Pancake Mini Muffins: Breakfast has never been so fun, easy, and delicious. These pancake mini muffins are the best way to start the day!
Breakfast is the most important meal of the day.
It’s true. Not only are there plenty of nutritionists who would back me up on this, I also wrote (and spoke) a persuasive speech on it in college that was probably my greatest triumph in that pub-com class.
It took me ’til my junior year to actually take and stay in a pub-com class. Before that, it was four semesters of me signing up for the class, attending one class, and then immediately (or during the class) re-arranging my schedule so that I could drop the class.
I almost became an art history minor because of that. I almost became a philosophy minor because of that. Instead, I became a history and biblical studies double minor. So, my incredible procrastination of a required class allowed me to take a wide variety of subjects that expanded my education.
Sometimes, procrastination is okay.
With a cup of steaming joe. And a few helpings of creamer.
Even if you don’t love breakfast as much as I do (which, if you don’t, is a real travesty–breakfast food is amazing! 🙂 ), I am certain you will enjoy these pancake mini muffins.
They make a great mid-morning snack and midnight snack if breakfast doesn’t appeal to you. Plus, they are customizable, which is A-W-E-S-O-M-E.
Well, I am so glad you asked!
First things first, you need a mini muffin tin. Next, you’ll want to grease the muffin tin fairly well, for these guys like to stick to the pan.
Getting back to the leading star of this post, the pancake batter, you will need: flour, sugar, eggs, vanilla extract, buttermilk, baking powder, baking soda, vegetable oil, and salt. Mix all dry ingredients together; mix all wet ingredients. Stir wet ingredients into dry ingredients. Badda-bing badda-boom–delicious pancake batter.
Once you pour it into the mini muffin tin, you can leave it plain, add in blueberries (or any fruit of your choice), or chocolate chips. I made a few plain, a few blueberry, and a few chocolate chip with mini chips.
They’re great the day of, but they can be made a couple days in advance, placed in the fridge, and heated up whenever you need them!
- 1 c all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp sugar
- 1 egg
- 1 c buttermilk
- 1 tsp vanilla extract
- 1/8 c vegetable oil
- Fillings of choice (fruit or chocolate chips)
- Preheat oven to 400. Grease a 24-cup mini muffin tin (or 2 12-cup mini muffin pans)
- Mix all dry ingredients (flour, baking powder, baking soda, salt, and sugar) together in a mixing bowl.
- Mix all wet ingredients (buttermilk, egg, vanilla extract, and oil) together.
- Slowly add wet ingredients into dry ingredients. The batter will have lumps, which is perfect.
- Fill the muffin cups 3/4 of the way full with batter. If you are putting toppings in, put them in now. I put 7-8 mini chocolate chips and 3-4 blueberries in each.
- Bake for 8-9 minutes or until a cake tester comes out clean.
- Serve with syrup.