Description
These Pancake Mini Muffins are a delightful twist on classic pancakes, baked into adorable bite-sized treats. Perfect for breakfast or an easy snack, they combine fluffy pancake texture with the convenience of muffins, flavored with maple syrup and vanilla for a sweet, comforting taste.
Ingredients
Scale
Dry Ingredients
- 1 cup pancake mix
Wet Ingredients
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Batter: In a medium bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract until the batter is smooth and well combined.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about halfway to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool and Serve: Remove the muffin tin from the oven and let the mini muffins cool slightly in the tin before gently removing and serving warm.
Notes
- Ensure the mini muffin tin is greased well to avoid sticking.
- Do not overfill the muffin cups; filling halfway yields the best texture and prevents overflow.
- These muffins are best served warm but can be stored in an airtight container for up to 2 days.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Adding blueberries or chocolate chips can enhance the flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
