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Pancake Mini Muffins

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Rate this recipe 4.6/5 (28 Votes)
Pancake Mini Muffins 1 Picture

Ingredients

  • 3 cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 3 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2-1/2 cups Milk
  • 1 Tablespoon White Vinegar
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Blueberries (optional)
  • Warm Syrup, For Serving

Details

Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from Facebook.com

Preparation

Step 1


Preheat the oven to 425 degrees. (**See note below.)

Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!
**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

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