Pancake Mini Muffins
These bite sized pancake mini muffins are so delicious and perfect for quick breakfasts on the go!
Servings: 24
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For topping
- mini chocolate chips
- strawberries
- blueberries
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet until just combined with a rubber spatula.
- Grease a mini muffin tin with cooking spray.
- Fill the mini muffin tin with batter (it will make all 24 mini muffins).
- Top the batter with mix-ins of choice or leave them plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options.
- Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately.
- Serve the mini muffins with maple syrup for dipping.
Video
Nutrition
Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 70IU | Calcium: 25mg | Iron: 0.3mg