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Eggless Mini Pancake Muffins


  • Author: Kavitha
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 24 mini pancake muffins 1x

Description

Eggless Mini Pancake Muffins recipe


Scale

Ingredients

  • 1 cup / 200 grams All Purpose Flour (Maida)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • a pinch of Salt
  • 1/4 cup Powdered Sugar (adjust for sweetness)
  • 1/2 cup / 100 mls Milk or Buttermilk
  • 2 Tablespoons Plain Yogurt or Sour Cream
  • 4 Tablespoons Melted Butter or Vegetable Oil
  • 1 teaspoon Vanilla Extract

Others

  • Chocolate Chips or Blueberries

Instructions

You can make these into 6 medium sized cupcakes or 24 mini muffins

Making the Pancake Muffins

  1. Line mini cupcake molds with liners. Preheat oven to 160 C (140-150 C if using convection oven)
  2. Mix together flour, sugar, salt, baking powder and baking soda. Sift once or twice to get a smooth mix.
  3. Add melted butter / oil, yogurt, milk, vanilla extract and mix to form a smooth, lump free batter.
  4. Add 1 tablespoon of batter per mini muffin mold (or more if you’re using regular sized molds)
  5. Add some chocolate chips on top of the batter if you want
  6. Bake at 160 C for 10-15 minutes. If you’re baking regular sized muffins, it will take longer to bake. Keep a watch out for the pancake muffins to fully cook through.
  7. Let them cool a bit. Unmold and enjoy
  8. They stay fresh at room temperature for a day and in the fridge for 3 days.

  • Category: Baking
  • Cuisine: American