Description
These Mini Pancake Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or a snack. Made with simple ingredients like milk, flour, eggs, and butter, they can be customized with a variety of toppings such as fresh berries, cooked bacon, or sprinkles. Baked to a light golden brown, these muffins combine the fluffy texture of pancakes with the convenience of a muffin.
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 (204°C). Prepare a mini-muffin pan by spraying it with nonstick cooking spray or placing mini muffin paper liners in the cups, then spraying them with non-stick cooking spray to ensure easy removal.
- Prepare Milk Mixture: In a small bowl, combine the milk and white vinegar. This mixture acts as a buttermilk substitute, adding tenderness and slight tang to the muffins. Set it aside to curdle slightly.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Slowly add the milk and vinegar mixture to the dry ingredients, gently whisking just until the batter is incorporated—avoid overmixing to keep muffins tender.
- Add Eggs, Vanilla, and Butter: Whisk in the lightly beaten eggs, vanilla extract, and melted, cooled butter. Stir the batter until all ingredients are thoroughly combined into a smooth consistency.
- Fill Muffin Cups: Spoon the pancake batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising. Sprinkle your choice of toppings (like blueberries or cooked bacon) on top if desired.
- Bake the Muffins: Bake in the preheated oven for 15 minutes or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Serve Warm: Remove from the oven and let cool slightly. Serve the mini pancake muffins warm with pancake syrup or your favorite accompaniment.
Notes
- Using white vinegar in milk creates a buttermilk substitute that adds tenderness and slight acidity, but it is optional and can be omitted if preferred.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- You can customize these muffins with a variety of toppings like fresh fruits, bacon, or sprinkles according to your taste.
- These mini muffins are best enjoyed warm but can be stored in an airtight container for up to 2 days and reheated gently.
- If desired, swap all-purpose flour with a gluten-free blend to make the recipe gluten-free, but texture may vary.
