Description
Pancake Muffins are a delightful twist on classic pancakes, baked in a muffin tin for a convenient, grab-and-go breakfast option. These fluffy muffins combine the familiar flavors of pancakes with optional mix-ins like mini chocolate chips or fresh blueberries, making them versatile and perfect for busy mornings or snacks.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Optional Mix-ins
- 1/2 cup mini chocolate chips or fresh blueberries
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease or line a 12-cup muffin tin to ensure the muffins do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined, creating a uniform base for the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract thoroughly until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to maintain a light texture.
- Add Mix-ins: If using, carefully fold in mini chocolate chips or fresh blueberries to distribute evenly through the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the oven and bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove muffins from the oven and allow them to cool for a few minutes before serving. Serve warm with maple syrup or enjoy them as a convenient grab-and-go breakfast.
Notes
- Customize your pancake muffins by adding diced fruit, cinnamon, or chopped nuts to the batter for extra flavor and texture.
- These muffins freeze well; to enjoy later, simply reheat in the microwave for 20–30 seconds.
