Mini Pancake Muffins
Whether you're preparing a beautiful brunch spread for a special occasion or you need an easy breakfast on the go, Mini Pancake Muffins are a perfect option! Little bite-size pancake muffins topped with berries or bacon and ready to be dipped in maple syrup and enjoyed, these little pancakes are so cute and full of flavor.
Servings: 8
Ingredients
- 2 cups milk
- 2 teaspoons white vinegar optional
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted and cooled
- Toppings of your choice fully cooked bacon, blueberries, diced strawberries, raspberries, sprinkles, etc., optional
Instructions
- Preheat the oven to 400°F. Spray a mini-muffin pan with nonstick cooking spray, or place mini muffin paper liners in the cups and spray with non-stick cooking spray.
- In a small bowl, combine the milk and vinegar; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Slowly whisk in the milk mixture to the dry mixture, whisking just until incorporated.
- Next, whisk in the slightly beaten eggs, vanilla extract, and the melted and cooled butter. Stir until all ingredients are well combined.
- Fill the prepared mini muffin cups ⅔ full with the pancake batter. Add toppings of your choice to the top, if desired.
- Bake the pancake muffins at 400°F for 15 minutes, or until lightly golden brown on top.
- Serve warm with pancake syrup.