Description

Pancake Mini Muffins are a delightful mashup of fluffy pancakes and convenient muffins, perfect for breakfast or snack time. Bursting with sweet maple and vanilla flavors, these mini treats are quick to whip up, making them ideal for lazy mornings or impressing brunch guests. With their golden-brown tops and soft texture, they promise smiles all around. Bake a batch today and enjoy the joy they bring!

Ingredients

Scale

1 cup all-purpose flour
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
3/4 cup milk
2 large eggs
1 tsp vanilla extract
1/4 cup maple syrup
2 tbsp melted butter

Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
In a bowl, mix the flour, baking powder, sugar, and salt until well combined.
In another bowl, whisk together the milk, eggs, melted butter, vanilla extract, and maple syrup.
Gently combine the wet ingredients with the dry ingredients until just mixed; lumps are fine.
Fill each muffin cup about two-thirds full with batter.
Bake for 12-15 minutes or until golden brown; check doneness with a toothpick.

Nutrition

Serving Size: 1 muffin (30g)
Calories: 104
Sugar: 5g
Sodium: 90mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 3g
Cholesterol: 28mg

Keywords: For added flavor, consider mixing in chocolate chips or blueberries. Swap half of the all-purpose flour with whole wheat flour or add oats for a healthier option. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for one week.