Fluffy Pancake Mini Muffins: A 20-Minute Morning Miracle
Quick and easy pancake mini muffins perfect for breakfast or snacks.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Spoon batter into mini muffin cups, filling each 2/3 full.
- Bake for 10-12 minutes until golden brown.
- Cool slightly before serving.
Notes
- Add chocolate chips or blueberries for extra flavor.
- Store in an airtight container for up to 2 days.
- Reheat in microwave for 10-15 seconds.
Nutrition
- Serving Size: 2 mini muffins
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg