Delicious and fluffy, these mini pancake muffins are a fun twist on your regular pancakes. Perfect for a quick snack, breakfast, or even dessert, they're bite-sized and packed with flavor. You can customize them with a variety of toppings like blueberries, raspberries, or even mini chocolate chips. A hint of cinnamon sugar gives them a delightful crunch and sweetness that pairs perfectly with a drizzling of warm maple syrup.
Most of the ingredients required for this recipe are usually found at home. However, you might need to pick up buttermilk and any desired toppings like mini chocolate chips, raspberries, or blueberries from the supermarket. Buttermilk is crucial for this recipe as it gives the muffins a nice tang and helps in leavening, making them soft and fluffy.
Ingredients for Mini Pancake Muffins
All-purpose flour: The base of the muffin batter, providing structure.
Granulated sugar: Adds a touch of sweetness to balance the flavors.
Baking powder and baking soda: Leavening agents that help the muffins rise.
Salt: Enhances the flavor of the muffins.
Buttermilk: Adds moisture, tanginess, and helps in leavening.
Eggs: Bind the ingredients together and provide moisture.
Unsalted butter: Gives the muffins a rich, buttery flavor.
Blueberries, raspberries, mini chocolate chips or melted butter and cinnamon sugar: Optional toppings to customize your muffins.
Maple syrup: A classic pancake topping, drizzle on top for additional sweetness.
One reader, Jessy Mccorkle says:
These mini pancake muffins are a game-changer! They're so easy to make and taste absolutely delicious. The combination of fluffy pancakes and sweet toppings is a winner. Plus, they're perfect for on-the-go breakfasts or as a fun snack. I highly recommend trying this recipe!
Techniques Required for Making Mini Pancake Muffins
How to prepare the batter: Whisk together the dry ingredients in one bowl and the wet ingredients in another, then combine them until just mixed. Allow the batter to rest for 2 minutes before using.
How to fill the muffin cups: Spray the mini muffin cup pans with non-stick cooking spray and fill each well about ⅔ full with the prepared batter.
How to add toppings: Place 4 blueberries in each muffin well, or 1 raspberry, or a scant 1 teaspoon of mini chocolate chips, if desired.
How to make cinnamon sugar topping: Brush the plain muffins with melted butter, remove from the pan, and immediately roll in cinnamon sugar.
How to bake the mini pancake muffins: Bake in a preheated oven at 400 degrees F for 10 to 12 minutes.
How to serve: Cool for one minute, then invert the muffins onto a wire rack. Serve immediately with maple syrup.
How To Make Mini Pancake Muffins
Tired of the same, old pancakes? Add a twist to this breakfast staple by turning it into mini pancake muffins topped with tart and sweet berries.
Serves:
Ingredients
- 2cupsall-purpose flour
- 2tbspgranulated sugar
- 1tspbaking powder
- ½tspBaking Soda
- ½tspsalt
- 1¾cupbuttermilk
- 2largeeggs
- 3tbspunsalted butter,melted
- Blueberries , raspberries, mini chocolate chips or melted butter and cinnamon sugar,optional
- Maple syrup,for serving
Instructions
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Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
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In a separate mixing bowl whisk together buttermilk, eggs, and melted butter. While whisking, pour buttermilk mixture into the flour mixture and mix just until combined. Allow batter to rest for 2 minutes.
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Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about ⅔ full.
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Add 4 blueberries in each, or 1 raspberry, or a scant 1 teaspoon of mini chocolate chips, if desired.
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If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan, and immediately roll in cinnamon sugar.
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Bake in preheated oven for 10 to 12 minutes.
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Cool one minute then invert onto a wire rack. Serve immediately with maple syrup.
Nutrition
- Calories: 39.82kcal
- Fat: 1.36g
- Saturated Fat: 0.77g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.37g
- Polyunsaturated Fat: 0.11g
- Carbohydrates: 5.65g
- Fiber: 0.15g
- Sugar: 1.29g
- Protein: 1.21g
- Cholesterol: 11.49mg
- Sodium: 46.25mg
- Calcium: 21.43mg
- Potassium: 24.25mg
- Iron: 0.32mg
- Vitamin A: 13.43µg
- Vitamin C: 0.10mg
Helpful Technique for Perfecting Mini Pancake Muffins
To ensure your mini pancake muffins are light and fluffy, avoid overmixing the batter. Overmixing can lead to a dense and chewy texture as it develops the gluten in the flour. Mix just until the wet and dry ingredients are combined, and it's okay if there are a few lumps left.
Time-Saving Tips for Preparing Mini Pancake Muffins
Prep ahead: Mix the dry ingredients the night before and store in an airtight container. In the morning, simply add the wet ingredients and bake.
Use a mini muffin pan: Using a mini muffin pan allows for quicker cooking and easier portion control.
Batch cooking: Double or triple the recipe and freeze the mini pancake muffins for a quick and convenient breakfast option.
Organize ingredients: Before starting, gather all the ingredients and tools needed to streamline the cooking process.
Non-stick spray: Use non-stick cooking spray to easily release the mini pancake muffins from the pan.
Pre-portion toppings: Pre-portion the toppings in small bowls the night before to save time during the morning rush.
Efficient baking: Use two mini muffin pans to bake all the muffins at once, saving time and energy.
Substitute Ingredients For Mini Pancake Muffins Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the pancake muffins, making them a bit healthier.
granulated sugar - Substitute with honey: Honey can add a natural sweetness and a unique flavor to the pancake muffins, and it also provides some additional nutrients.
buttermilk - Substitute with plain yogurt mixed with milk: This mixture can provide the tangy flavor and acidity that buttermilk adds to the recipe.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and works well as a dairy-free alternative to butter.
blueberries, raspberries, mini chocolate chips or melted butter and cinnamon sugar - Substitute with diced apples and cinnamon: Diced apples and cinnamon can add a fruity and warm flavor to the pancake muffins, providing a different twist to the original recipe.
maple syrup - Substitute with honey: Honey can be used as a natural sweetener and provides a similar flavor profile to maple syrup.
Presentation Ideas for Serving Mini Pancake Muffins
Elevate the plating: When presenting the mini pancake muffins, focus on creating an elegant and visually appealing arrangement on the plate. Consider using a circular pattern to showcase the muffins, with a drizzle of maple syrup adding a touch of sophistication.
Incorporate color contrast: Introduce vibrant elements to the plate to enhance its visual appeal. Consider adding a pop of color with fresh blueberries and raspberries, creating a visually stunning contrast against the golden-brown muffins.
Emphasize precision: Pay attention to the placement of each component on the plate. Ensure that the muffins are positioned neatly and uniformly, demonstrating precision and attention to detail.
Utilize negative space: Embrace the concept of negative space on the plate to allow the muffins to stand out. By incorporating strategic spacing and minimalistic elements, you can draw attention to the focal point of the dish.
Incorporate a touch of elegance: Consider adding a delicate dusting of powdered sugar to the plate, imparting a sense of refinement and elegance to the overall presentation.
Highlight the toppings: Whether it's the burst of fresh blueberries, the allure of raspberries, or the indulgence of mini chocolate chips, ensure that each topping is showcased prominently, adding depth and character to the dish.
Balance the composition: Strive for a harmonious balance in the presentation, ensuring that each element complements the others. Pay attention to the arrangement of the muffins and toppings to create a visually appealing and balanced composition.
Emphasize the sensory experience: Consider incorporating elements that engage multiple senses, such as the aromatic allure of cinnamon and the luscious drizzle of maple syrup, enhancing the overall sensory experience for the diners.
Essential Kitchen Tools for Making Mini Pancake Muffins
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the mini pancake muffins. It provides a spacious and sturdy vessel for the mixing process.
Whisk: A whisk is used to thoroughly combine the dry and wet ingredients, ensuring a smooth and well-mixed batter for the mini pancake muffins.
Mini muffin cup pans: These pans are specifically designed for making mini pancake muffins. They provide the perfect size and shape for the muffins and ensure even baking.
Non-stick cooking spray: Non-stick cooking spray is used to grease the mini muffin cup pans, preventing the muffins from sticking and ensuring easy removal after baking.
Wire rack: A wire rack is used for cooling the mini pancake muffins after baking. It allows air to circulate around the muffins, preventing them from becoming soggy.
Oven: The oven is used for baking the mini pancake muffins at the specified temperature, ensuring they are cooked to perfection.
Brush: A brush is used to lightly coat the muffins with melted butter when adding the cinnamon sugar topping, providing a delicious and flavorful finish.
Pastry brush: A pastry brush can be used to brush the muffins with melted butter for the cinnamon sugar topping, ensuring an even and controlled application.
Food scale: A food scale can be used to accurately measure the ingredients, especially the flour, for precise and consistent results in the mini pancake muffins.
Storage and Freezing Instructions for Mini Pancake Muffins
Here are the storing and freezing guidelines for mini pancake muffins:
- Storing: Allow the muffins to cool completely before storing. Place them in an airtight container or resealable plastic bag and store at room temperature for up to 3 days. To keep them fresh longer, store in the refrigerator for up to 1 week.
- Freezing:
- Arrange the cooled muffins in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 2 hours, or until the muffins are frozen solid. This prevents them from sticking together when stored.
- Transfer the frozen muffins to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
- Label the container or bag with the date and store in the freezer for up to 3 months.
- Reheating:
- From the refrigerator: Microwave individual muffins for 15-20 seconds, or until warmed through. Alternatively, reheat in a preheated 350°F (175°C) oven for 5-7 minutes.
- From frozen: Thaw the muffins overnight in the refrigerator, then reheat as directed above. For a quicker option, microwave frozen muffins on high for 30-45 seconds, or until heated through. You can also reheat frozen muffins in a preheated 350°F (175°C) oven for 10-12 minutes.
How To Reheat Leftover Mini Pancake Muffins
To reheat leftover mini pancake muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they are heated through and slightly crispy on the outside. This method will help restore the texture and flavor of the muffins, making them taste almost as good as freshly baked ones.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the mini pancake muffins directly on the rack. Heat for 3-5 minutes, or until warmed through and slightly crispy. This method is quick and convenient, especially if you only need to reheat a few muffins at a time.
For a faster reheating method, you can use a microwave. Place the mini pancake muffins on a microwave-safe plate and heat them on high power for 15-20 seconds per muffin. Be careful not to overheat them, as this can cause the muffins to become tough and rubbery. If you prefer a softer texture, wrap the muffins in a damp paper towel before microwaving to help retain moisture.
If you want to add a touch of extra flavor and crispiness to your reheated mini pancake muffins, try brushing them with a little melted butter and sprinkling them with a mixture of cinnamon and sugar before reheating in the oven or toaster oven. This will create a delightful caramelized crust on top of the muffins, elevating their taste and texture.
Is Making Mini Pancake Muffins at Home Cost-Effective?
The cost-effectiveness of this mini pancake muffins recipe largely depends on the availability and cost of ingredients. All-purpose flour, sugar, and baking powder are commonly found in households, but buttermilk, berries, and chocolate chips may be pricier. The recipe's versatility and ability to use up pantry staples can make it cost-effective. On a scale of 1-10, the verdict for this recipe is 8. The approximate cost for a household of 4 people is around $10-$15, making it a budget-friendly option for a delightful breakfast or snack.
Are Mini Pancake Muffins Healthy or Unhealthy?
The mini pancake muffins recipe, while undeniably delicious, leans more towards the unhealthy side. The all-purpose flour, sugar, and butter contribute to the high carbohydrate and fat content of the muffins. Additionally, the maple syrup used for serving adds even more sugar to the dish. However, the recipe does include some redeeming ingredients, such as buttermilk, which provides calcium and helps create a fluffy texture, and the optional addition of fresh berries, which offer vitamins and antioxidants.
To make this recipe healthier, consider the following suggestions:
- Swap half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and nutritional value
- Reduce the amount of sugar in the batter or replace it with a natural sweetener like honey or maple syrup
- Use low-fat buttermilk or a plant-based milk alternative to decrease the overall fat content
- Increase the amount of fresh berries used in the muffins to boost the vitamin and antioxidant content
- Opt for a sugar-free or low-sugar maple syrup for serving, or skip it altogether and enjoy the muffins on their own
- Experiment with adding other healthy ingredients, such as finely grated zucchini or carrots, to sneak in some extra vegetables
Editor's Opinion on the Mini Pancake Muffins Recipe
This mini pancake muffins recipe is a delightful twist on traditional pancakes. The use of buttermilk adds a tangy flavor and fluffy texture, while the option to add blueberries, raspberries, or mini chocolate chips provides versatility. The cinnamon sugar topping adds a sweet and aromatic touch. The mini size makes them perfect for snacking or serving at brunch gatherings. Overall, this recipe offers a fun and convenient way to enjoy the flavors of pancakes in a new and exciting form.
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Why trust this Mini Pancake Muffins Recipe:
This recipe guarantees delicious mini pancake muffins that are sure to impress. With a perfect balance of buttermilk and blueberries, these muffins are a delightful treat. The careful instructions ensure a flawless outcome, and the option to customize with raspberries or mini chocolate chips adds versatility. The use of maple syrup as a finishing touch elevates the flavor profile. Trust in the expertise behind this recipe, and enjoy a delightful culinary experience.
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