Description
Fluffy pancake mini muffins baked in one batch. These are perfect for quick breakfasts and fun dipping. They turn classic pancakes into bite sized, oven baked treats.
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1 quarter teaspoon kosher salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (Optional Mix In)
- 1 third cup blueberries (Optional Mix In)
- 1 third cup finely diced strawberries (Optional Mix In)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 24 cup mini muffin pan with cooking spray or brush with oil.
- Whisk together the flour, baking powder, sugar, and salt in a medium bowl.
- Whisk the milk, egg, melted butter, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix; the batter should be slightly lumpy.
- Spoon the batter evenly into the prepared mini muffin pan, filling each cup about three quarters full.
- Add your desired mix ins to the tops of the muffins. Press 2 to 3 blueberries or strawberry pieces into each, or sprinkle a few mini chocolate chips on top. Leave some plain if you like.
- Bake for 10 to 12 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 3 minutes, then transfer them to a wire rack. Serve warm with maple syrup for dipping if you want.
Notes
- Avoid overmixing the batter to keep the mini muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American