Pancake Mini Muffins
Soft and fluffy mini muffins that taste just like pancakes, perfect for busy mornings and brunch.
Ingredients
For the Batter
- 1 cup all-purpose flour You can use whole wheat flour for a denser texture.
- 2 tsp baking powder Make sure it's fresh.
- 2 tbsp granulated sugar Can substitute with coconut sugar for a lower glycemic option.
- 1/4 tsp salt
- 1/2 cup milk (whole or substitute) Any milk works; texture may vary with plant milk.
- 2 large eggs For an egg-free version, use a commercial egg replacer or flaxseed.
- 1 tsp vanilla extract
- 2 tbsp melted butter (cooled) Can substitute with melted coconut oil for a dairy-free option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a mini muffin tin with nonstick spray or line it with mini paper liners.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In another bowl, whisk the milk, eggs, vanilla extract, and cooled melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are okay—do not overmix.
- Fill each mini muffin cup about two-thirds full with batter.
Baking
- Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Start checking at 12 minutes.
Notes
Serve warm with maple syrup, powdered sugar, or jam. Store in an airtight container in the fridge for up to 4 days. You can freeze the muffins for up to 2 months.