Muffin Tin: Spoon the batter into the muffin cups, filling each about two-thirds full.
Baking
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature.
Notes
Pro Tips: Don’t overmix to keep muffins light and fluffy. Experiment with flavors like cinnamon, nutmeg, or banana puree for added moisture and taste.