How To Make Mini Pancake Muffins
Tired of the same, old pancakes? Add a twist to this breakfast staple by turning it into mini pancake muffins topped with tart and sweet berries.
Serves:
Ingredients
- 2cupsall-purpose flour
- 2tbspgranulated sugar
- 1tspbaking powder
- ½tspBaking Soda
- ½tspsalt
- 1¾cupbuttermilk
- 2largeeggs
- 3tbspunsalted butter,melted
- Blueberries , raspberries, mini chocolate chips or melted butter and cinnamon sugar,optional
- Maple syrup,for serving
Instructions
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Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
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In a separate mixing bowl whisk together buttermilk, eggs, and melted butter. While whisking, pour buttermilk mixture into the flour mixture and mix just until combined. Allow batter to rest for 2 minutes.
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Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about ⅔ full.
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Add 4 blueberries in each, or 1 raspberry, or a scant 1 teaspoon of mini chocolate chips, if desired.
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If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan, and immediately roll in cinnamon sugar.
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Bake in preheated oven for 10 to 12 minutes.
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Cool one minute then invert onto a wire rack. Serve immediately with maple syrup.
Nutrition
- Calories: 39.82kcal
- Fat: 1.36g
- Saturated Fat: 0.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.37g
- Polyunsaturated Fat: 0.11g
- Carbohydrates: 5.65g
- Fiber: 0.15g
- Sugar: 1.29g
- Protein: 1.21g
- Cholesterol: 11.49mg
- Sodium: 46.25mg
- Calcium: 21.43mg
- Potassium: 24.25mg
- Iron: 0.32mg
- Vitamin A: 13.43µg
- Vitamin C: 0.10mg
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