Description
These Pancake Mini Muffins are a delightful twist on classic pancakes, baked into perfectly sized bite-friendly muffins. Easy to prepare and ideal for breakfast or snack time, they combine fluffy pancake batter with a touch of maple syrup and vanilla for a sweet, comforting treat.
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 Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a mini muffin tin to ensure the muffins don’t stick during baking.
- Mix Ingredients: In a bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract until the batter is smooth and combined.
- Fill Muffin Tin: Spoon the batter into the mini muffin tin, filling each cup about halfway to allow space for rising.
- Bake Muffins: Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Let the mini muffins cool slightly before removing them from the tin. Serve warm for the best taste experience.
Notes
- You can substitute the pancake mix with a gluten-free pancake mix if desired to accommodate dietary restrictions.
- For extra flavor, consider adding blueberries, chocolate chips, or chopped nuts to the batter before baking.
- Store leftover mini muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat muffins in the microwave for about 15 seconds to enjoy them warm again.
- The maple syrup in the batter adds sweetness, so additional syrup on top is optional based on taste preference.
