Description
Delightful and easy-to-make Pancake Mini Muffins that combine the flavors of classic pancakes with the convenience of a muffin. Perfect for breakfast or a sweet snack, these bite-sized treats are fluffy, moist, and infused with maple syrup and vanilla.
Ingredients
Scale
Ingredients
- 1 cup pancake mix
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix batter: In a 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 cups: Spoon the batter into the mini muffin tin, filling each cup about halfway to allow room for rising during baking.
- Bake muffins: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool and serve: Let the mini muffins cool slightly in the tin before removing and serving warm for the best texture and flavor.
Notes
- You can add fresh blueberries or chocolate chips to the batter for extra flavor.
- Use non-stick spray or butter to grease the muffin tin effectively.
- These mini muffins freeze well; reheat in the oven or microwave before serving.
- Adjust baking time slightly if using a regular muffin tin instead of mini.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
