Pancake muffins. The sweet and fluffy pancakes meet soft and moist muffins to create an epic “breakfast on the go” treat. The classic pancake batter is turned into cute little muffins in this recipe. Customize the toppings to showcase myriad of flavors just like your favorite pancakes.
I fell in love with the idea of turning pancakes into muffins the very first time I baked them. The best part was it tasted exactly like pancakes. And now, the love for these super simple moist muffins has reached an all-time high making them a regular breakfast staple in my kitchen.
Pancake muffins. The undeniably delicious combination of two classic favorites, pancakes and muffins. This reimagined version of classic pancakes has everything you love about the breakfast staple. With a generous drizzle of maple syrup, it will be a hit, both as an easy breakfast idea and as a delicious weekend brunch.
How To Make Pancake Muffins
Mix dry ingredients – The dry ingredients in this recipe include self raising flour and granulated (caster) sugar. You’ll also need a tiny pinch of salt to balance out the flavors. Make sure you sift all the dry ingredients into a large bowl.
Mix wet ingredients – In a separate bowl, you’ll need to combine together egg, milk and vanilla extract. All the ingredients need to be at room temperature. Apart from vanilla extract, you can add your favorite flavorings like ground cardamom or cinnamon.
Combine dry and wet ingredients – Mix all the ingredients together to get a smooth batter. It needs to be lump-free with the same consistency of regular muffin batter.
Add butter and toppings – Melted and cooled butter is a key ingredient in this recipe. Stir this into the muffin batter. But remember, do not over mix. Play around with the toppings depending on the kind of ingredients you have on hand.
Bake – We are going to bake these muffins at a slightly higher temperature, about 190 C. Once they come out of the oven, cool completely and store in airtight containers. You can even freeze them for a delicious “breakfast on the go”.
More Muffin Recipes:
Pancake Muffins | Video
Moist and delicious breakfast muffins made with pancake batter
Ingredients
- 2 cups self raising flour
- 3/4 cup granulated (caster) sugar
- A small pinch of salt
- 1 large egg
- 1 and 1/4 cups milk
- 1 teaspoon vanilla extract
- 40 g unsalted butter, melted and cooled
Instructions
- Preheat oven to 190 C / 375 F. Grease and line a 12cup muffin tin with paper liners.
- Sift self raising flour, sugar and salt into a large bowl.
- In another bowl, combine together egg, milk and vanilla extract. Make a well in the middle of the flour mixture. Pour in egg mixture. Whisk until just combined.
- Spoon batter into the prepared muffin cups, filling each 34 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.
Notes
- Refrigerate cooled muffins in an airtight container in the refrigerator for 3-4 days. You can also freeze them for about 2 months. Simply thaw at room temperature and reheat in the microwave before serving.
- Customize the muffins with your favorite topping like apples, berries, coconut, spices (cinnamon and cardamom), bananas, zucchini and carrots.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 107Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 23mgSodium 268mgCarbohydrates 16gFiber 1gSugar 0gProtein 3g
The nutritional data is for information purposes only
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Yum! Baking these right now 🙂 I added a strawberry one, too!