Looking for a quick and delightful breakfast option? This easy pancake muffin recipe is a game-changer for busy mornings.
Perfectly fluffy and customizable, these pancake muffins make breakfast a breeze. Let’s explore how you can whip up these delicious treats in no time!
In This Post
Reasons to Love This Recipe
There are so many reasons to enjoy this pancake muffin recipe:
- Convenient: Ideal for grab-and-go breakfasts or snacks.
- Versatile: Customize with your favorite mix-ins like fruits, nuts, or chocolate chips.
- Kid-Friendly: A fun twist on traditional pancakes that kids will love.
- Make-Ahead: Prepare a batch in advance and enjoy it throughout the week.
- Simple Ingredients: Use pantry staples you likely already have.
Ingredients
To make this pancake muffins recipe, you’ll need:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional mix-ins: blueberries, chocolate chips, or diced bananas
Step-by-Step Instructions
Ready to make these delightful pancake muffins? Follow these simple steps to create a batch of fluffy, delicious muffins that are perfect for any morning. Let’s get started!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Step 4: Blend Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
Step 5: Add Mix-Ins
Fold in your choice of mix-ins, such as blueberries or chocolate chips, if desired.
Step 6: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 7: Bake
Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!
Helpful Tips
- Don’t Overmix: Overmixing can result in dense muffins. Stir until just combined.
- Uniform Size: Use an ice cream scoop for evenly sized muffins.
- Baking Time: Keep an eye on the muffins as baking times can vary depending on your oven.
Easy Ingredient Replacements
Milk Options: Substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
Sugar Alternatives: Try honey or maple syrup as a natural sweetener.
Final Thoughts
This pancake muffin recipe brings a delightful twist to your breakfast routine. They’re fluffy, versatile, and perfect for busy mornings or leisurely brunches. Whether you’re enjoying them with ground beef and rice for a hearty meal or as a standalone treat, these pancake muffins are sure to become a staple in your kitchen.
Frequently Asked Questions
Can I freeze pancake muffins?
Yes, these muffins freeze well. Store them in a sealed bag or container for up to three months. Reheat in the microwave or oven before serving.
What’s the best way to store leftovers?
Keep them in an airtight container at room temperature for up to two days, or in the fridge for up to a week.
Can I make them dairy-free?
Absolutely! Use almond milk and coconut oil instead of buttermilk and butter.
How do I prevent muffins from sticking to the pan?
Using paper liners or greasing the muffin tin well can help prevent sticking.
What other mix-ins can I use?
Feel free to experiment with nuts, seeds, dried fruits, or even savory options like cheese and herbs.
Enjoy experimenting with this pancake muffin recipe and savor the deliciousness of a homemade breakfast treat!