Description
These bite-sized pancake mini muffins are delicious and perfect for quick breakfasts on the go!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- 1 cup whole milk
- 3 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Mini chocolate chips
- Strawberries (chopped)
- Blueberries
Instructions
- Whisk together the flour, baking powder, and salt in a bowl.
- In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients until just combined, using a rubber spatula.
- Grease a mini muffin tin with cooking spray.
- Fill each muffin cup with batter (this recipe will make 24 mini muffins).
- Top with your choice of mix-ins (e.g., 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for different flavors).
- Bake the pancake mini muffins at 400°F (200°C) for 10-12 minutes.
- Remove the muffins onto a wire cooling rack.
- Serve with maple syrup for dipping.
Notes
Serve with maple syrup for dipping.
Nutrition
- Serving Size: 1 muffin
- Calories: 43
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 12 mg