Description
These Pancake Muffins are a delightful twist on classic pancakes, baked into mini muffin shapes perfect for easy serving and adding fun toppings like blueberries, strawberries, chocolate chips, or sprinkles. Ready in just 25 minutes, they offer a moist and fluffy texture with a golden brown finish, ideal for breakfast or snacks.
Ingredients
Scale
Dry Ingredients
- 2 ยฝ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ยฝ teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs (slightly beaten)
- 1 ยฝ teaspoons vanilla extract
- 3 tablespoons butter (melted and cooled)
Optional Toppings
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat Oven: Preheat your oven to 400ยฐF (200ยฐC) to prepare for baking the muffin pancakes.
- Prepare Muffin Pan: Generously spray a mini-muffin pan with nonstick cooking spray to prevent sticking.
- Make Buttermilk Substitute: In a small bowl, mix 2 cups of cold milk with 2 teaspoons of vinegar. Set aside to curdle slightly, mimicking buttermilk.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well blended.
- Add Milk Mixture: Slowly whisk the milk and vinegar mixture into the dry ingredients just until incorporated; avoid overmixing.
- Add Eggs, Vanilla, and Butter: Continue whisking while adding the slightly beaten eggs, vanilla extract, and melted cooled butter until the batter is uniform with no visible streaks of egg or butter.
- Fill Muffin Cups: Spoon the pancake batter into the mini muffin cups, filling each about two-thirds full for proper rising.
- Add Optional Toppings: If desired, place 3-4 small blueberries, diced strawberries, a mixture of diced strawberries and blueberries, 1/2 teaspoon mini chocolate chips, or colorful sprinkles on top of the batter in each cup.
- Bake: Bake the muffins in the preheated oven for 15 minutes or until they turn lightly golden brown and a toothpick inserted comes out clean.
Notes
- Use cold milk and vinegar to create a buttermilk substitute, which adds acidity that helps with leavening.
- Do not overmix the batter; mild lumps are fine to keep the muffins tender and fluffy.
- Filling the muffin cups about 2/3 full allows room for the muffins to rise without spilling over.
- Customize these muffins with your favorite toppings or skip them for plain but delicious pancakes in muffin form.
- Let the muffins cool slightly before removing from the pan to maintain their shape.
