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–+ servings
Pancake Mini Muffins

Pancake Mini Muffins: Enjoy Fluffy Breakfast Bites Anytime

Delight in these Pancake Mini Muffins for a customizable and quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder ensure it’s fresh for best results
  • 1 cup sugar can replace with honey or maple syrup for a natural sweetener
  • 1 teaspoon salt use kosher or sea salt for a different taste profile
For the Wet Mixture
  • 1 cup milk substitutes include almond milk or buttermilk for varied flavors
  • 2 large eggs consider flax eggs for a vegan option
  • 1/4 cup melted butter can be swapped with vegetable oil for a dairy-free option
  • 2 teaspoons vanilla extract use almond extract for a unique twist

Equipment

  • mini muffin tin
  • Mixing bowls
  • whisk

Method
 

Step-by-Step Instructions for Pancake Mini Muffins
  1. Preheat your oven to 350°F (175°C) to ensure even baking for your pancake mini muffins.
  2. Prepare your mini muffin tin by greasing it with nonstick spray or lining it with paper liners.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, sugar, and salt.
  4. In a separate bowl, blend milk, eggs, melted butter, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Spoon the batter into each cup of the prepared mini muffin tin, filling each about two-thirds full.
  7. Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean.
  8. Let cool for a few minutes, then remove from the tin and serve warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 110mgSugar: 8gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

These pancakes can be customized with chocolate chips or fruit. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

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