Pancake Mini Muffins

Who’s ready for muffins? Pancake muffins that is!

Join Jessi Walter Brelsford, Founder of Taste Buds Kitchen and owner of TBK New York City and TBK Chester, MD, and her almost 2 year old sous-chef Lucius as we learn how to make Pancake Mini-Muffins!

Not only are these little bites delicious but they are a quick breakfast recipe, especially when you are trying to get your gang and yourself out of the house. Just whip up the batter and bake in your mini muffin pan for an on-the-go tasty breakfast that is sure to please. For a little extra jazz, be sure to add in blueberries, chocolate chips or your favorite mix-in of the moment. Don’t have time in the morning? Try making these the night before and storing them in the refrigerator.

The tools that you will need are a mini muffin pan, mixing bowls, measuring cups, measuring spoons, whisk, spoon, mini cupcake scoop, oven mitts and an oven timer.

If you’d like to make this recipe allergy friendly, you can use gluten-free flour, vegan butter, and/or an egg substitute.

This is the first video that launched our At-Home Cooking Club in the early days of COVID. We started this free club as a way to spread love by creating a fun place for budding chefs to learn something new and fill the days at home. Learn more about our Cooking Club and enjoy making delicious and fun recipes with our franchise owners and their families. We have so many great videos for you to enjoy!

Play the video above to cook along with us and/or view the recipe below.

From our kitchen to yours, let’s get cooking!

xoxo, Taste Buds Kitchen
Pancake Mini Muffins Recipe
Makes: 24 mini muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1/2 tablespoon baking powder
  • pinch salt
  • 1 1/4 cup milk
  • 1/2 tablespoon white vinegar
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons chocolate chips
  • 1/2 cup blueberries
  • maple syrup for serving

Instructions

  • Preheat oven to 425 degrees. Grease mini muffin pan.

  • Combine flour, sugar, baking powder, and salt in a bowl and set aside.

  • In a separate bowl, whisk together milk and vinegar and let sit for 1 minute (to create buttermilk). Then whisk in eggs and vanilla. Combine dry ingredients and wet ingredients, then stir in melted butter.

  • Fill prepared mini cupcake pan with batter using a mini cupcake scoop. Can choose to top muffins with either blueberries or chocolate chips (dropping a couple right on top of each muffin).

  • Bake for 8-9 minutes or until golden brown on top. Let sit in the pan for 1 minute, then turn them out of the pan. Serve with warm syrup. Enjoy!

  • TBK TIP: High heat will result in crispier edges. For a softer muffin, bake at 375 degrees for a longer duration.

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