Mini Puff Pancakes with Lucky Leaf Toppers
Airy, custardy mini pancakes baked in a muffin tin until golden and puffy. Blend eggs, milk, flour, and warm spices, then bake at high heat for a tender crumb. Top with powdered sugar and your choice of Lucky Leaf fruit topper for easy individual servings.
Ingredients
- 1 cup milkbuttermilk1:1tangFull guide →
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flourwhole wheat flour1:1earthier
- 1 teaspoon cinnamonallspice1:1warmingFull guide →
- ½ teaspoon nutmeg
- 3 tablespoons sugar
- ½ teaspoon saltcoconut oil1:1neutraldairy-freeFull guide →
- ¼ cup unsalted butter, meltedcoconut oil1:1neutraldairy-freeFull guide →
- powdered sugar
- Lucky Leaf Toppers, varietyfresh berriesto tastewhole fruit
Instructions
- 1
Preheat oven to 400 degrees
- 2
Spray a muffin tin with nonstick baking spray
- 3
Place milk, eggs, vanilla extract, flour, cinnamon, nutmeg, sugar, salt, and melted butter in a blender and pulse until mixed
- 4
Pour batter evenly into the prepared muffin tin
- 5
Bake for 16 minutes
- 6
Remove pan from oven and let cool for 2 to 3 minutes
- 7
Run a knife around the outside edge of each pancake and gently remove from tin
- 8
Sprinkle with powdered sugar and add your favorite Lucky Leaf Topper flavor
Good to Know
Refrigerate covered for up to 3 days. Reheat in a 300 degree oven for 5 minutes.
Prepare batter up to 4 hours ahead. Cover and refrigerate. Stir before pouring into muffin tin.
Serve warm with Lucky Leaf Toppers and additional powdered sugar on the side.
Common Mistakes
Do not skip the 2 to 3 minute cool time to avoid pancakes sticking to the tin
Do not overfill the muffin cups to avoid batter overflowing during baking