Description
Mini Pancake Muffins are a fun twist on traditional pancakes, offering bite-sized, fluffy delights perfect for busy mornings or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Optional toppings (e.g., blueberries, chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed, being careful not to overmix.
- If desired, fold in blueberries or chocolate chips for added flavor.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until golden brown.
- Allow to cool before serving.
Notes
Do not overmix the batter for fluffy muffins. You can also experiment with various flavors and toppings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg