Description
Your favorite pancakes—now in grab-and-go muffin form! These Pancake Mini Muffins are soft, fluffy, and customizable with your favorite toppings like chocolate chips or berries. They’re kid-approved, freezer-friendly, and perfect for those hectic mornings when you still want something warm and homemade.
Ingredients
1 cup all-purpose flour
1 tsp baking powder
1 tbsp cane sugar
1 cup whole milk
3 tbsp butter, melted and slightly cooled
1 egg
1 tsp vanilla extract
¼ tsp salt
Toppings:
Mini chocolate chips
Diced strawberries
Blueberries
Instructions
Preheat oven to 375°F (190°C) and grease a mini muffin tin.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, combine milk, melted butter, egg, and vanilla extract. Stir wet ingredients into dry just until combined—don’t overmix.
Spoon batter into mini muffin cups, filling each about ¾ full.
Top each muffin with your choice of chocolate chips, strawberries, or blueberries.
Bake for 10–12 minutes, until golden and a toothpick comes out clean.
Cool slightly and enjoy warm, or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 60/muffin