Description
Soft, fluffy mini pancake muffins that are perfect for a quick breakfast or snack. These bite-sized treats are easy to make, kid-friendly, and great for meal prep. Serve them plain or with your favorite mix-ins like chocolate chips or blueberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 3 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
- Optional: Mini chocolate chips, blueberries, diced strawberries
Instructions
- Preheat oven to 400°F (200°C). Grease a mini muffin tin.
- In a bowl, whisk flour, baking powder, salt, and sugar.
- In another bowl, mix milk, melted butter, egg, and vanilla.
- Combine wet and dry ingredients, stirring gently.
- Fill muffin cups ¾ full and add mix-ins if desired.
- Bake for 10-12 minutes, until a toothpick inserted comes out clean.
- Let cool for 5 minutes and serve warm with maple syrup.
Notes
- Don’t overmix the batter for the fluffiest muffins.
- Store in the fridge for 3-4 days or freeze for up to 3 months.
- Reheat in the microwave for 20-30 seconds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American