Mini Muffin Pancake Bites
Delicious Mini Muffin Pancake Bites perfect for breakfast or a snack.
Equipment
- mixing bowls
- Whisk
- 24 mini muffin pan
- non-stick cooking spray
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups buttermilk
- 2 large eggs
- 3 tablespoon unsalted butter melted
Optional Toppings
- 1 Blueberries
- 1 Raspberries
- 1 teaspoon mini chocolate chips
- melted butter and cinnamon sugar optional
Serving
- Maple syrup for serving
Instructions
Preparation
- Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.
- Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about ⅔ full (a heaping tablespoon into each). If adding toppings, add 4 blueberries in each, or 1 raspberry, or scant 1 teaspoon mini chocolate chips.
- Bake in preheated oven for 10 to 12 minutes.
- Cool one minute then invert onto a wire rack. Serve immediately with maple syrup.
Notes
These pancake muffins won't color much while baking, but they should be nice and puffed and centers shouldn't be wet. You can break one open to test. Nutrition estimate doesn't include mix-ins or toppings.
Nutrition
Serving: 1muffinCalories: 100kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 200mgPotassium: 100mgSugar: 2gVitamin A: 300IUCalcium: 100mgIron: 1mg
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