These mini muffins that look like pancakes are so much fun!

These pancake mini muffins were just as popular with the family as regular mini muffins.

These cute little muffins are so light and fluffy, you can change them up any way you want, and they’re so much fun to dip! You can make any flavor you want, which is great if you have picky eaters at home. The chocolate chip and plain versions were the kids’ favorites!

These little muffins are the perfect small breakfast for busy mornings or a snack on the go.

“These little muffins are really good and easy to make.” I liked that the recipe didn’t call for a lot of sugar when I tried one right out of the oven. I can’t wait to try other fruits, too. Strawberries and blueberries were also very good.Shawnette

Ingredients

• 1 cup of flour that can be used for anything
• 1 teaspoon of baking powder
• 1 tablespoon of sugar from cane
• 1 cup of whole milk
• 3 tablespoons of melted and slightly cooled butter
• 1 egg
• 1 teaspoon of vanilla extract
• ¼ teaspoon of salt
• small chocolate chips
• blueberries
• strawberries
• mini muffin tin
• cooking spray

Instructions

1. Whisk together the flour, baking powder, and salt in a mixing bowl.
2. In a separate bowl, mix together the cane sugar, milk, melted butter, egg, and vanilla extract.
3. Add the dry ingredients to the wet until just combined with a rubber spatula. Don’t mix too much.

4. Grease a mini muffin tin with cooking spray. Fill the mini muffin tin with batter (it will make all 24 mini muffins).
5. Top the batter with mix-ins of choice or leave them plain. I did around 2-3 blueberries, 2-3 strawberry chunks, and around 1 tsp of mini chocolate chips for the different flavors options.
   • Blueberry: add two or three blueberries
   • Strawberry: add 2 to 4 pieces of diced strawberry
   • Chocolate Chip: add 1 teaspoon of mini chocolate chips
6. Bake the pancake mini muffins at 400 degrees for 10-12 minutes or until a toothpick inserted comes out clean.
7. Allow the muffins to sit for 2-3 minutes in the pan, then take them out and serve immediately. Then, either take them out and let them cool on a wire rack or serve them right away.
8. Serve the mini muffins with maple syrup for dipping.

These are way easier than flipping pancakes in batches, and they’re also easier to eat. You can make a foolproof breakfast in just 10 minutes by mixing up some pancake batter, adding your mix-ins, and baking them.

Nutrition Facts

Carbohydrates: 5g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 12mg, Sodium: 60mg, Potassium: 24mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 70IU, Calcium: 25mg, Iron: 0.3mg