Pancake Mini Muffins
Fluffy, golden Pancake Mini Muffins made with a simple buttermilk batter and your favorite mix-ins. Ready in 25 minutes and perfect for breakfast, brunch, or meal prep.
Equipment
- 24-cup mini muffin tin
- Mixing bowls
- Whisk
- Spatula
- Small cookie scoop
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk room temperature
- 1 large egg room temperature
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips or fresh blueberries optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin well with butter or non-stick spray.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Mix buttermilk, egg, melted butter, and vanilla in a separate small bowl.
- Combine wet ingredients into dry and stir gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips or blueberries if using.
- Fill each muffin cup about 3/4 full using a small scoop or tablespoon.
- Bake for 10 to 12 minutes until tops are set and a toothpick comes out clean.
- Cool in the pan for 3 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter - lumps are fine.
- No buttermilk? Use 3/4 cup milk plus 1 tsp white vinegar, rest 5 minutes.
- Freeze leftovers for up to 2 months. Reheat at 325°F for 8 minutes.
- Grease the pan generously with butter for best release.