Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
¾ cup milk
1 large egg
1 teaspoon non-alcoholic vanilla extract or vanilla flavoring
½ teaspoon cinnamon (optional)
Pinch of salt
Instructions
Preheat oven to 400°F (200°C)
Whisk flour, baking powder, sugar, cinnamon (if using), and salt in a bowl
Melt butter, whisk with egg, milk, and vanilla extract
Gradually combine wet ingredients into the dry mixture
Spoon batter into 20 greased mini ramekins or muffin cups
Bake for 30 minutes until puffed and golden
Let cool slightly before serving
Notes
Substitute gluten-free flour for a gluten-free version
Replace butter with vegetable oil for vegan option
Use flaxseed meal (1 tbsp + 3 tbsp water) instead of egg for vegan
Coconut or almond milk works for dairy-free alternatives
Adjust oven time based on ramekin size
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan (with oil/flaxseed) Vegetarian
Nutrition
- Serving Size: 1 mini pancake
- Calories: 80
- Sugar: 0.8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg