Description
Pancake Muffins are a portable, baked version of classic pancakes—soft, fluffy, and perfect for breakfast or snacking. Easily customizable with your favorite mix-ins, they’re ideal for meal prep and busy mornings.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp melted butter or oil
- Optional mix-ins: 1/2 cup blueberries, mini chocolate chips, diced strawberries, or banana slices
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in desired mix-ins or add toppings individually to each muffin cup.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use gluten-free flour blend to make them gluten-free.Substitute almond, oat, or soy milk and oil for a dairy-free version.Add a scoop of protein powder or Greek yogurt for extra protein.Make savory versions by omitting sugar and vanilla and adding cheese or herbs.Mini muffin version: Bake for 10–12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 4g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
