Pancake Mini Muffins

Discover the ultimate breakfast treat with pancake mini muffins! These tasty and fun-sized delights are perfect for both kids and adults, and you can easily customize them to your taste. With simple ingredients and quick preparation, you’ll enjoy sweet or savory options to satisfy any craving. Click through to explore the full recipe and unleash your creativity with exciting flavor variations that will make every breakfast special!

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Ingredients

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/2 cup chocolate chips or blueberries (optional)

Maple syrup for drizzling

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or line it with mini muffin liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing; a few lumps are okay.

If desired, fold in the chocolate chips or blueberries until evenly distributed.

Scoop the batter into the prepared mini muffin pan, filling each cup about 2/3 full.

Bake in the preheated oven for 10-12 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Allow the mini muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Drizzle with maple syrup before serving or serve with syrup on the side for dipping.

Prep Time 10 min | Total Time 25 min | Servings 24 mini muffins

- Presentation Tips: Arrange the mini muffins on a colorful platter and serve with small bowls of maple syrup for dipping. Use fresh berries for garnish to enhance the visual appeal.