Pancake Mini Muffins

Hi guys! I’m Laura Vitale and on this episode of I wanted to share with you a recipe and an idea, it’s just something I think will be really helpful if you’re having your kids sleep over or you’re having a lot of people for brunch one day, these are my pancake mini muffins. They’re really, just really delicious pancakes in mini muffin form and you can put a bunch of different toppings in them to change them up a little bit.

Why You’ll Love This

They’re really, just really delicious pancakes in mini muffin form and you can put a bunch of different toppings in them to change them up a little bit.

And they can go from, you know, counter to mouth in about 20 minutes and who doesn’t love that?

And they’re perfect for feeding a crowd because we all love pancakes, let’s face it.

But happily, these are just the thing and they’re really amazing at room temperature.

The great thing is, they look like muffins but when you bite into them, it’s a pancake.

I like all kinds of pancakes. If it is fluffy, if it is delicious, if it is soft, tender, and slightly sweet, I’m all for it.

They’re delicious and they’re super easy to make.

The batter is an absolutely no fail. It comes out perfect every single time.

I mean, they’re fluffy, they’re gorgeous, they’re tender, they’re slightly sweet.

They are the perfect pancake mini muffin.

Ingredients

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• buttermilk
• unsalted butter that I’ve melted
• an egg
• fresh blueberries that I’ve mixed with some lemon zest
• semi-sweet chocolate chips
• a little bit of vanilla extract

Instructions

1. I’ve got my oven preheated to 400.
2. I have a mini muffin tin that I spread with a little bit of butter.
3. Take a fork and mix together my dry ingredients.
4. Add my butter and my egg along with some vanilla extract to my buttermilk.
5. Whisk them together briefly.
6. Pour my wet into my dry.
7. Mix this around by hand with a wooden spoon, a fork, a spatula, whatever you got.
8. Using a mini little ice cream scoop, fill the muffin tin cups about a little less than three quarters of the way full, maybe about two thirds.
9. Take some chocolate chips and some lemon blueberries.
10. I’m going to do two rows of the chocolate chips, two rows of the blueberries, and I’m going to do two rows that are plain.
11. I’m going to pop these in the oven.
12. They’re only going to be in there for about 8-10 minutes.

Cooking Tips

Make sure that your flour is not all lumpy so if you have to sift it, go ahead and do that.

If you don’t have buttermilk on hand and you certainly don’t want to just buy a big carton for a little bit that you’re going to need here, just use whole milk which is just a splash of lemon juice, like a teaspoon of lemon juice or a teaspoon of white vinegar. It will give you the same effect.

You just don’t want these to stick.

You don’t want to over mix this otherwise it will be really just too tough.

Keep your eye on them. Don’t walk away, because they will cook very, very quickly.

You just want them to be lightly puffed and golden brown.

Serving Suggestions

Get yourself some maple syrup, nice and warm and ready for Dunkin’.

If you have like a little tier cake stand like this, this is the perfect thing to put them on if you’re doing like a buffet, or if you’re serving them to a lot of people.

That way you can put different flavors on different tiers.

I hope you enjoyed spending time with me, and I’ll see you next time. Bye.