Mini Pancake Muffins
This recipe is kid tested and approved! If you are like me, you love anything mini … these are the perfect bite-size pancakes. These mini pancake muffins are easy to make, fluffy and delicious. They are great to make ahead, freeze and reheat quick on busy mornings or if you are hosting a brunch. There are so many different toppings you can try out, you and your family will be sure to keep coming back for more!
How to Make Mini Pancake Muffins
Ingredients:
- Buttermilk (or substitute milk and white vinegar)
- Large egg
- Sour cream
- Cooking oil
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
Directions:
- Preheat the oven to 350 degrees
- Whisk together the wet ingredients in a small bowl *** if using buttermilk substitute, be sure to first mix milk and vinegar and let sit for 5 minutes before adding the remaining wet ingredients
- In a large bowl, whisk together the dry ingredients
- Pour wet ingredients into a well in the center of the dry ingredients
- Mix the wet and dry ingredients just until combined, be careful not to over-mix
- Grease mini muffin pan and drop about 1 tablespoon of batter into each cup
- Sprinkle with toppings of choice, get creative – some suggestions are rainbow sprinkles, chocolate chips, blueberries, etc.
- Bake for 6-8 minutes until edges are slightly golden brown
- Serve warm topped with syrup, enjoy!
Buttermilk Substitute:
- 1 1/4 cup milk
- 1 1/4 tablespoon of white vinegar
Combine milk and vinegar and let rest for 5 minutes before combining with additional ingredients for the recipe.
Freezer Tip: This recipe freezes and reheats great! If you plan to freeze, let the muffins come to room temperature and seal in a gallon ziplock freezer bag. In order to reheat, place in the microwave – time will vary based on how many you are reheating at once.
Mini Pancake Muffins
Equipment
- 1 Mini muffin tin
Ingredients
- 1 1/4 cup buttermilk (substitute 1 1/4 cup milk plus 1 1/4 tbsp white vinegar)
- 1 large egg
- 1 tbsp sour cream
- 2 tbsp cooking oil
- 1 1/2 cup flour
- 2 1/2 tbsp sugar
- 1 1/2 baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Additional pancake toppings of choice
Instructions
- Preheat the oven to 350 degrees
- Whisk together the wet ingredients in a small bowl *** if using buttermilk substitute, be sure to first mix milk and vinegar and let sit for 5 minutes before adding the remaining wet ingredients
- In a large bowl, whisk together the dry ingredients
- Pour wet ingredients into a well in the center of the dry ingredients
- Mix the wet and dry ingredients just until combined, be careful not to over-mix
- Grease mini muffin pan and drop about 1 tablespoon of batter into each cup
- Sprinkle with toppings of choice, get creative – some suggestions are rainbow sprinkles, chocolate chips, blueberries, etc.
- Bake for 6-8 minutes until edges are slightly golden brown
- Serve warm topped with syrup, enjoy!
