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!
Servings: 12 Muffins
Calories: 214kcal
Ingredients
- 2 cups All-purpose flour
- ¼ cup Granulated sugar
- 1.5 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 cups Buttermilk
- 1 Egg Large
- ¼ cup Butter Unsalted, Melted
- 1.5 teaspoon Vanilla extract
- 1 cup Toppings E.g. Raspberries, Blueberries, Chocolate chips or Nuts
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 F 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