Description
These Pancake Muffins are a delightful twist on traditional pancakes, baked to golden perfection in a mini muffin pan. Perfect for breakfast or a snack, these bite-sized treats are easy to make with simple pantry ingredients and customizable toppings like blueberries, strawberries, chocolate chips, or sprinkles.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs (slightly beaten)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons butter (melted and cooled)
Optional Toppings
- Small blueberries (capped)
- Diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the right temperature for baking the pancake muffins evenly.
- Prepare Muffin Pan: Generously spray a mini muffin pan with nonstick cooking spray to prevent the muffins from sticking after baking.
- Make Buttermilk Mixture: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar. Let this sit for a few minutes to create a buttermilk substitute that adds tenderness to the batter.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt thoroughly to distribute the leavening agents evenly.
- Add Wet Ingredients to Dry: Slowly whisk the milk and vinegar mixture into the dry ingredients just until combined, avoiding overmixing to keep the muffins tender.
- Incorporate Eggs, Vanilla, and Butter: Continue whisking and add the slightly beaten eggs, vanilla extract, and melted cooled butter. Mix until the batter is smooth and free of streaks from the eggs or butter.
- Fill Muffin Cups: Spoon the batter into the mini muffin cups, filling each about two-thirds full to allow space for rising.
- Add Toppings: If desired, drop 3-4 small blueberries, diced strawberries, a half teaspoon of mini chocolate chips, or colorful sprinkles into each muffin cup for added flavor and a festive look.
- Bake: Bake the muffins in the preheated oven for 15 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
Notes
- For best results, do not overmix the batter to keep the muffins fluffy.
- You can customize flavors by adding different fruits or chocolate chips as toppings.
- Use a toothpick to check doneness; it should come out clean when the muffins are cooked through.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- To reheat, warm muffins in a toaster oven or microwave for a quick breakfast treat.
