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Pancake Mini Muffins: The Perfect Bite-Sized Breakfast Delight

Pancake Mini Muffins
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These bite-sized pancake mini muffins are delicious and perfect for quick breakfasts on the go! They’re fluffy, easy to make, and customizable with your favorite toppings like chocolate chips, strawberries, or blueberries. Great for kids and adults alike!

Ingredients

Scale
  • Dry Ingredients:
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 1 tbsp cane sugar
  • Wet Ingredients:
    • 1 cup whole milk
    • 3 tbsp butter, melted
    • 1 egg
    • 1 tsp vanilla extract
  • Toppings (Optional):
    • Mini chocolate chips
    • Chopped strawberries
    • Blueberries

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 24-cup mini muffin tin with cooking spray.
  2. Whisk dry ingredients—In a bowl, mix flour, baking powder, salt, and sugar.
  3. Mix wet ingredients—In another bowl, whisk milk, melted butter, egg, and vanilla.
  4. Combine—Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
  5. Fill muffin tin—Divide batter evenly among the 24 mini muffin cups (about ¾ full).
  6. Add toppings—Press a few blueberries, strawberry pieces, or chocolate chips into each muffin.
  7. Bake for 10-12 minutes, until lightly golden and a toothpick comes out clean.
  8. Cool on a wire rack for 5 minutes before serving.
  9. Serve warm with maple syrup for dipping!

Enjoy your fluffy, bite-sized pancake muffins!

Notes

  • Don’t overmix the batter—just stir until combined to keep them light and fluffy.
  • Use a cookie scoop to easily fill the mini muffin tin.
  • Experiment with toppings—try bananas, nuts, or a sprinkle of cinnamon.
  • Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://recipes.swedishinarabic.net/pancake-mini-muffins-the-perfect-bite-sized-breakfast-delight/