Easy Pancake Mini Muffins

These Pancake Mini Muffins are the ultimate solution for busy mornings. Fluffy, bite-sized, and endlessly customizable, they bring the comfort of pancakes in an easy-to-eat muffin form. Whether topped with fresh fruit or chocolate chips, they’re a hit with kids and adults alike.

Why You’ll Love This Recipe

• Quick & Easy: Minimal prep and bake time.
• Kid-Friendly: Perfectly portioned and fun to eat.
• Customizable: Choose your favorite toppings—chocolate chips, blueberries, or strawberries.
• Great for Meal Prep: Store well and reheat quickly.

Ingredients

Batter:

• 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, diced
• Blueberries

Directions

1. Preheat the Oven:
   Preheat your oven to 400°F (204°C). Lightly grease a mini muffin tin with cooking spray.
2. Mix Dry Ingredients:
   In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
3. Combine Wet Ingredients:
   In a separate large bowl, combine 1 tablespoon cane sugar, 1 cup whole milk, 3 tablespoons melted (slightly cooled) butter, 1 egg, and 1 teaspoon vanilla extract. Whisk until well combined.
4. Combine Batter:
   Slowly add the dry mixture to the wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
5. Fill Muffin Tin:
   Evenly spoon the batter into the greased mini muffin tin. This recipe makes 24 mini muffins.
6. Add Toppings:
   Add your preferred toppings to each muffin. Use 1 teaspoon of mini chocolate chips, or 2–3 small pieces of diced strawberries or blueberries per muffin.
7. Bake:
   Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Serve:
   Let muffins rest in the pan for 2–3 minutes, then remove and transfer to a wire rack. Serve warm with maple syrup for dipping.

Pro Tips and Variations

• Don’t Overmix: To keep muffins light and fluffy, mix only until the batter is just combined.
• Use a Cookie Scoop: Helps evenly distribute batter in each muffin cup.
• Flavor Variations: Try cinnamon sugar, chopped nuts, or mini white chocolate chips for variety.

Serving Suggestions

• Pair with a side of yogurt or fruit for a balanced breakfast.
• Serve with a small cup of warm maple syrup for dipping—just like mini pancake dippers!

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Freeze in a single layer, then transfer to a zip-top bag. Keeps well for 1 month.
• Reheat: Microwave for 10–15 seconds until warm.

FAQs

Can I use frozen berries?
Yes, but thaw and pat them dry first to avoid adding excess moisture.

Can I use almond milk instead of whole milk?
Yes, any milk will work as a substitute.

Can I make these gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking flour blend.

Conclusion

These Pancake Mini Muffins are the perfect grab-and-go breakfast. Fluffy, golden, and easy to make, they’re a fun twist on a morning classic. Make a batch today and enjoy pancake perfection in every bite!

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