# Components:
→ Dry Ingredients
01 - 1 ½ cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
→ Wet Ingredients
06 - 1 cup buttermilk
07 - 2 large eggs
08 - ¼ cup pure maple syrup
09 - 2 tablespoons bourbon
10 - ¼ cup unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ For Skewers & Garnish
12 - 12 wooden skewers
13 - ½ cup maple syrup, for drizzling or dipping
14 - Fresh strawberries, blueberries, or banana slices (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 24-well mini muffin tin or line each well with mini paper liners.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together the buttermilk, eggs, pure maple syrup, bourbon, melted unsalted butter, and vanilla extract until fully incorporated.
04 - Add the wet mixture to the dry ingredients. Stir gently until just combined; avoid overmixing to maintain fluffiness.
05 - Divide the batter evenly among the prepared mini muffin wells, filling each about three-quarters full. Bake for 12 to 15 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow the pancake muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
07 - Once cooled, thread 2 to 3 pancake muffins onto each wooden skewer. Alternate with fresh fruit, such as strawberries, blueberries, or banana slices, if desired.
08 - Arrange skewers on a serving platter and drizzle with additional maple syrup or serve syrup on the side for dipping.
