Perfect Pancake Muffins Recipe
Pancake Muffins are the perfect easy breakfast recipe! Simple to make with the ease of a muffin and the deliciousness of pancakes! A make-ahead favorite!
Servings: 36 muffins
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- pinch (0.4 g) kosher salt
- 2 cups (490 g) buttermilk
- 1 (50 g) egg
- 1/4 cup (56.75 g) melted butter
- maple syrup
Instructions
- Preheat oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners and set aside.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt in a large bowl. Mix the wet ingredients: buttermilk, egg, and melted butter in a medium mixing bowl. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow the batter to rest for about 3 minutes.
- Scoop pancake batter and fill each indention of mini muffin pan about 1/2 full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.
- Serve with warmed maple syrup for dipping.
Notes
How to Make-Ahead, Store, and Freeze Pancake Muffins
To make ahead. They are so practical for those rushed mornings since you can reheat the number of pancake muffins that you need in the microwave. Prepare the batter and bake as directed. Cool and store or freeze. Alternately, you can prepare the batter ahead of time and bake the pancake muffins fresh when you want to serve them. Store the batter in the fridge for up to 4 days in an airtight container. When ready to bake, follow the recipe instructions, bake, serve, and enjoy!How to Store Pancake Muffins. Pancake muffins store well in an airtight container on the counter overnight or in the refrigerator for up to 3 days.
How to Freeze Pancake Muffins. Once cooked, cool completely and then store in an airtight, freezer-safe container. Freeze for up to 3 months. To serve. Remove from the freezer and allow to thaw overnight. Reheat in the oven or microwave until warm. Serve with your favorite syrup.
Optional Mix-Ins
Chocolate Chips - choose your favorite from semi-sweet, milk, or dark chocolate chips to stir into the pancake muffin batter. I love to use mini-chocolate chips. I think they are sized perfectly for this recipe. Blueberries - add blueberries to your pancake muffin batter for an added fruit serving to your breakfast. You can use another favorite fruit such as blackberries, raspberries, strawberries or chopped peaches. Lemon - add lemon zest and use lemon juice to make your homemade buttermilk. You can also add a splash of lemon extract if you like. Nuts - add chopped nuts such as pecans, walnuts, almonds, or another favorite nut. Cinnamon - during cooler months, I love to add a bit of cinnamon to the muffin batter and then top the warm muffins with a bit of cinnamon sugar. Bacon - while I love to serve bacon along with my pancakes, you can also chop make-ahead or leftover bacon into the batter for added protein. Sprinkles - add your favorite colorful sprinkles into the batter for a fun breakfast idea! Perfect for birthdays or to add excitement to your mornings! Flavorings - use almond extract in place of the vanilla extract if using almonds in the recipe, lemon extract, coconut extract, or use your favorite flavoring.Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 57mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 68IU | Calcium: 25mg | Iron: 0.4mg
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