Description
Light, fluffy mini baked pancake muffins that are perfect for busy weekday mornings and school lunches. They are easy to make, freezer-friendly, and kid-approved.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or cooking spray for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin generously with butter or cooking spray.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs until beaten, then add the milk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; lumps are okay.
- Fold in optional mix-ins like blueberries, chocolate chips, or nuts if desired.
- Fill each mini muffin cup about ¾ full using an ice cream scoop or spoon.
- Bake for 10-12 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack or plate.
Notes
Do not overmix the batter to ensure tender muffins. For freezing, lay muffins flat on a baking sheet for 1 hour before transferring to bags to prevent sticking. Reheat in microwave for 15-20 seconds only to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 95
- Sugar: 4
- Fat: 3.5
- Saturated Fat: 2
- Carbohydrates: 14
- Fiber: 0.5
- Protein: 2
Keywords: pancake muffins, school lunch, breakfast, meal prep, easy breakfast, kid-friendly, freezer friendly, mini muffins