why make this recipe
Mini Pancake Muffins are perfect for those who love pancakes but want something bite-sized and easy to eat. They are great for breakfast on-the-go, brunch gatherings, or even as a fun snack. Plus, these muffins are quick to make and can be enjoyed warm or at room temperature.
how to make Mini Pancake Muffins
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons 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 teaspoon vanilla extract
- Maple syrup (for serving)
Directions:
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each muffin cup about 2/3 full with the pancake batter.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before removing from the tin. Serve warm with maple syrup.
how to serve Mini Pancake Muffins
Serve Mini Pancake Muffins warm, drizzled with maple syrup. They can also be topped with fruit, chocolate chips, or whipped cream for an extra treat. These muffins are great for a breakfast platter or as a fun snack for kids.
how to store Mini Pancake Muffins
Store any leftover Mini Pancake Muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat in the oven or microwave before serving.
tips to make Mini Pancake Muffins
- Be careful not to overmix the batter; stir until just combined for the best texture.
- Experiment with add-ins like blueberries, chocolate chips, or nuts for extra flavor.
- Ensure your oven is preheated for even baking and proper rising.
variation
You can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. For a healthier option, try using whole wheat flour and reduce the sugar.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes.
Can I make these ahead of time?
Absolutely! You can prepare Mini Pancake Muffins ahead of time and store them in the fridge or freezer. Simply reheat before serving.
Are they suitable for freezing?
Yes, these muffins freeze well. Just make sure to store them in a freezer-safe container or zip-top bag. Thaw and reheat when you’re ready to enjoy them!
Mini Pancake Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each muffin cup about 2/3 full with the pancake batter.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before removing from the tin.
- Serve warm with maple syrup.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]