Mini Maple Pancake Muffins
adapted from Bakerella
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tbsp. sugar
- 2/3 cup buttermilk (remember my buttermilk trick?)
- 1 egg
- 2 tbsp. maple syrup
- 2 tbsp. melted butter
- 1/4 tsp. vanilla extract
- A couple taps of ground cinnamon
- 1/2 cup chocolate chips or blueberries (optional)
Combine flour, baking soda, baking powder, salt, sugar, and a few taps of cinnamon in a medium bowl. Mix with a wire whisk.
In another bowl, stir buttermilk, egg, maple syrup, vanilla extract and melted butter until just combined. Then add wet ingredients to dry ingredients and stir. Stir in chocolate chips, if you desire. I used frozen blueberries instead!
Bake 8-9 minutes. Makes 24 mini pancake muffins. Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter if you like or even just with maple syrup.