Mini Pancake Muffins

February 16, 2017

Pancakes on-the-go! Make these Mini Pancake Muffins part of your weekday wake-up with Dunkin' Donuts Iced Coffee.

Fluffy pancakes you love, in half the time. These Mini Pancake Muffins are perfect for your busy mornings!

Whether you rush to get out of the house in the morning or it's Saturday and you just don't feel like cooking breakfast, this recipe is for you. These soft and mini muffins taste just like pancakes and can be customized to meet the needs of every taster in your house. Whip up some quick batter (or use store bought mix, I won't judge), add in your favorite toppings, pop the muffin pan into the oven and you're good to go! From start to finish, this recipe takes 20 minutes. You could easily prepare the night before our get up a little bit early to have them hot out of the oven. Enjoy!


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Mini Pancake Muffins

Makes 36 Mini Muffins 

-1 cup all-purpose flour
-2 tbsp granulated sugar
-1 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1 cup milk
-1 tbsp lemon juice
-1 large egg
-2 tbsp vegetable oil
-1 tsp pure vanilla extract
-desired topings - chocolate chips or your favorite fruits

1. Preheat oven to 350 degrees F.
2. Grease a mini muffin pan. Set aside.
4. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
5. In a large measuring cup, whisk together milk and lemon juice. Let stand 2 to 3 minutes until the milk sours. Add egg, vanilla and oil and whisk together.
6. Add the wet ingredients to the dry ingredients and stir together just until combined. Slightly lumpy batter is okay. Do not overmix!
7. Place one tablespoon in each muffin cup. Top with desired toppings.
8. Bake for 10 to 12 minutes or until the tops are puffed up and set.
9. Cool muffins in the pan for 10 minutes, remove from the pan.
10. Serve or pack into ziploc bags or containers with lids for an easy on-the-go breakfast.

Recipe found on Crunchy Creamy Sweet

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