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Mini Pancake Muffins with Fresh Toppings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 60 mini pancake muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Pancake Muffins are a delightful and fun twist on traditional pancakes, baked in mini-muffin pans and topped with your favorite toppings like blueberries, diced strawberries, mini chocolate chips, or colorful sprinkles. These bite-sized treats are perfect for breakfast or brunch, offering the classic pancake flavor in portable, easy-to-eat muffins.

Ingredients

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
  • Diced strawberries
  • Mini chocolate chips
  • Colorful sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and generously spray a mini-muffin pan with nonstick cooking spray to prevent sticking.
  2. Prepare Buttermilk Mixture: In a small bowl, combine 2 cups of cold milk and 2 teaspoons of vinegar, stirring gently, then set aside to allow the milk to sour slightly, creating a buttermilk substitute.
  3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
  4. Combine Wet and Dry Ingredients: Slowly whisk the sour milk mixture into the dry ingredients until just incorporated to avoid overmixing.
  5. Add Remaining Wet Ingredients: Continue whisking while adding the slightly beaten eggs, vanilla extract, and melted, cooled butter. Mix until the batter is uniform and no streaks remain.
  6. Fill Muffin Pan: Spoon the pancake batter into the mini muffin cups, filling each about two-thirds full to allow space for rising.
  7. Add Toppings: If desired, gently press 3-4 small blueberries, diced strawberries, mini chocolate chips, or colorful sprinkles on top of each muffin for extra flavor and visual appeal.
  8. Bake: Place the pan in the preheated oven and bake for 15 minutes, or until the pancake muffins are lightly golden brown and a toothpick inserted comes out clean.
  9. Cool and Serve: Remove the muffin pan from the oven, allow the pancake muffins to cool briefly, then enjoy warm or at room temperature with your favorite syrup or toppings.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • You can customize toppings based on your preference or omit them entirely.
  • Use a nonstick spray to ensure easy removal from mini muffin pans.
  • These pancake muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
  • Reheat in a microwave for 15-20 seconds for a warm treat.

Find it online: https://dishrise.com/mini-pancake-muffins-with-fresh-toppings-recipe/