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Prep Time10 Mins
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Cook Time20 Mins
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Serving12
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These delightful pancake muffins are a perfect combination of fluffy pancakes and convenient muffins. Ideal for breakfast on the go or a delicious snack, they’re sure to please both kids and adults!
Ingredients
Directions
Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until evenly combined.
In another bowl, mix the milk, eggs, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it's okay if there are a few lumps.
If desired, fold in chocolate chips or blueberries to the batter.
Scoop the pancake batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Conclusion
Tips:For an extra sweet treat, drizzle pancake muffins with maple syrup before serving.These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just reheat in the oven or toaster before enjoying!Enjoy your pancake muffins as a fantastic alternative to traditional pancakes!
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