Mini Cinnamon Blueberry Pancake Muffins

I was in the mood for pancakes one morning but wanted to do something different and quick. So I came up with the idea to make mini cinnamon blueberry pancake muffins

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I just simply used my pancake recipe and turned them into these delicious mini cinnamon blueberry pancake muffins.

The only thing was, i didn’t have a  but, I did have a regular sized one.   

These days as a wahm, I try to find ways to get out of the kitchen as quickly as I can.

So I am all about just making it work by using what you have on hand. 

Using the ended up working out perfectly! See recipe and directions below.

Ingredients:

These mini pancake muffins are made with no dairy milk ingredients due to my daughter having a dairy allergy. Feel free to use whatever you normally use at home.  

  • 1 cup of all purpose flour
  • 2 tbsp of light brown sugar
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1 tsp of cinnamon 
  • 1 tsp of vanilla extract
  • 1 egg
  • 3-4 tbsp of melted butter (I use veggie butter)
  • 1/2 cup of milk (I use Almond Breeze sweet vanilla almond milk)
  • A handful of blueberries 

Directions:

  • Preheat you oven at 375 degrees
  • In one bowl, mix all of the dry ingredients together. (flour, backing powder, salt, sugar, and cinnamon)
  • In another bowl, mix together all of the wet ingredients. (melted butter, egg, and milk)
  • Add the wet ingredients to the dry.
  • Mix well with a fork or whisk until you have a smooth consistency.
  • Add in you handful of blueberries.
  • Greace your muffin pan with cooking spray or butter. 
  • Pour your batter only HALF in each whole. (I was able to make 10 mini pancake muffins with this recipe)
  • If you fill you batter too high, your muffins won’t be mini.
  • Bake for 20-25 minutes or until golden brown.

*Be sure to transition them to a cooling rack or another pan to stop the cooking process.*

I hope you enjoy this recipe! Please comment below if you have any questions.


 

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