Mini Puffed Oven Pancakes

Breakfast is probably one of the best meals of the day because you can totally get away with eating dessert. And it still counts as a real meal. I mean really- cinnamon rolls, pancakes, waffles.... A total win-win in my book! These little cuties are no exception. What is with mini things that all of a sudden become 10 times cuter? It's a fun mix up of regular ol' pancakes. And they are adorable to boot. Super easy to mix up and pop in the oven. If I have heavy cream in the fridge, I can't resist making whipped cream. And of course, thawed fruit puts it over the top in my book!

I am in total love with this recipe. My kids love it. And it is a perfect way to use up that extra whipped cream from the angel food cake roll... They are light and delicious. These would be super easy for a breakfast or brunch party. You could easily bake these before people arrive, then keep them in the warming oven or in a basket covered with a cloth and place the toppings in bowls alongside. Perfect!


Mini Puffed Oven Pancakes

Yield: about 24 mini muffin pancakes

  • 3/4 cup all-purpose flour
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2-3 tablespoons unsalted butter, melted (optional)
  • powdered sugar (optional)

Directions

Place a mini muffin pan on a cookie sheet (for easy removal), then place in the oven and preheat to 400ºF.  While oven is heating, place flour, milk, eggs, vanilla extract and salt in a blender and blend until smooth.  Carefully remove the pan from the oven and quickly spray the wells with non-stick spray. Fill the muffin wells 3/4 full with batter.  Place the pan in the oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on a plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar, if using.  Serve immediately with whipped cream, maple syrup, and thawed (or fresh) fruit, if desired.

Source: Adapted from Our Best Bites