Pancake Mini Muffins
Delightful pancake mini muffins that are easy to make and perfect for breakfast, snacks, or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup milk (whole or substitute)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter (cooled)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a mini muffin tin with nonstick spray or liners.
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently. Don’t worry about a few lumps; it’s okay!
- Fill each muffin cup about two-thirds full with the batter.
- Bake in your preheated oven for 12-15 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
Notes
Store leftovers in an airtight container for up to three days or freeze for up to a month. Reheat in a toaster oven for a few minutes.
Find it online: https://tastieats.com/pancake-mini-muffins-pancake-muffins/