Description
Delightful and easy-to-make Pancake Mini Muffins, perfect for a quick breakfast or snack. These bite-sized treats combine classic pancake flavors with the convenience of muffins, baked to golden perfection with a hint of maple syrup and vanilla.
Ingredients
Scale
Wet Ingredients
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup pancake mix
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Ingredients: In a mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and vanilla extract until the batter is smooth and well combined.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about halfway to allow for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring to a wire rack or serving plate. Enjoy warm.
Notes
- For extra flavor, consider adding blueberries or chocolate chips to the batter.
- These mini muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- To reheat, warm in the oven or microwave for a few seconds.
- Greasing the muffin tin well ensures easy removal of the muffins.
