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–+ servings
Pancake Muffins

Fluffy Pancake Muffins for a Cozy, Sweet Breakfast Delight

Enjoy fluffy pancake muffins, a delightful twist on classic pancakes, perfect for busy mornings or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour substitute with whole wheat or gluten-free flour for a healthier option
  • 2 tbsp baking powder ensure it's fresh for best results
  • 1 tbsp sugar reduce for a less sweet version or use honey
  • 1 cup milk non-dairy milk can be used
  • 2 large eggs for vegan alternatives, use flax eggs or applesauce
  • 1 tsp vanilla extract almond extract can be substituted
Optional Mix-ins
  • 1 cup chocolate chips mix in your favorite type
  • 1 cup fresh berries blueberries or raspberries work beautifully
  • 1/2 cup nuts chopped walnuts or pecans

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions for Pancake Muffins
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, and sugar until well combined.
  3. In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Distribute the batter evenly among the muffin liners, filling each about two-thirds full.
  6. Bake in the preheated oven for 18–20 minutes, or until golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Serve warm with a drizzle of maple syrup or fresh fruit.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Store leftover pancake muffins in an airtight container at room temperature for up to 3 days or freeze for later enjoyment.

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