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Mini Pancake Muffins
These mini pancake muffins from scratch are an easy way to serve pancakes on busy mornings! Freeze them and heat them up in the microwave for an easy breakfast on the go or serve them up fresh from the oven with syrup and fresh fruit. Either way they are sure to be a hit!
Servings 18 mini muffins
Ingredients
- 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 egg
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- syrup fresh fruit or whipped cream (optional)
Instructions
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Preheat oven to 425F.
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In large bowl, whisk flour, baking powder and salt. Set aside.
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In a medium bowl, beat milk, egg, melted butter, and vanilla until well combined.
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Make a well in the center of the dry ingredients. Pour wet ingredients into well. Gently whisk just until combined and large lumps are gone. Your batter will still have some smaller lumps
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Spray mini muffin tin with cooking spray. Use a small cookie scoop or spoon to pour batter into tins.
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Bake for 8-10 minutes, until cooked through.
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Serve warm with syrup, fresh fruit or whipped cream.
Recipe Notes
Can add favorite mix-ins to batter such as mini chocolate chips, blueberries or sprinkles.
These pancake muffins freeze well. Store in freezer bag until ready to eat. Heat in microwave for 30 to 45 seconds to thaw.