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Mini Puffed Oven Pancakes

Mini Puffed Oven Pancakes

The ultimate comfort food, these Mini Puffed Oven Pancakes are fluffy, light, and perfect for breakfast. With customizable toppings like fresh fruit and whipped cream, they are sure to please everyone at the table. Make them for a special occasion or a cozy morning at home!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 Mini Pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Milk
  • 1/2 cup All-Purpose Flour
  • 2 Eggs
  • 1/8 tsp Salt
  • 1 tsp Vanilla
  • to taste Powdered Sugar
  • 1 1/2 cup Chopped Strawberries Mixed with 3-4 Tbl. of sugar and allowed to sit for 10 min. or until juicy
  • to taste Whipped Cream
  • to taste Maple Syrup

Equipment

  • Oven
  • Baking Sheet
  • Blender
  • Frying Pan
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Place mini muffin tin in the oven and preheat to 400 degrees.
  2. Meanwhile, add the milk, all-purpose flour, eggs, salt, and vanilla to a blender and blend until smooth.
  3. Remove hot muffin tin from oven and spray very well with cooking spray.
  4. Fill muffin cups 1/2 to 3/4 full with batter and return muffin tin to oven.
  5. Bake for 15 to 17 minutes or until puffed up and lightly golden brown.
  6. Carefully remove pancakes from muffin tin (I used a toothpick) and serve topped with powdered sugar, chopped strawberries, and whipped cream or serve with maple syrup.
  7. Makes about 24 mini pancakes.

Notes

Extra tips or suggestions here.