Description
These delicious pancake mini muffins are perfect for breakfast or a snack, combining the flavors of classic pancakes into bite-sized treats.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips if using.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- These can be stored in an airtight container for up to 3 days.
- Feel free to add fruits such as blueberries or bananas for added flavor.
Nutrition
- Serving Size: 2 muffins
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg