Pancake Muffins made in a mini-muffin pan and topped with your favorite toppings then baked in the oven! A fun twist on a classic pancake recipe! All you need to make these tasty bite-sized mini pancake muffins are a muffin tin and a few pantry staples like flour, sugar, eggs, and milk. This is a fun, yet easy, option for your next breakfast or brunch, and they are baked in the oven!
You can even top off your mini pancakes with any number of toppings from chocolate chips to fruit to powdered sugar to sprinkles!
Around my house, pancakes are definitely the breakfast favorite. I swear if my kids could have them every single morning, they would. However, I do not necessarily enjoy cooking pancakes. Can anyone relate?
Don’t get me wrong, I love pancakes as much as my kids! But, they can be a pain in the rear to make, especially for a crowd. I always feel like I’m left sitting at the griddle or bent over the stovetop watching them to make sure they are done just right.
2 ½ cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
½ teaspoon salt
2 cups milk
3 teaspoons vinegar
2 eggs slightly beaten
1 ½ teaspoons vanilla
3 tablespoons butter melted and cooled
Optional Topping: Small blueberries, capped and diced strawberries, mini chocolate chips or colorful sprinkles
Preheat the oven to 400*
Spray a mini-muffin pan generously with nonstick cooking spray.
In a small bowl mix together 2 cups of cold milk and 2 teaspoons of vinegar and set aside.
In a medium size mixing bowl, whisk the all-purpose flour, baking powder, sugar and salt.
Slowly whisk in the milk mixture just until incorporated.
Continue whisking and add the slightly beaten eggs, vanilla and the melted and cooled butter. Whisk until all ingredients are well incorporated and no streaks of egg or butter are visible.
Fill the mini muffin cups about ⅔ full with the pancake batter.
If you are using toppings, drop in 3 – 4 small blueberries, 3-4 pieces of diced strawberries, (or diced strawberries and blueberries mixed), ½ teaspoon of mini-chocolate chips and ½ teaspoon of colorful sprinkles.
Bake for 15 minutes or until lightly golden brown.