Summer is coming to a close, school is starting, days are getting shorter and soon it will be sweater weather.
Pancake mini-muffins are perfect to premake and have on hand for those chilly mornings when we all want just a few more moments in our toasty-warm bed. Pop some in your bag for a quick on the go snack or heat up with a dish of warm syrup.
Click for Printable Recipe Sheet
3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
(or use your favorite go-to pancake mix!)
Warm Syrup, For Serving
Preheat the oven to 425 degrees. (425 will result in crispier edges. For a softer muffin, bake at 400 for 11 minutes.)
Sift together flour, baking powder, sugar, and salt.
Stir together the milk and vinegar and let it sit for
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray.
Bake for 8 to 9 minutes, or until golden brown on top.
Serve and enjoy!