Description
These Pancake Mini Muffins are fluffy, lightly sweetened, and perfect for busy mornings or cozy get-togethers.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional: chocolate chips, berries, or nuts
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together the buttermilk, egg, melted butter, and vanilla extract in another bowl until creamy and well combined.
- Combine the wet and dry ingredients until just mixed; be careful not to over-mix.
- Fold in your choice of chocolate chips, berries, or nuts for an extra layer of flavor.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let them cool slightly before removing from the tin, then enjoy warm!
Notes
You can prepare the batter the night before and refrigerate it. Keeps well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 65
- Sugar: 2g
- Sodium: 140mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg