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Mini Pancake Muffins: Delicious 10-Minute Breakfast

Mini Pancake Muffins Breakfast
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These mini pancake muffins are a delightful, bite-sized breakfast treat. They offer a convenient, grab-and-go alternative to traditional pancakes, perfect for busy mornings or casual brunches. Enjoy fluffy, golden pancakes in a muffin shape.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Grease and flour a 12-cup muffin tin.
  2. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the milk, egg, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. This is your mini pancake muffins batter.
  5. Pour the mini pancake muffins batter into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. These are your mini pancake bites.
  7. Let the mini pancake muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  8. Serve your tiny pancake muffins warm.

Notes

  • For gluten-free mini pancake muffins, substitute gluten-free all-purpose flour.
  • For vegan mini pancake muffins, use a dairy-free milk alternative and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) instead of the egg. Ensure your butter substitute is also vegan.
  • Add berries or chocolate chips to the mini pancake muffins batter for extra flavor.
  • These small pancake muffins are great for kids.

Nutrition

Find it online: https://keepityummy.com/mini-pancake-muffins-breakfast/

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