Instant Pancake Muffins Fluffy (Printable)
Fluffy mini muffins with pancake flavor. Customizable, quick to make, ideal for breakfast or on-the-go snacking.
# Ingredient List:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 3/4 cup milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and slightly cooled
09 - 1 teaspoon pure vanilla extract
→ Optional Add-ins
10 - 1/4 cup mini chocolate chips or blueberries
11 - 1 tablespoon rainbow sprinkles
12 - 1/4 cup diced strawberries or bananas
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup mini muffin pan with paper liners or lightly coat with cooking spray.
02 - In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
04 - Add wet mixture to dry ingredients and stir gently until just incorporated. Do not overmix; small lumps are acceptable.
05 - Fold in desired add-ins such as chocolate chips, fruit, or sprinkles, if using.
06 - Drop batter evenly into muffin cups, filling each about three-quarters full.
07 - Bake for 12 to 15 minutes until golden and a toothpick inserted in the center of a muffin emerges clean.
08 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm, optionally with maple syrup for dipping.
# Expert Advice:
01 -
- Ready in just twenty five minutes from start to finish
- Uses everyday ingredients you likely already have at home
- Perfect for meal prep or a speedy snack on the go
- Customizable with fruit, chocolate chips, or sprinkles to suit everyone
02 -
- High in protein and fiber compared to typical muffins
- Easy to freeze and reheat for meal prep
- Loved by picky eaters and adults alike
03 -
- Measure flour by spooning it into your measuring cup then leveling off so you get moist, not dry muffins
- For perfectly domed tops let the batter rest for five minutes before scooping into the muffin tin
- Do not overbake, check early as all ovens run a little differently and dry muffins are never as good as soft, fluffy ones