Description
These pancake mini muffins are soft, fluffy, and perfect for on-the-go breakfasts—customize with chocolate chips, berries, or sprinkles.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
1 Tbsp cane sugar
1 cup whole milk
1 Tbsp melted butter (cooled)
1 large egg
1 tsp vanilla extract
Optional Toppings:
Mini chocolate chips
Blueberries or chopped strawberries
Sprinkles or chopped nuts
Instructions
Make Batter: In one bowl, whisk together flour, baking powder, salt, and sugar. In another, mix milk, melted butter, egg, and vanilla. Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
Prepare Tin: Grease a 24-cup mini muffin pan well.
Fill & Top: Fill each cup about ⅔ full with batter. Sprinkle desired toppings (chocolate chips, fruit, etc.) over each muffin.
Bake: Bake at 400°F (205°C) for 10–12 minutes, or until golden and a toothpick inserted comes out clean.
Cool & Serve: Let cool in the pan for 2–3 minutes, then transfer to a wire rack. Serve warm with maple syrup for dipping, if desired.
Notes
Great for meal prep—freeze and reheat later.
You can substitute pancake mix for the dry ingredients.
Add crumbled cooked bacon or sausage for a savory version.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
