Pancake Muffin Recipe
Pancake Muffin Recipe
Table of Contents
Pancake Muffin Recipe
Enjoy the perfect blend of pancakes and muffins with this delightful pancake muffin recipe! These fluffy, sweet treats are easy to make and perfect for breakfast or brunch. Bake a batch and delight your family with a new favorite.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or berries for added flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Add Extras: If desired, fold in chocolate chips or berries at this stage.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Pancake Muffin Recipe
Enjoy the perfect blend of pancakes and muffins with this delightful pancake muffin recipe! These fluffy, sweet treats are easy to make and perfect for breakfast or brunch. Bake a batch and delight your family with a new favorite.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or berries for added flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Add Extras: If desired, fold in chocolate chips or berries at this stage.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: These pancake muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze leftover muffins in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven before serving.
- Variations: Feel free to experiment with flavors by adding cinnamon, nuts, or different types of fruit.
