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Pancake Mini Muffins Recipe

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★★★★★

4.5 from 128 reviews

These Pancake Mini Muffins combine the fluffy, tender texture of classic pancakes with the convenience of bite-sized muffins. Perfect for breakfast or a snack, they can be customized with mini chocolate chips, strawberries, or blueberries and are served best with maple syrup for dipping.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 tablespoon cane sugar
  • 1 cup whole milk
  • 3 tablespoons butter (melted and slightly cooled)
  • 1 egg
  • 1 teaspoon vanilla extract

Toppings

  • Mini chocolate chips (about 1 teaspoon per 8 muffins)
  • Strawberries (cut into chunks)
  • Blueberries

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, stir together the cane sugar, whole milk, melted butter, egg, and vanilla extract until smooth.
  3. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients bowl and gently fold with a rubber spatula until just combined, being careful not to overmix.
  4. Prepare Muffin Tin: Grease a mini muffin tin generously with cooking spray to prevent sticking.
  5. Fill Muffin Cups: Spoon the batter into the mini muffin tin, filling each cup to about three-quarters full. This recipe yields approximately 24 mini muffins.
  6. Add Toppings: Place your choice of toppings on each muffin cup—2-3 blueberries, 2-3 chunks of strawberry, or about 1 teaspoon of mini chocolate chips—to add variety of flavor.
  7. Bake: Preheat the oven to 400°F (204°C) and bake the mini muffins for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the muffins rest in the pan for 2-3 minutes before transferring them to a wire rack or plate. Serve immediately for best flavor and texture.
  9. Optional Serving Suggestion: Serve the pancake mini muffins alongside maple syrup for dipping, enhancing their pancake-like taste experience.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Use fresh berries or high-quality mini chocolate chips for best taste.
  • Make sure the melted butter is cooled slightly to prevent cooking the egg when mixing.
  • These mini muffins are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
  • To reheat, warm for 10-15 seconds in a microwave or briefly in a toaster oven.
  • Gluten-Free Variation: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Keywords: pancake mini muffins, breakfast muffins, mini muffins recipe, easy muffins, pancake bites, sweet mini muffins, berry mini muffins, chocolate chip mini muffins

Find it online: https://amayaharis.com/pancake-mini-muffins-recipe/