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.

Fun and tasty pancakes in mini bite size muffin form. Fill with fruit or chocolate chips, or bake then brush with butter and roll in cinnamon sugar.

Mini Pancake Muffins

Tbsp sugar

tsp baking powder

tsp baking soda

tsp salt

eggs

Tbsp unsalted butter (, melted)

Blueberries (, raspberries, mini chocolate chips

Maple syrup (, for serving)

Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.

In a separate mixing bowl whisk together buttermilk, eggs and melted butter. While whisking, pour buttermilk mixture into flour mixture and mix just until combined (batter will be slightly lumpy). Allow batter to rest 2 minutes.

Spray each well of two 24 mini muffin cup pans with non-stick cooking spray. Fill each muffin well about 2/3 full (a heaping Tbsp into each. I have a 1 1/2 Tbsp cookie scoop and filled it nearly full). If adding toppings, add 4 blueberries in each, or 1 raspberry, or scant 1 tsp mini chocolate chips. If doing cinnamon sugar topping, once the plain muffins are done, brush tops lightly with melted butter, remove from pan and immediately roll in cinnamon sugar (these taste like churros!).

Bake in preheated oven 10 - 12 minutes.*

Cool one minute then invert onto a wire rack (for the blueberry version you may need to run a sharp knife around edges to loosen). Serve immediately with maple syrup.

Blueberry Pancake Muffins - A pancake and blueberry muffin in one. A blueberry pancake batter with a crunchy topping and maple glaze.

Blueberry Pancake Muffins

brown sugar

cinnamon

flour

corn starch

nutmeg

blueberries

butter, room temperature

maple syrup

vanilla

sour cream

Preheat oven to 350°. Line two muffin pans...

Preheat oven to 350°. Line two muffin pans with paper liners. (This recipe makes about 18 muffins.) Set aside.

Make the topping. In a small bowl, mix...

Make the topping. In a small bowl, mix together sugar, brown sugar, cinnamon, flour, and a pinch salt with a fork. Mix in melted butter. Mix until small clumps form. Set aside.

Whisk together 1 1/2 cups flour, baking powder,...

Whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and cornstarch in a medium bowl. Set aside. 

In another bowl, coat blueberries with the remaining...

In another bowl, coat blueberries with the remaining 1/4 cup flour. Set aside.

In the bowl of a stand mixer, cream...

In the bowl of a stand mixer, cream together butter and both sugar until light and fluffy. Add eggs and maple syrup, and mix until smooth, scraping the bowl. 

Add half of the flour mixture and mix...

Add half of the flour mixture and mix on low until just combined. Add the buttermilk and sour cream, and mix until combined. Add the remaining flour mixture and mix until no streaks remain. Take the bowl off the mixer and add the blueberries. Gently fold through. 

Scoop batter into muffin pan. Add topping. Bake...

Scoop batter into muffin pan. Add topping. Bake for 20 to 22 minutes or until golden brown and a toothpick comes out clean. 

Remove from oven and let cool in pan...

Remove from oven and let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. 

To make the glaze, whisk together powdered sugar,...

To make the glaze, whisk together powdered sugar, maple syrup, vanilla, and salt. If it is too thick add a splash of water, too runny another tablespoon sugar. Drizzle glaze over cooled muffins. 

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))

whole milk (or milk of choice)

lemon juice

egg (beaten)

TB maple syrup

tsp pure vanilla extract

chocolate chips

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.

These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it's completely addicting. So get that maple syrup ready!

Pancake Muffins

sugar (granulated)

vanilla extract

butter (unsalted, melted)

Preheat your oven to 425°F. Spray a muffin pan with cooking spray.

In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.

Whisk together the buttermilk, eggs and vanilla extract.

Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.

Fill the cups to 3/4 full. Top each cup with a few blueberries.

Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.

Serve them warm with maple syrup.

https://content.jwplatform.com/videos/VkYOgvt9.mp4

These 1-bowl pancake mini muffins are whole wheat and naturally sweetened for an easy, healthy breakfast that’s perfect for busy mornings!

Whole wheat pancake mini muffins

Bob’s Red Mill organic Ivory wheat flour

milk of choice

butter, melted (or sub coconut oil)

chocolate apple

Preheat oven to 425. Spray a mini muffin...

Preheat oven to 425. Spray a mini muffin tin very well with cooking spray and set aside. (You’ll need 36 cups total so if you have two tins, use both. Otherwise, make two batches in the oven.)

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir well.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients. Add the milk, eggs, butter, maple syrup and vanilla. Mix the wet ingredients together a bit in the well and then mix together with the dry ingredients in the bowl.

Divide the mixture among the mini muffin tins....

Divide the mixture among the mini muffin tins. Add your toppings to each pancake muffin (see topping choices above as well as topping combination ideas in the notes below.)

Bake at 425 for 10-12 minutes, until a...

Bake at 425 for 10-12 minutes, until a toothpick inserted in the center comes out clean.

Let cool slightly then remove from the muffin...

Let cool slightly then remove from the muffin tin and enjoy!

You can store extras in the refrigerator for...

You can store extras in the refrigerator for 3-5 days or in the freezer for 3-5 months.

These pancake mini muffins are fluffy, flavorful, and perfect for breakfast or a snack. With optional chocolate chips or fruits, they're sure to please everyone!

Pancake Mini Muffins

unsalted butter, melted

mini chocolate chips

Cooking spray or paper liners

Preheat your oven to 350&deg;F (175&deg;C) and prepare a mini muffin tin by spraying it with cooking spray or lining with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix, as this can lead to tough muffins.

Fold in the mini chocolate chips or fruit chunks, if using.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 12-15 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or at room temperature, and enjoy as a delightful breakfast or snack!

Pancake muffins are an easy grab-and-go breakfast, perfect for meal prep, Sunday brunch, or customizing with fruit, berries, or chocolate chips.

Baking spray with flour (Such as Bakers Joy or Pam)

monk fruit sweetener

eggs (room temperature is best)

fat free milk (unsweetened almond milk,

½ tablespoons oil (such as canola)

blueberries (raspberries, bananas or chocolate chips)

Preheat oven to 375°F.  Spray a 12-cup non-stick muffin tin generously with baking spray.

In a large bowl, combine dry ingredients from flour to salt.  Whisk to combine.

In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients.  Whisk until JUST combined.  Don’t over mix.  There will be lumps but don’t worry.

Using a 1/3 cup measure, fill 12 muffin tins to the top with batter.  Add a few blueberries to each.

Place in the oven and bake 20-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.

I love this idea so much...and so will my granddaughters;-)   Since the littles like all their foods separate, I'll add the berries to their plates.   Heaven forbid they touch...ha!

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