Description
Soft, fluffy pancake batter baked in a mini muffin tin for an easy, portable breakfast. Customize with berries, chocolate chips, or cinnamon sugar. Perfect for meal prep or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup buttermilk
- 2 large eggs
- 3 Tbsp unsalted butter, melted
- Optional: blueberries, raspberries, mini chocolate chips, or melted butter & cinnamon sugar
- Maple syrup, for serving
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, and melted butter. Combine with dry ingredients; don’t overmix.
- Spoon batter into muffin cups, filling each 3/4 full. Add optional mix-ins on top.
- Bake for 10–12 minutes or until golden and a toothpick comes out clean.
- Let cool slightly, then serve warm with maple syrup or toppings of choice.
Notes
- Use silicone liners or grease well to prevent sticking.
- Freeze leftovers for up to 2 months and reheat in the microwave or oven.
- Try sweet or savory mix-ins for variety.
- Prep Time: 10 minutes
- Cook Time: 12 minutes