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Easy Pancake Muffins Recipe (Soft and Moist)
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5 from 1 rating

Easy Pancake Muffins Recipe

Quick and easy pancake muffins recipe from scratch, made with simple ingredients. Soft, moist, fluffy. Perfect snack or breakfast on the go. Can be frozen!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 Muffins
Calories: 214kcal
Author: Abeer Rizvi

Ingredients

Instructions

  • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda. Keep aside.
  • In another mixing bowl, whisk together buttermilk, egg, melted butter, vanilla extract.
  • Dump this wet mixture into the dry mixture and mix until just combined. Let this batter rest at room temperature for 3 minutes. 
  • Pour pancake batter into a greased muffin pan/ cupcake pan and fill halfway. 
  • Top off with fresh raspberries, blueberries, chocolate chips or nuts.
  • Bake at 350 degrees for 20-25 minutes or until an inserted toothpick in the center comes out clean. 
  • Let them cool and remove from pan.
  • Serve with maple syrup and enjoy!

Video

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 214kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 186mg | Potassium: 144mg | Sugar: 18g | Vitamin A: 205IU | Calcium: 79mg | Iron: 1.1mg