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Easy Pancake Muffins

Delightful breakfast treats that combine the fluffy texture of pancakes with the portability of muffins, perfect for busy mornings or family gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it's at room temperature for the best results.
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
Wet Ingredients
  • 1 cup milk Can use almond milk or oat milk as alternatives.
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
Optional Add-ins
  • as desired chocolate chips or berries Gently fold into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix—it’s okay if there are a few lumps!
  5. If desired, gently fold in chocolate chips or berries to the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Place the tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature, topped with a drizzle of honey or maple syrup if desired!

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or in a toaster oven.