Description

These Mini Pancake Muffins are a delightful twist on classic pancakes, baked into bite-sized muffins perfect for breakfast or brunch. Fluffy and golden, they’re easy to make and customizable with your favorite toppings like berries, bacon, or sprinkles. Served warm with syrup, they make a fun and convenient way to enjoy pancakes without the fuss of frying.

Ingredients

Scale

Wet Ingredients

2 cups milk
2 teaspoons white vinegar (optional)
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 tablespoons butter, melted and cooled

Dry Ingredients

2 ½ cups all-purpose flour
3 tablespoons granulated sugar
3 teaspoons baking powder
½ teaspoon salt

Toppings (Optional)

Fully cooked bacon
Blueberries
Diced strawberries
Raspberries
Sprinkles

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a mini muffin pan by spraying it with nonstick cooking spray or by placing mini muffin liners in the cups, then spraying the liners with non-stick spray to prevent sticking.
Make Buttermilk Substitute: In a small bowl, combine the milk with white vinegar (if using) and set aside. This mixture will slightly curdle to mimic buttermilk, which helps the muffins be tender and fluffy.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
Combine Wet and Dry Ingredients: Slowly pour the milk and vinegar mixture into the dry ingredients while whisking gently, just until incorporated. Avoid overmixing to keep the batter light.
Add Remaining Wet Ingredients: Whisk in the lightly beaten eggs, vanilla extract, and melted cooled butter. Stir until the batter is smooth and all ingredients are well combined.
Fill Muffin Cups: Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full. Add your choice of toppings like blueberries, bacon pieces, or sprinkles on top if desired.
Bake the Muffins: Place the muffin pan in the preheated oven and bake for approximately 15 minutes, or until the tops turn lightly golden brown and a toothpick inserted in the center comes out clean.
Serve Warm: Remove the muffins from the oven and let them cool slightly. Serve warm with pancake syrup for dipping or drizzling.

Notes

White vinegar is optional and used to create a buttermilk substitute for tenderness.
Do not overmix the batter to avoid dense muffins.
Customize with your favorite toppings, but add only toppings that are fully cooked or safe to eat raw as preferred.
Mini muffin pans vary in size; adjust baking time slightly if your muffins are larger or smaller.
Leftover muffins can be stored in an airtight container for up to 3 days or frozen.