Perfect Pancake Muffins Recipe
User Reviews
5
Perfect Pancake Muffins Recipe
Description
This recipe combines dry ingredients—flour, sugar, baking powder and soda, and salt—with wet ingredients including buttermilk, egg, and melted butter. After mixing and resting briefly, the batter is portioned into mini muffin tins and baked until a toothpick inserted comes out clean, yielding moist, tender pancake muffins with a soft crumb.
The muffins have a light, fluffy texture similar to pancakes but in a portable form. Baking rather than griddling provides a consistent shape and allows easy batch preparation. The recipe also recommends maple syrup as a dipping sauce to enhance sweetness and moisture.
Variations include adding chocolate chips, fresh or dried fruits like blueberries or peaches, nuts, or spices such as cinnamon to customize flavor. The muffins store well refrigerated or frozen and can be reheated quickly in a microwave, making them practical for make-ahead breakfasts.
Flavor variations can be achieved with extracts such as lemon or almond, and mix-ins like bacon or sprinkles can add texture and color. Prepare batter ahead or freeze cooked muffins for convenience, then serve with syrup of choice.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 /2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch kosher salt
- 2 cups buttermilk
- 1 egg
- 1/4 /4 cup butter melted
- maple syrup
Instructions
- Preheat oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners and set aside.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt in a large bowl. Mix the wet ingredients: buttermilk, egg, and melted butter in a medium mixing bowl. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow the batter to rest for about 3 minutes.
- Scoop pancake batter and fill each indention of mini muffin pan 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.
Notes
- Prepare the batter ahead and bake pancake muffins fresh, or bake and store for quick reheating.
- Store baked muffins in an airtight container in the refrigerator for up to 3 days, or freeze up to 3 months; thaw before reheating.
- Add mix-ins like mini chocolate chips, fresh berries, nuts, or spices such as cinnamon to customize flavor.
- Use flavor extracts like lemon or almond for varied taste; chopped cooked bacon can be mixed in for added protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36muffins
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 57mg | 2% |
| Potassium | 44mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 68IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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