Mini Pancake Muffins with Real Dairy Foods for Rich Flavor
These mini pancake muffins with real dairy foods are a fun, bite-sized twist on classic pancakes. Made with whole milk, butter, and a hint of maple syrup, they bake up soft and fluffy. Customize with blueberries, chocolate chips, or strawberries for an easy, kid-friendly breakfast or snack.
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PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVINGS: 24
TOTAL TIME: 25 minutes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon pure maple syrup
1 cup whole milk
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract
Toppings:
Blueberries
Chocolate chips
Strawberries, diced
Notes
Recipe courtesy of Katharine Rosenthal, RDN.
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Instructions
Preheat the oven to 375°F and grease a mini muffin pan well or use liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In another bowl, whisk milk, egg, melted butter, maple syrup, and vanilla.
Add wet ingredients to dry and stir until just combined, trying not to over-stir.
Fill each mini muffin cup about ¾ full.
Sprinkle toppings on top or gently press them in.
Bake for 12–14 minutes, until puffed and lightly golden.
Cool slightly, then remove from the pan.
Why should I use real dairy foods in recipes?
Real dairy foods offer added protein and nutrients that plant-based alternatives do not have.