Quick way to grow Mini Pancake Muffins (Lunchbox)
These mini pancake muffins are a quick and easy solution for lunchboxes or a simple breakfast. Made with basic ingredients, they are fluffy, customizable, and perfect for meal prepping.
Equipment
- Oven
- Mini Muffin Tin
- Large Bowl
- Whisk
- Measuring Cups and Spoons
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 0.25 tsp salt
Wet Ingredients
- 0.75 cup milk
- 1 egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
Mixing and Baking
- Pour the wet ingredients into the dry ingredients and mix until just combined; avoid overmixing.
- Fill each mini muffin cup about two-thirds full with the batter.
- Bake for 10-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Serving
- Let the mini pancake muffins cool in the tin for a few minutes before transferring them to a wire rack.
- Serve warm with your favorite toppings, or pack them in lunchboxes once cooled.
Notes
For added flavor, consider adding chocolate chips, blueberries, or a pinch of cinnamon to the batter. These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.