Pancake Mini-Muffins
Deliciously fluffy pancake mini-muffins perfect for breakfast or snacks, filled with joy and topped with syrup.
Equipment
- Oven
- Mini-Muffin Pan
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 3 cups All-purpose Flour
- 1 Tbsp. Baking Powder
- 3 Tbsp. Sugar
- ¾ tsp. Salt
Wet Ingredients
- 2 ½ cups Milk
- 1 Tbsp. White Vinegar
- 2 whole Eggs
- 1 Tbsp. Vanilla Extract
- 4 Tbsp. Butter, Melted
Extras
- Blueberries (optional) Drop 2 to 3 into each cup.
- Warm Syrup For serving.
Instructions
Preparation
- Preheat the oven to 425 degrees.
- Sift together flour, baking powder, sugar, and salt. Set aside.
- Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
- Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
- Spray a mini-muffin pan generously with baking spray. Fill cups ⅔ full. If using blueberries, drop into each cup.
- Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan.
- Serve warm with warm syrup!
Notes
For crisper edges, bake at 425 degrees. For a softer muffin, bake at 400 degrees for 11 minutes.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 100mgIron: 1mg
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