Fluffy Pancake Muffins Recipe for Effortless Mornings

Discover the delightful Pancake Muffins Recipe, merging the fluffiness of pancakes with the convenience of muffins, ideal for quick breakfasts.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups All-Purpose Flour Swap with whole wheat for a healthier twist.
2 teaspoons Baking Powder Ensure freshness for best fluffiness.
1 cup Granulated Sugar Brown sugar can give a deeper flavor.
1/2 teaspoon Salt Too much can mask the sweetness.
1 cup Milk Almond milk for dairy-free option.
2 large Eggs Can substitute with flaxseed meal and water.
1 teaspoon Vanilla Extract Optional but adds depth of flavor.

Equipment

Oven
Muffin Tin
Mixing bowls
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin.
In a large mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt.
In a separate bowl, whisk together milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Divide the batter evenly among prepared muffin cups, filling each about ¾ full.
Bake for 18 to 20 minutes until golden brown on top and a toothpick comes out clean.
Let cool for a few minutes before removing from the tin and serve warm.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Enjoy with butter and maple syrup for extra indulgence. Store in an airtight container for up to 3 days.

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