Description
These Pancake Muffins are a delightful twist on classic pancakes, baked into bite-sized mini muffins perfect for breakfast or snack time. With a tender, fluffy texture and customizable toppings like blueberries, strawberries, chocolate chips, or sprinkles, they are easy to make and fun to enjoy.
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 Topping
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the pancake muffins.
- Prepare the muffin pan: Generously spray a mini-muffin pan with nonstick cooking spray to prevent sticking during baking.
- Make the vinegar milk mixture: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar. Set this aside to allow the mixture to curdle slightly, which mimics buttermilk.
- Mix dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Add milk mixture to dry ingredients: Slowly whisk the milk and vinegar mixture into the dry ingredients just until incorporated, being careful not to overmix for tender muffins.
- Add eggs, vanilla, and butter: Continue whisking and add the slightly beaten eggs, vanilla extract, and melted, cooled butter. Mix until all ingredients are fully combined and no streaks remain.
- Fill muffin cups: Spoon the pancake batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising.
- Add toppings: If desired, gently press 3 to 4 small blueberries, diced strawberries, a mix of both, ½ teaspoon of mini chocolate chips, or ½ teaspoon of colorful sprinkles into each muffin cup.
- Bake the muffins: Place the muffin pan in the oven and bake for 15 minutes or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
Notes
- Use room temperature eggs and melted butter to help create a smooth batter.
- Be careful not to overmix the batter; overmixing can cause tough muffins.
- Feel free to experiment with different toppings to customize flavors.
- The vinegar and milk mixture acts as a buttermilk substitute, giving a slight tang and helping the muffins rise.
- Mini muffin pans are recommended for bite-sized pancakes; regular muffin pans will work but yield larger muffins.
