Mini Pancake Muffins with Fresh Berries Recipe
These Mini Pancakes are a delightful twist on classic pancakes, baked to perfection in a mini-muffin pan for a fun, bite-sized breakfast treat. Fluffy and golden, they’re easy to make and can be customized with your favorite fruits like blueberries and strawberries. Perfect for a quick morning meal or a snack on the go.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 36 mini pancakes 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs, slightly beaten
- 1½ teaspoons vanilla extract
- 3 tablespoons butter, melted and cooled
Dry Ingredients
- 2½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
Optional Toppings
- Small blueberries
- Diced strawberries
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the mini pancakes.
- Prepare pan: Spray a mini-muffin pan with nonstick cooking spray to prevent sticking and facilitate easy removal.
- Create buttermilk: In a small bowl or measuring cup, combine 2 cups of cold milk with 2 teaspoons of vinegar. Stir well and set aside; this mixture acts as a homemade buttermilk.
- Mix dry ingredients: In a medium bowl, whisk together 2½ cups all-purpose flour, 3 teaspoons baking powder, 3 tablespoons sugar, and ½ teaspoon salt until evenly combined.
- Combine wet and dry: Slowly whisk the milk and vinegar mixture into the dry ingredients just until incorporated to avoid overmixing.
- Add eggs and butter: Continue whisking while adding the slightly beaten eggs, vanilla extract, and melted cooled butter. Stir until the batter is smooth with no visible streaks.
- Fill the muffin cups: Spoon the batter into the mini muffin cups, filling each about two-thirds full for proper rising.
- Add optional fruit: If desired, gently press small blueberries or diced strawberries into each batter-filled cup for a fruity touch.
- Bake: Place the pan in the preheated oven and bake for 15 minutes or until the mini pancakes turn lightly golden brown on top.
- Serve: Remove from oven carefully and serve warm with your favorite pancake syrup or toppings.
Notes
- Using vinegar with milk creates a buttermilk substitute that helps make the pancakes tender and fluffy.
- Be careful not to overmix the batter to keep the pancakes light and airy.
- You can customize these mini pancakes by adding different fruits, chocolate chips, or nuts as desired.
- Let the mini pancakes cool slightly before removing from the muffin pan to avoid breakage.
- Store leftovers in an airtight container and reheat in the microwave or oven for a quick snack.
Keywords: mini pancakes, bite-sized pancakes, breakfast recipe, easy pancakes, baked pancakes, muffin pan pancakes
