Description
Pancake muffins combine the fluffy texture of classic pancakes with the convenience of muffins, making a perfect portable breakfast or snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips, blueberries, or diced fruits
Instructions
- Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
- Mix dry ingredients: flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently until just combined. Fold in optional mix-ins.
- Fill muffin cups about 2/3 full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing the batter to keep muffins light and fluffy.
- Use fresh baking powder to ensure proper rising.
- Measure ingredients accurately to avoid dry muffins.
- Use room temperature ingredients for best results.
- Add spices like cinnamon or nutmeg for extra flavor.
- Ensure fruits are not too wet to prevent soggy muffins.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pancake muffins recipe, fluffy pancake muffins, easy pancake muffins, breakfast pancake muffins, homemade pancake muffins