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–+ servings
Jessica Morgan

Mini Pancake Muffins: A Delightful Breakfast Treat!

Mini Pancake Muffins are a delightful breakfast treat that combines the flavors of pancakes in a convenient muffin form, perfect for a quick and easy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini muffins
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips optional
  • Maple syrup for serving

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the mini chocolate chips if using.
  6. Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  7. Bake for 12-15 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Serve warm with maple syrup for dipping.

Nutrition

Serving: 1muffinCalories: 90kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1.5gPolyunsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgSugar: 2g

Notes

  • For a healthier version, substitute whole wheat flour for all-purpose flour.
  • You can also add blueberries or diced bananas for a fruity twist.
  • To make these muffins ahead of time, store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

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