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.
Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
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.
Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about ⅔ full.
Add 4 blueberries in each, or 1 raspberry, or a scant 1 teaspoon of mini chocolate chips, if desired.
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.
Bake in preheated oven for 10 to 12 minutes.
Cool one minute then invert onto a wire rack. Serve immediately with maple syrup.
- 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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