Description
Pancake Muffins are a delightful twist on classic pancakes, baked in a muffin tin for a convenient and portable breakfast option. These fluffy treats can be customized with your favorite mix-ins and are perfect for busy mornings or as a lunchbox snack.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Optional Mix-Ins:
- Mini chocolate chips
- Blueberries
- Diced strawberries
- Banana pieces
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Add Mix-Ins: Gently fold in your choice of mix-ins if using.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for a few minutes before serving warm, optionally with maple syrup for dipping.
Notes
- These pancake muffins freeze well and can be reheated in the microwave or toaster oven.
- Great for busy mornings or lunchbox treats.
- You can also make mini muffins; just reduce the baking time to 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
