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Mini Pancakes Muffins on plate.
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5 from 3 votes

Mini Pancake Muffins

Mini Pancake Muffins - soft and fluffy mini muffins that taste just like pancakes! So go ahead, bake the pancake batter with your favorite toppings for this fun on-the-go breakfast!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: mini muffins, pancake muffins
Servings: 5 servings
Calories: 203kcal
Author: Anna

Ingredients

  • 1 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon lemon juice
  • 1 large egg
  • 2 Tablespoons vegetable oil
  • 1 teaspoons pure vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Grease a mini muffin pan with a non-stick baking spray or butter (I used butter). Set aside.
  • Prepare toppings by placing them in small bowls.
  • In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
  • In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
  • Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
  • Place one tablespoon in each muffin cup. Top with desired toppings.
  • Bake for 10 to 12 minutes or until the tops are puffed up and set.
  • Cool muffins in the pan for 10 minutes, remove from the pan.
  • Serve or pack into ziploc bags or containers with lids for an easy on-the-go snack.

Video

Nutrition

Calories: 203kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 260mg | Potassium: 184mg | Sugar: 7g | Vitamin A: 125IU | Vitamin C: 1.2mg | Calcium: 98mg | Iron: 1.4mg