mini pancake muffins

Pancake muffins make a great breakfast or treat for brunch. So simple to make, you get the ease of a muffin with the deliciousness of pancakes!

Perfect Pancake Muffins Recipe

all-purpose flour

sugar

baking powder

baking soda

salt

buttermilk

butter

maple syrup (warmed)

Preheat oven to 350º F oven. Spray a mini-muffin tin with nonstick baking spray. Set aside.

Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.

Scoop pancake batter and fill each indention of mini muffin tin about 1/2 full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.

Serve with warmed maple syrup for dipping.

Turn pancakes into an easy, freezer-friendly breakfast or lunchbox food with this easy pancake muffin recipe. Made with an ancient grain (einkorn) and a touch of natural sweetener for a healthy, homemade pancake option.

Easy Mini Pancake Muffins (With Einkorn Flour)

all-purpose einkorn flour (sifted (between 170-175 grams))

tsp baking powder

cinnamon

tsp salt

whole milk (or milk of choice)

lemon juice

egg (beaten)

TB maple syrup

tsp pure vanilla extract

chocolate chips

blueberries

strawberries

Preheat the oven to 350F. Grease a mini muffin pan with butter or line with muffin liners. If you&#039;re going to serve the muffins like pancakes (dipping them in syrup), I recommend skipping the liners. If you prefer more of a muffin, liners work. You could also use a standard-size muffin tin, but you’ll need to double the baking time to compensate for the increased size.

Add the lemon juice to a large measuring cup or bowl and top off with 1 cup of milk. Let rest for 5 minutes.

Meanwhile, in a large mixing bowl, add the sifted flour (to sift the flour, add the flour to a large sieve and then gently shake into the bowl), baking powder, cinnamon, and salt.

Add the remaining wet ingredients to the milk: egg, maple syrup, melted butter, and vanilla extract. Whisk together.

Add the wet ingredients to the dry ingredients and stir until just combined. Some lumps are okay, but for the most part the batter should be smooth. Let the batter rest for 10 minutes to thicken just a bit.

Fill the mini muffin pan (each cavity) about ⅔ of the way with batter. (You will not use all the batter right now.) If desired, press chocolate chips, chopped blueberries, or other favorite pancake mix-ins into individual muffins. Since these are mini muffins, don&#039;t add too many mix-in ingredients to one muffin.

Bake for about 10 minutes, or until they look and feel “set.” They will not be browned. They should have a yellow, golden hue.

Let the pancake muffins rest in the tin for 5 minutes before removing to a rack to cool. Bake  the remaining batter.

Serve with maple syrup for dipping, if desired.

The muffins freeze well and pack well for school lunches. To freeze, wait until the muffins are fully cool. Then add the muffins to a freezer bag or container and freezer for up to 3 months. Defrost the muffins at room temperature or in the microwave for just a few seconds.

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Top 2 mini pancake muffins recipes from across the web

The most viewed mini pancake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfect Pancake Muffins Recipe

Easy Mini Pancake Muffins (With Ein...

The most viewed mini pancake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine