Pancake Mini Muffins with Chocolate Chips and Fresh Berries Recipe
These Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins perfect for breakfast or snacking. They are fluffy, lightly sweetened, and customizable with mini chocolate chips, strawberries, or blueberries. Served best warm with maple syrup for dipping, these mini muffins combine the convenience of muffins with the taste of pancakes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cane sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
Add-ins (optional)
- Mini chocolate chips
- Strawberries, chopped
- Blueberries
Instructions
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the cane sugar, whole milk, melted and cooled butter, egg, and vanilla extract until smooth.
- Combine wet and dry: Pour the dry ingredients into the wet mixture and gently fold using a rubber spatula just until combined, avoiding overmixing.
- Prepare muffin tin: Grease a mini muffin tin with cooking spray to prevent sticking.
- Fill muffin cups: Spoon the batter into the mini muffin tin, filling each cup to make a total of 24 mini muffins.
- Add toppings: Top the batter with your choice of 2-3 blueberries, 2-3 small strawberry chunks, or about 1 teaspoon of mini chocolate chips for flavor variety, or leave plain.
- Bake: Place the muffin tin in a preheated oven at 400 degrees Fahrenheit and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Cool briefly: Let the muffins sit in the pan for 2-3 minutes to set, then remove them carefully.
- Serve: Serve the mini muffins warm immediately, paired with maple syrup for dipping to enjoy the full pancake flavor experience.
Notes
- Do not overmix the batter to keep muffins tender and fluffy.
- Ensure the butter is melted and cooled to avoid cooking the egg prematurely.
- Use fresh berries and mini chocolate chips as desired for variation in flavor.
- Mini muffin pans typically yield 24 muffins with this batter amount.
- Serve immediately for best texture and flavor; reheating gently is possible if needed.
Keywords: Pancake mini muffins, breakfast muffins, bite-sized pancakes, easy breakfast recipe, mini muffin recipe, quick breakfast, fruit muffins, chocolate chip muffins
