Pancake Muffins

Deliciously fluffy pancake muffins that combine the best of pancakes and muffins, perfect for breakfast or a snack.

Print Pin

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast Muffins, Easy Muffins, Pancake Muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 150kcal

Ingredients

Dry Ingredients

1 cup all-purpose flour sifted
2 tbsp granulated sugar
1 tbsp baking powder ensure it's fresh for best rise
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients

1 cup milk room temperature
1 large egg room temperature
2 tbsp unsalted butter melted and slightly cooled
1 tsp vanilla extract for flavor

Add-ins (Optional)

1/2 cup chocolate chips or blueberries
1/4 cup maple syrup for drizzling on top

Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents.

Mix Wet Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Make sure the butter is not too hot to avoid cooking the egg.

Combine Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
If using, fold in the chocolate chips or blueberries at this stage.

Bake the Muffins

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This ensures that the muffins are fully cooked.

Cool and Serve

Remove the muffin tin from the oven and let it cool for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm, drizzled with maple syrup if desired. Enjoy your delicious pancake muffins!

Notes

These pancake muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month. Reheat in the microwave for a quick breakfast.

Nutrition