Description
These Pancake Muffins are a delightful twist on classic pancakes, baked in a mini muffin pan for easy, bite-sized servings. Perfect for breakfast or brunch, they combine fluffy pancake batter with optional toppings like blueberries, strawberries, mini chocolate chips, or colorful sprinkles. Quick to prepare and bake, these muffins are a fun and convenient way to enjoy pancake flavors in a portable form.
Ingredients
Scale
Main Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs (slightly beaten)
- 1 ½ teaspoons vanilla extract
- 3 tablespoons butter (melted and cooled)
Optional Toppings
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to ensure it reaches the optimal temperature for baking the pancake muffins evenly.
- Prepare Muffin Pan: Generously spray a mini-muffin pan with nonstick cooking spray to prevent the muffins from sticking.
- Make Buttermilk Mixture: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar. Set this mixture aside to curdle slightly, creating a homemade buttermilk substitute that adds tenderness and rise to the muffins.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Slowly whisk the milk and vinegar mixture into the dry ingredients just until incorporated; avoid overmixing to keep the muffins light.
- Add Eggs and Butter: Continue whisking and add the slightly beaten eggs, vanilla extract, and melted cooled butter. Whisk thoroughly until the batter is smooth and no streaks of egg or butter remain.
- Fill Muffin Cups: Spoon the batter into the prepared mini-muffin cups, filling each about two-thirds full to allow room for rising.
- Add Optional Toppings: If using toppings, gently press 3 to 4 small blueberries, 3 to 4 pieces of diced strawberries, a mixture of both, ½ teaspoon of mini chocolate chips, or ½ teaspoon of colorful sprinkles into the top of each muffin cup.
- Bake: Place the muffin pan in the preheated oven and bake for 15 minutes or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
Notes
- Be careful not to overmix the batter as this can cause the muffins to become tough.
- Allow the melted butter to cool before adding to prevent cooking the eggs prematurely.
- Use fresh toppings for best flavor and appearance.
- The vinegar in the milk mixture acts as a buttermilk substitute to react with the baking powder and enhance the muffins’ fluffiness.
- If you don’t have mini muffin pans, regular muffin pans can be used but baking time will increase to about 20-25 minutes.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
