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Bite-sized pancake muffins baked to golden perfection in a muffin tin

Bite-sized Pancake Mini Muffins

A delightful and portable pancake-inspired treat, these bite-sized mini muffins are soft, tender, and perfect for brunch, snacks, or school lunches.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 36 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup plain all-purpose flour, spooned and leveled For a heartier bite, swap up to 1/4 cup for whole wheat pastry flour.
  • 2 tablespoons granulated sugar Reduce to 1 tablespoon for less sweetness, or swap for maple syrup.
  • 1 teaspoon baking powder To give lift and lightness.
  • ½ teaspoon baking soda For extra tender crumb when combined with buttermilk.
  • ¼ teaspoon fine salt To balance flavor.
Wet Ingredients
  • 1 cup buttermilk, well shaken For substitution, stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit for 5 minutes.
  • 1 large egg, at room temperature For best emulsification.
  • 2 tablespoons unsalted butter, melted and cooled slightly Plant-based margarine can be used for dairy-free options.
  • 1 teaspoon pure vanilla extract For warm flavor notes.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your mini muffin tin by greasing the cups lightly with butter or oil, or use nonstick spray.
  2. Whisk together the dry ingredients in a medium bowl: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  4. Fold the wet mixture into the dry ingredients just until combined, being careful not to overmix.
  5. Portion the batter into the prepared mini muffin cups about two thirds full.
Baking
  1. Bake for about 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool briefly before removing the muffins from the tin and transfer them to a wire rack to cool completely.

Notes

Serve warm with butter and maple syrup, or create a muffin board with fruit and yogurt. Store in an airtight container for up to 2 days at room temperature, and freeze for longer storage.