Description
These Mini Pancake Muffins are a fun and delicious twist on traditional pancakes, baked to golden perfection in a mini muffin pan. Perfect for a quick breakfast or snack, they can be customized with your favorite toppings like blueberries, bacon, or sprinkles. Light, fluffy, and easy to make, these bite-sized treats are sure to please kids and adults alike.
Ingredients
Scale
Wet Ingredients
- 2 cups milk
- 2 teaspoons white vinegar (optional)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 3 tablespoons butter (melted and cooled)
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
Toppings (Optional)
- Fully cooked bacon
- Blueberries
- Diced strawberries
- Raspberries
- Sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a mini muffin pan by spraying it with nonstick cooking spray or lining it with mini muffin paper liners and then spraying the liners to prevent sticking.
- Prepare Milk Mixture: In a small bowl, combine the milk and white vinegar, if using. This mixture mimics buttermilk and helps tenderize the muffins. Set this aside to curdle slightly while you prepare the dry ingredients.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt. Ensuring these ingredients are well combined helps distribute the leavening agent evenly for consistent rising.
- Combine Mixtures: Gradually whisk the milk and vinegar mixture into the dry ingredients until just incorporated. Be careful not to overmix to keep the muffins light and fluffy.
- Add Eggs and Butter: Whisk in the lightly beaten eggs, vanilla extract, and the melted cooled butter until the batter is smooth and combined. The eggs provide structure while the butter adds rich flavor.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising. Add your choice of toppings such as blueberries or cooked bacon on top if desired.
- Bake: Bake in the preheated oven for about 15 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove from oven and cool slightly before serving warm with pancake syrup for a delightful breakfast treat.
Notes
- Using white vinegar in the milk is optional but recommended for tenderizing and adding a slight tang similar to buttermilk.
- You can customize these muffins with a variety of toppings, from fresh fruits to cooked bacon or fun sprinkles.
- Be careful not to overmix the batter to maintain fluffy muffins.
- If you don’t have a mini muffin pan, regular muffin pans can be used but adjust baking time accordingly.
- These muffins are best served fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
