Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, offering the same fluffy, buttery goodness in a convenient bite-sized muffin form. Perfect for quick breakfasts, brunches, or snacks, they combine classic pancake ingredients baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup pancake mix
Wet Ingredients
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to ensure the muffins don’t stick after baking.
- Mix the batter: In a mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract until you have a smooth, consistent batter.
- Fill the muffin tin: Spoon the batter evenly into the mini muffin tin cups, filling each about halfway to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the oven and bake for 10-12 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the mini muffins from the oven and let them cool slightly in the tin. Once cooled enough to handle, serve warm for the best flavor and texture.
Notes
- You can substitute maple syrup with honey or your favorite liquid sweetener.
- For a dairy-free version, use a plant-based milk and dairy-free butter alternative.
- Add blueberries or chocolate chips to the batter for extra flavor.
- These mini muffins freeze well; just reheat in the oven or microwave before serving.
- If the batter feels too thick, add a splash more milk to reach desired consistency.
