Description
These Pancake Muffins are a delightful twist on classic pancakes, baked into mini muffin form for a fun and convenient breakfast or snack. With a tender, fluffy texture and the option to add your favorite toppings such as blueberries, diced strawberries, chocolate chips, or sprinkles, they are perfect for kids and adults alike. Ready in just 25 minutes, they make an excellent grab-and-go treat that’s simple to prepare and delightful to eat.
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 Toppings
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) and allow it to heat thoroughly while you prepare the batter.
- Prepare the muffin pan: Generously spray a mini-muffin pan with nonstick cooking spray to ensure easy removal of the muffins after baking.
- Make the buttermilk: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar. Stir and set aside for a few minutes to let it curdle slightly, creating a homemade buttermilk.
- Mix dry ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- Combine wet and dry: Slowly whisk the homemade buttermilk mixture into the dry ingredients just until incorporated—avoid overmixing.
- Add remaining wet ingredients: Continue whisking and add the slightly beaten eggs, vanilla extract, and melted, cooled butter. Whisk the batter until all ingredients are completely incorporated and smooth, with no visible streaks of egg or butter.
- Fill the muffin cups: Spoon the batter into each mini muffin cup, filling about two-thirds full to allow room for rising.
- Add optional toppings: If desired, gently drop in 3-4 small blueberries, 3-4 pieces of diced strawberries, or a mix of both, plus ½ teaspoon of mini chocolate chips or colorful sprinkles on top of each muffin for added flavor and visual appeal.
- Bake: Place the muffin pan in the oven and bake for approximately 15 minutes or until the tops are lightly golden brown and a toothpick inserted comes out clean.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Use fresh baking powder for best rising results.
- Allow the muffins to cool slightly before removing them from the pan to prevent breaking.
- Feel free to substitute milk with a plant-based milk if desired.
- These muffins freeze well; store them in an airtight container and reheat in the oven or microwave before serving.
