Summer Berry Pancake Mini Muffins

Summer Berry Pancake Mini Muffins
Summer Berry Pancake Mini Muffins created in collaboration with Jessie James Decker


● 1 cup all-purpose flour
● 1 teaspoon baking powder
● 2 tablespoons + 1 teaspoon granulated sugar
● ¼ teaspoon salt
● 3 tablespoons butter, melted and cooled
● 1 large egg, lightly beaten
● ½ cup Waterloo Summer Berry Sparkling Water
● ¼ cup milk, 1% or 2%
● chopped strawberries



1. Preheat the oven to 400°F and spritz a mini muffin pan with non-stick cooking spray.


2. To a large bowl add the flour, baking powder, sugar, and salt and whisk to combine. In a separate bowl beat the egg, milk, and melted butter. Add the wet to the dry, pour in the Waterloo, then whisk just until combined. You should have a few lumps. Let the batter rest for 5 minutes.


3. Spoon about 2 to 3 tablespoons of batter into the mini muffin pan, enough to fill each well about ¾ full. Top with a few strawberries or other fruit flavors. Bake for 9-11 minutes or just until set. Serve with maple syrup or dust with powdered sugar.


Prep Info

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 22 to 24 mini muffins

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