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Pancake Muffins

Delicious pancake muffins baked in a muffin tin with customizable toppings for a fun breakfast experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
Wet Ingredients
  • 1.25 cups milk
  • 1 each egg
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
Toppings
  • 0.25 cup blueberries
  • 0.25 cup chocolate chips
  • 0.25 cup diced strawberries
  • 0.25 cup chopped nuts (such as walnuts or pecans)
  • 0.25 cup diced bananas
  • 0.25 cup shredded coconut

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry and stir just until the flour disappears, keeping the batter slightly lumpy.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
  6. Sprinkle different toppings over each muffin cup and gently press them in.
Baking
  1. Bake for 15-20 minutes until golden and a toothpick comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Let the muffins cool completely before storing to prevent steam from making the tops soggy. Store in an airtight container at room temperature or refrigerate for longer storage. Warm briefly before serving.