Pancake Muffins
If you love pancakes but crave the convenience of muffins, pancake muffins are the perfect solution. These delightful treats offer the fluffy texture of pancakes baked in a muffin form, making them easy to grab and enjoy on the go. Add your favorite toppings like syrup, berries, or whipped cream, and you’ve got a breakfast that’s both delicious and fun! Perfect for busy mornings or a brunch gathering, these pancake muffins will surely impress.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– Optional: blueberries or chocolate chips
Servings and Cooking Time
This recipe makes 12 pancake muffins. Preparation time is about 10 minutes, and cooking time is around 15-20 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 150 calories, 4g of protein, 5g of fat, 24g of carbohydrates, and 1g of fiber. This information is based on a standard muffin without additional toppings.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in blueberries or chocolate chips if using.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 15-20 minutes until golden brown and a toothpick comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely.
10. Serve warm with your favorite toppings like syrup or whipped cream.
Alternative Ingredients
You can substitute almond milk for regular milk for a dairy-free version. Whole wheat flour can replace all-purpose flour for added fiber. For a vegan option, use a flax egg instead of a regular egg and coconut oil instead of butter.
Serving and Pairings
Pancake muffins pair beautifully with fresh fruit, yogurt, or a drizzle of maple syrup. They also make a great addition to a brunch spread alongside coffee or tea.
Storage and Reheating
Store pancake muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes.
Cooking Mistakes
– Don’t overmix the batter; it should be lumpy.
– Ensure your baking powder is fresh for proper rising.
– Avoid overcooking, as it can dry out the muffins.
– Use the correct oven temperature for even baking.
– Don’t skip the muffin liners, or they may stick to the pan.
Helpful Tips
– Experiment with different mix-ins like nuts or dried fruit.
– For extra fluffiness, let the batter rest for 5 minutes before baking.
– Adjust the sweetness based on your preference by adding more or less sugar.
– Always check for doneness with a toothpick.
FAQs
Can I make pancake muffins ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just bake them when you’re ready for a fresh batch!
What are the best toppings for pancake muffins?
Popular toppings include maple syrup, whipped cream, fresh berries, and even a sprinkle of powdered sugar for a sweet touch.
Can I freeze pancake muffins?
Absolutely! Pancake muffins freeze well. Just make sure they are fully cooled before placing them in a zip-top bag for freezing.
How do I prevent pancake muffins from sticking?
Using muffin liners or greasing the muffin tin well will help prevent sticking. Additionally, allowing them to cool slightly before removal can make it easier.
Are pancake muffins healthy?
They can be a healthy option if you use whole grain flour and limit added sugars. Adding fruits like bananas or blueberries can also increase their nutritional value.
Conclusion
Pancake muffins are not just a quick breakfast option; they are a delightful treat that can be enjoyed at any time of the day. Easy to make and customizable, these muffins are sure to become a family favorite. Whether you enjoy them plain or with toppings, they offer a delicious twist on traditional pancakes!
Pancake Muffins
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional: blueberries or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in blueberries or chocolate chips if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-20 minutes until golden brown.
- Remove from the oven and let cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve warm with your favorite toppings like syrup or whipped cream.