Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked in a muffin tin with a variety of toppings for a fun and portable breakfast treat.
Ingredients
Units
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
For Topping:
- Mini chocolate chips
- Strawberries
- Blueberries
Instructions
- Prepare Dry Ingredients: Whisk together the flour, baking powder, and salt in a mixing bowl.
- Mix Wet Ingredients: In a separate bowl, combine cane sugar, milk, melted butter, egg, and vanilla extract.
- Combine and Fill: Add dry ingredients to the wet mixture until just combined. Grease a mini muffin tin and fill each cup with batter.
- Add Toppings: Top each muffin with mini chocolate chips, strawberries, or blueberries, or leave plain.
- Bake: Bake at 400°F for 10-12 minutes until a toothpick inserted comes out clean.
- Serve: Allow to cool slightly in the pan, then remove and serve with maple syrup for dipping.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 85
- Sugar: 3g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
