Description
Bite‑sized mini pancakes baked in muffin tins—light, fluffy, customizable with mix‑ins or toppings, and perfect for make‑ahead grab‑and‑go breakfasts.
Ingredients
1¼ cups (300 ml) milk
¼ cup (60 ml) vinegar (or buttermilk substitute)
¼ cup (60 ml) oil (vegetable or melted butter)
1 large egg
1¼ cups (160 g) all‑purpose flour
¼ cup (50 g) granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Cooking spray or butter for greasing muffin tin
Optional mix‑ins: mini chocolate chips, blueberries, banana slices, bacon bits, nut butter dollops, etc.
Instructions
Preheat oven to 375 °F (190 °C) and generously spray mini muffin tins.
In a bowl, whisk milk and vinegar; let sit for about 5 minutes until it curdles slightly into “buttermilk.”
Whisk in oil and egg until combined.
In another bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the dry and mix until smooth.
Spoon batter into each mini cup (about 1 Tbsp per), add any optional mix‑ins, pressing lightly if needed.
Bake for about 8–12 minutes, until lightly risen and set. Allrecipes notes times vary by oven—watch closely.
Remove from tins with a silicone scraper and cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 8–12 minutes
- Category: Breakfast
