Ingredients
Ingredients
- 1 cup pancake batter
- ½ cup berries or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the pancake batter evenly.
- Fill Muffin Tin: Divide the pancake batter evenly into the muffin tin cups, filling each about three-quarters full to allow for rising during baking.
- Add Toppings: Sprinkle the berries or chocolate chips on top of each batter-filled muffin cup for flavor and texture.
- Bake: Place the muffin tin in the oven and bake for 12 minutes until the mini pancakes are fully cooked and lightly golden on top.
Notes
- Freeze leftover mini pancakes for quick grab-and-go breakfasts; reheat in toaster or microwave.
- Use any pancake batter recipe you prefer, from scratch or store-bought mixes.
- Swap toppings with nuts, different fruits, or even savory additions like cheese for variety.
- Ensure muffin cups are lightly greased or lined with silicone liners to prevent sticking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
