Pancake Mini Muffins

Fluffy bite-sized pancake muffins perfect for breakfast or on-the-go snacks!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Optional mix-ins: chocolate chips, blueberries, or diced strawberries

Directions

1. Preheat and Prepare:

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.

2. Make the Batter:

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Gently fold in your desired mix-ins, if using.

3. Fill and Bake:

1. Using a spoon or small cookie scoop, fill each muffin cup about 3/4 full with the batter.
2. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

4. Serve:

1. Serve warm with maple syrup for dipping or enjoy them plain as a snack.
2. Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: ~50 kcal per muffin

Servings: 24 mini muffins

Let me know if you’d like additional variations or serving suggestions!