Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Mixing
- In a separate medium bowl, whisk together the milk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
- If desired, gently fold in any optional toppings like chocolate chips or berries.
Baking
- Fill each mini muffin cup about two-thirds full with the batter.
- Bake for 10-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Serving
- Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack.
- Serve warm with maple syrup or your favorite toppings, or pack them in a lunchbox once cooled completely.
Notes
These mini pancake muffins are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. You can easily double the recipe for a larger batch. Feel free to experiment with different flavorings like vanilla extract or cinnamon.
