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!
Course: Breakfast, Brunch
Keyword: Cooking for a Crowd, muffin pan, pancakes
Author: Jennifer Fishkind
2 ½cupsall-purpose flour
3tablespoonsbuttermelted 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.
In a medium size mixing bowl, whisk the all-purpose flour, baking powder, sugar and 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.
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.
Bake for 15 minutes or until lightly golden brown.
Serve with pancake syrup.The leftovers can be stored in an airtight container, or even frozen.