Pancake Muffins
A delicious mashup between pancakes and muffins, perfect for busy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup berries or chocolate chips (optional)
- Maple syrup for drizzle (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin pan.
- In a bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed.
- In a separate bowl, whisk the milk, egg, and melted butter until smooth and uniform.
- Pour the wet mixture into the dry ingredients and stir just until mixed; be careful not to overmix.
- If adding berries or chocolate chips, gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly before removing them from the pan.
- Drizzle with maple syrup before serving or serve syrup on the side.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days; in the refrigerator for up to 5 days; or freeze individually for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.topchoicerecipes.com/pancake-muffins/