Pancake Muffins Recipe – Your Quick Sweet Morning Delight

Pancake Muffins Recipe captures the essence of classic pancakes in a quick and easy muffin form, perfect for busy mornings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Batter Resting Time 10

Total Time 40

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups All-purpose Flour Can substitute with whole wheat flour for added fiber
2 tablespoons Baking Powder Ensure it's fresh for optimal rising
1/4 cup Granulated Sugar Consider using brown sugar for deeper flavor
2 large Eggs Replace with a flax egg for a vegan option
1 cup Milk Dairy alternatives like almond or oat milk work well
1/4 cup Butter Substitute with coconut oil for a dairy-free option

Optional Mix-ins

1 cup Chocolate Chips Fold in your favorite variety for a dessert twist
1 cup Blueberries Fresh or frozen blueberries both work wonderfully
1/2 cup Nuts Chopped walnuts or pecans for added crunch

Equipment

Oven
muffin tin
mixing bowls
spatula

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and prepare your muffin tin.
Whisk together the flour, baking powder, and sugar in a large mixing bowl.
In another bowl, beat the eggs and mix in the milk and melted butter.
Fold the wet ingredients into the dry ingredients until just combined.
Fill each muffin cup about two-thirds full with batter.
Bake for 18–20 minutes until golden brown and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Let the batter rest for 5-10 minutes before baking to enhance fluffiness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!