Cinnamon sugar coated pancakes baked in portable muffin form are super easy to make and twice as fun to eat. Kids and adults alike love them!Cinnamon Sugar Pancake Mini Muffins
  • 5 tablespoons melted butter, divided
  • β…“ cup plus 3 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Β½ teaspoon baking soda
  • ΒΌ teaspoon salt
  • β…” cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • Β½ teaspoon ground cinnamon
  • maple syrup, for serving, optional
  1. Preheat the oven to 350 degrees F. Brush 18 wells of a mini muffin pan with some of the melted butter.
  2. In a medium bowl whisk together 3 tablespoons of the sugar, the flour, baking powder, baking soda and salt.
  3. In a separate bowl whisk together the buttermilk, vanilla, 2 tablespoons of the melted butter and the egg just until combined.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined – don’t overmix or they will be rubbery.
  5. Fill the wells of the mini muffin pan just shy of the top.
  6. Bake until a toothpick inserted into the center comes out fairly clean with a moist crumb or two sticking to it about 10 to 12 minutes.
  7. Cool about 5 minutes and then turn out from the pan.
  8. Mix the remaining β…“ cup sugar with the cinnamon.
  9. Brush each muffin with the remaining melted butter and roll in the cinnamon sugar.
  10. Serve warm with maple syrup for dunking if desired.

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