Summer is coming to a close, school is starting, days are getting shorter and soon it will be sweater weather.

Pancake mini-muffins are perfect to premake and have on hand for those chilly mornings when we all want just a few more moments in our toasty-warm bed. Pop some in your bag for a quick on the go snack or heat up with a dish of warm syrup.

Click for Printable Recipe Sheet

INGREDIENTS:

3 cups All-purpose Flour

1 Tablespoon Baking Powder

3 Tablespoons Sugar

3/4 teaspoons Salt

2-1/2 cups Milk

1 Tablespoon White Vinegar

2 whole Eggs

1 Tablespoon Vanilla Extract

4 Tablespoons Butter, Melted

(or use your favorite go-to pancake mix!)

Blueberries (optional)
Chocolate Chips (optional)

Warm Syrup, For Serving

Muffin tin

Directions:

Preheat the oven to 425 degrees. (425 will result in crispier edges. For a softer muffin, bake at 400 for 11 minutes.)

Sift together flour, baking powder, sugar, and salt.
Set aside.

Stir together the milk and vinegar and let it sit for
1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray.
Fill cups 2/3 full. If using blueberries, drop 2 to 3
blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top.
Let sit in the pan for 1 to 2 minutes, then turn them out
of the pan. (Use a small knife if any are stubborn.)

Serve and enjoy!

(modified from thepioneerwoman.com)