Pancakes Muffins

5 from 5 votes

Pancake Muffins made in a mini-muffin pan and topped with your favorite toppings then baked in the oven! A fun twist on a classic pancake recipe!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 34kcal

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
3 tablespoons butter melted and cooled
Optional Topping: Small blueberries, capped and diced strawberries, mini chocolate chips or colorful sprinkles

Preheat the oven to 400*
Spray a mini-muffin pan generously with nonstick cooking spray.
In a small bowl mix together 2 cups of cold milk and 2 teaspoons of vinegar and set aside.
2 cups milk, 2 teaspoons vinegar
In a medium size mixing bowl, whisk the all-purpose flour, baking powder, sugar and salt.
2 ½ cups all-purpose flour, 3 tablespoons sugar, 3 teaspoons baking powder, ½ teaspoon salt
Slowly whisk in the milk mixture just until incorporated.
Continue whisking and add the slightly beaten eggs, vanilla and the melted and cooled butter. Whisk until all ingredients are well incorporated and no streaks of egg or butter are visible.
2 eggs, 1 ½ teaspoons vanilla, 3 tablespoons butter
Fill the mini muffin cups about ⅔ full with the pancake batter.
If you are using toppings, drop in 3 - 4 small blueberries, 3-4 pieces of diced strawberries, (or diced strawberries and blueberries mixed), ½ teaspoon of mini-chocolate chips and ½ teaspoon of colorful sprinkles.
Optional Topping: Small blueberries, capped and diced strawberries, mini chocolate chips or colorful sprinkles
Bake for 15 minutes or until lightly golden brown.

Store leftovers in an airtight container and place in the fridge for 2-3 days. These can also be frozen for up to 3 months.