Mini Veggie-Packed Pancake Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Mini savory pancakes filled with shredded carrots, zucchini, and cheese, baked in muffin tins for an easy hand-held breakfast or snack. This American-inspired kid-friendly recipe (vegetarian), ready in about 30 minutes, layers all-purpose flour, baking powder, milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 12 American cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with 1 tbsp olive oil.
  2. Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: In a separate bowl, beat 1 large egg with 3/4 cup milk until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Step 4: Fold in 1/2 cup shredded carrot, 1/2 cup shredded and well-squeezed zucchini, and 1/2 cup shredded cheddar cheese until evenly mixed.
  5. Step 5: Spoon the batter evenly into the prepared muffin cups, filling about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the tin.

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