Pancake Mini Muffins

Satisfy your pancake cravings with these delicious pancake mini muffins! Easy to make and perfect for breakfast or snacks, these bite-sized treats are versatile and can be customized with your favorite flavors like chocolate chips or fruit. Discover the step-by-step guide and tips for making them fluffy and flavorful. Don’t miss out on transforming your mornings—click through for the full recipe and start baking today!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or regular milk with 1 tsp vinegar added)

1 large egg

2 tablespoons melted butter or coconut oil

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

1/2 cup blueberries or diced fruit (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are okay.

If using, fold in the chocolate chips or blueberries gently into the batter.

Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffin tin from the oven and let it cool for a few minutes before transferring the mini muffins to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 24 mini muffins

- Presentation Tips: Arrange the mini muffins on a colorful platter, dust with powdered sugar, and serve with a small bowl of maple syrup or fruit compote on the side for dipping!