Description
These Pancake Muffins are a delightful twist on traditional pancakes, perfect for a grab-and-go breakfast or a fun treat. Customize them with your favorite mix-ins for a personalized touch!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
Optional Mix-Ins:
- mini chocolate chips
- blueberries
- chopped strawberries
- diced cooked bacon
Instructions
- Preheat the oven: Preheat oven to 375°F and lightly grease or line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
- Mix Batter: Pour the wet ingredients into the dry and stir just until combined; do not overmix. Gently fold in any desired mix-ins.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 12–15 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Serve: Let cool for 5 minutes before serving warm or at room temperature.
Notes
- Serve with maple syrup for dipping or drizzle it over the top.
- These are freezer-friendly—cool completely, then store in a sealed bag or container. Reheat in the microwave for 15–20 seconds.
- Great for lunchboxes or busy mornings.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 4g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
