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Pancake Muffins

Pancake Muffins: Fluffy, Portable Treats for Busy Mornings

Delight in these Pancake Muffins, the perfect blend of pancakes and muffins for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon sugar Can be replaced with honey or a sugar alternative.
  • 1 teaspoon baking powder Ensure it’s fresh for best results.
  • ½ teaspoon baking soda Check expiration for efficacy.
  • ¼ teaspoon salt Balances sweetness and enhances flavor.
  • ¾ cup milk (dairy or non-dairy) Substitute with almond milk or oat milk for a dairy-free option.
  • 1 large egg For vegan option, use flaxseed meal as a substitute.
  • 2 tablespoons melted butter or oil Coconut oil or applesauce can be lighter substitutes.
  • 1 teaspoon vanilla extract
Optional Mix-Ins
  • chocolate chips For a sweet treat and extra delight.
  • fresh fruit (like bananas or berries) Boosts flavor and nutrition.
  • nuts (like walnuts or pecans) Introduces a crunchy texture.

Equipment

  • oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Pancake Muffins
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin by greasing it or lining it with muffin liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the wet ingredients: milk, egg, melted butter, and vanilla extract.
  4. Pour the wet mixture into the bowl of dry ingredients and stir gently until just mixed.
  5. Fold in any optional mix-ins such as chocolate chips, berries, or nuts.
  6. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 12–15 minutes, until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool in the tin for about 5 minutes before serving.

Nutrition

Serving: 1muffinCalories: 95kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 2IUCalcium: 10mgIron: 5mg

Notes

These pancake muffins are versatile, making them perfect for breakfast or snacks. Customize with your favorite mix-ins!

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