Description
These Pancake Muffins are a fun and delicious twist on traditional pancakes, baked into mini muffin cups for easy serving and portion control. Perfect for breakfast or brunch, they combine fluffy pancake batter with optional toppings like blueberries, strawberries, mini chocolate chips, or colorful sprinkles. This recipe yields 60 bite-sized muffins, baked to a golden brown perfection in just 25 minutes.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups milk
- 2 teaspoons vinegar
- 2 eggs, slightly beaten
- 1 ½ teaspoons vanilla extract
- 3 tablespoons butter, melted and cooled
Optional Toppings
- Small blueberries
- Capped and diced strawberries
- Mini chocolate chips
- Colorful sprinkles
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the muffin pancakes evenly.
- Prepare Muffin Pan: Generously spray a mini-muffin pan with nonstick cooking spray to prevent the pancake muffins from sticking.
- Make Buttermilk Mixture: In a small bowl, combine 2 cups of cold milk with 2 teaspoons of vinegar and set aside. This mixture mimics buttermilk and helps tenderize the batter.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Incorporate Wet Ingredients: Gradually whisk the milk and vinegar mixture into the dry ingredients just until incorporated to avoid overmixing.
- Add Remaining Wet Ingredients: Continue whisking the batter and add the slightly beaten eggs, vanilla extract, and melted, cooled butter. Whisk until the batter is homogeneous and free of streaks.
- Fill Muffin Cups: Spoon the pancake batter into the prepared mini muffin cups, filling each about two-thirds full to allow room for rising.
- Add Toppings: If desired, add 3-4 small blueberries, diced strawberries, a mix of both, or sprinkle approximately ½ teaspoon each of mini chocolate chips and colorful sprinkles atop each muffin.
- Bake: Place the muffin pan in the oven and bake for 15 minutes or until the pancake muffins are lightly golden brown and a toothpick inserted in the center comes out clean.
Notes
- For best results, use room temperature eggs and cooled melted butter to prevent cooking the eggs prematurely.
- Do not overmix the batter to maintain fluffiness in the muffins.
- Feel free to customize toppings based on your preference or dietary needs.
- Store leftover pancake muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat in the oven or toaster oven for a few minutes to restore crispness.
