Mini Pancake Muffins
Ingredients
The batter
-
2
cups
all-purpose flour
-
2
Tbsp
granulated sugar
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1¾
cups
buttermilk
-
2
large
eggs
-
3
Tbsp
unsalted butter, melted
Toppings and serving
-
to taste
blueberries, raspberries, mini chocolate chips, or cinnamon sugar
-
to serve
maple syrup
Instructions
- Preheat the oven to 400°F.
- In one bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter.
- Pour the wet mixture into the dry mixture and stir until just combined; let the batter rest for 2 minutes.
- Grease two 24-cup mini muffin tins with non-stick spray.
- Fill each muffin cup about ⅔ full with batter and add desired toppings.
- Bake for 10-12 minutes until set and puffed.
- Let cool for a minute, then invert onto a wire rack.
- Serve immediately with maple syrup.
Nutrition Facts (estimated)
Servings
44 minis
Calories
39
Total fat
1g
Total carbohydrates
5g
Total protein
1g
Sodium
54mg
Cholesterol
11mg
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