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Pancake Muffins

Deliciously fluffy pancake muffins that combine the best of pancakes and muffins in a convenient, bite-sized treat. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour sifted
  • 2 tbsp granulated sugar adjust for sweetness preference
  • 2 tsp baking powder ensure it's fresh for proper rising
  • 1/2 tsp baking soda helps with fluffiness
  • 1/4 tsp salt enhances flavor
  • 1 cup buttermilk room temperature for best mixing
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract for flavor
  • 1/2 cup chocolate chips optional, for added sweetness
For the Topping (optional)
  • 1 tbsp maple syrup for drizzling
  • 1 tbsp powdered sugar for dusting

Method
 

Prepare the Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly.
  2. Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix the Dry Ingredients
  1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
Combine the Wet Ingredients
  1. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined. This ensures a smooth batter.
Combine Wet and Dry Ingredients
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
Add Chocolate Chips
  1. Fold in the chocolate chips if using. This adds a delightful sweetness to the muffins.
Fill the Muffin Tin
  1. Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for rising.
Bake the Muffins
  1. Place the muffin tin in the preheated oven and bake 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
  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.
  2. Drizzle with maple syrup and dust with powdered sugar before serving, if desired.

Notes

These pancake muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage. Just reheat in the microwave for a quick breakfast treat.