Are you tired of the same old breakfast routine? Craving something delicious, healthy, and incredibly easy to make? Then look no further! These mini pancake muffins are the answer to your breakfast woes. They're perfectly portioned, incredibly versatile, and require minimal cleanup – a true win-win for busy mornings or a satisfying afternoon snack. Get ready to elevate your breakfast game with this simple yet delightful recipe! It's one of those easy recipes the whole family will love.
Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend for a healthy twist)
- 2 tablespoons sugar (or substitute with maple syrup for a healthier option)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (dairy or non-dairy)
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons melted unsalted butter (or oil for a vegan option)
- 1 teaspoon vanilla extract
- Optional: Blueberries, chocolate chips, banana slices – anything your heart desires!
Instructions:
Step 1: Prep the Batter
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin (silicone tins are great for easy release). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Step 2: Combine Wet and Dry Ingredients
Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay! Overmixing can result in tough pancakes.
Step 3: Add Mix-ins (Optional)
If using add-ins like blueberries or chocolate chips, gently fold them into the batter now.
Step 4: Fill the Muffin Tin
Fill each muffin cup about ¾ full.
Step 5: Bake to Golden Perfection
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Mini Pancake Muffins:
- Don't overmix the batter: Overmixing leads to tough pancakes. Mix until just combined.
- Grease your muffin tin well: This prevents sticking and ensures easy removal.
- Check for doneness: Use a toothpick to ensure the muffins are fully cooked.
- Get creative with toppings: Serve with your favorite toppings like whipped cream, fresh fruit, syrup, or a dusting of powdered sugar.
Variations:
- Savory Muffins: Omit the sugar and add herbs, cheese, and chopped vegetables for a savory breakfast option. This makes a great quick dinner idea.
- Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Different Mix-ins: Experiment with different fruits, nuts, spices, or chocolate chips.
Nutritional Information (per muffin, approximate):
- Calories: 100-120
- Protein: 3-4g
- Fat: 4-5g
- Carbohydrates: 18-20g
These mini pancake muffins are a fantastic addition to any meal plan. They’re quick dinner ideas, perfect for a satisfying breakfast or a delightful snack. They are also a healthy meal option, making them a versatile choice for various occasions. Enjoy creating your own delicious variations! Making homemade cooking fun and easy is what this recipe is all about. We hope you enjoy this one of our best recipes!