Description
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into convenient, bite-sized treats. Perfect for breakfast or a snack, they combine the fluffy texture of pancakes with the portability of muffins, flavored with vanilla and sweetened with maple syrup.
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 oven and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin well to ensure the muffins do not stick and have a smooth release after baking.
- Mix ingredients: In a mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract until the batter is smooth and well combined without lumps.
- Fill muffin cups: Spoon the batter into the prepared mini muffin tin, filling each cup about halfway to allow room for rising during baking.
- Bake the muffins: Place the tin in the preheated oven and bake for 10-12 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool and serve: Once baked, remove the muffins from the oven and allow them to cool slightly in the tin before removing and serving to avoid breaking.
Notes
- Use a toothpick to check doneness to prevent overbaking, which can dry out the muffins.
- Greasing the muffin tin well is important for easy removal of the mini muffins.
- These mini muffins can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Maple syrup adds sweetness and moisture; you can adjust the amount slightly according to taste.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter.
