Description
These Pancake Mini Muffins are a delightful and easy-to-make treat that combines the fluffy goodness of pancakes with the convenient, bite-sized format of muffins. Perfect for breakfast, snacks, or parties, they are sure to be a hit with everyone.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 425°F (220°C). Grease a mini muffin tin or line with mini muffin liners.
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter. Mix until smooth.
- Pour batter into the prepared mini muffin cups, filling each about two-thirds full.
- Bake for 8-10 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can add blueberries, chocolate chips, or sprinkles to the batter for variation.
- Serve warm with your favorite pancake toppings like syrup, whipped cream, or fruit.
- These freeze well and can be reheated in a toaster oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg