Pancake Muffins

Are you both a pancake and a muffin lover? If your answer is a resounding YES, then our Pancake Muffins are a match made in heaven for you. These beauties are a delicious confluence of the best features of fluffy pancakes and adorable muffins. Perfect for breakfast, brunch, a quick afternoon snack, or even a children’s party! Oh, and they’re absolutely great for a casual Sunday baking session with your little cooks at home. Do a taste-test and review of it – we’re sure you’ll fall in love!

Isn’t it wonderful how the comforting taste of pancakes fuses so perfectly with the handheld convenience of muffins? We’ve tried these cuties and they’re just divine! We bet you are already drooling and can’t wait to whip up a batch in your own kitchen.

• Prep time: 20 mins
• Cook time: 25 mins
• Total time: 50 mins
• Servings: 4
• Yield: 12 Muffins

Are you ready to get your aprons dirty and wow your family and friends with this delish recipe? Keep scrolling!

Ingredients & Equipment You’ll Need

• 1 cup all-purpose flour
• 1 cup milk
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons unsalted butter
• Toppings as per choice

You’ll need a good quality muffin tin and some mixing bowls. Now onto the magic elements – the ingredients. The butter lends the muffins a beautiful golden crust. Top these beauties with anything ��� from maple syrup, honey, strawberries or even a smidgen of nutella! Just let your creative juices flow and design your pancake muffin.

How To Make Pancake Muffins

1. Preheat your oven to 375��F (190��C). Grease the muffin tin.
2. In a large bowl, mix together the dry ingredients. In a separate bowl, whisk together the milk and eggs.
3. Pour the wet ingredients into the dry ones and stir until combined. Be careful not to over-mix.
4. Fold in the melted butter. Ensure the batter is well mixed, but remember a few small lumps are okay.
5. Fill each muffin tin halfway with the batter. Bake for 15-20 minutes or until they pass the toothpick test.
6. Cool on a wire rack but not for too long. Pancake Muffins are best served hot!

Tips For The Best Results

• Do not overmix the batter; lumps are good.
• Keep an eye on the muffins during the last few minutes of baking to prevent burning.

Storage Tips

• Store leftover muffins in an airtight container at room temperature for up to two days.
• For longer storage, freeze them. They can be reheated in the oven or microwave.

Frequently Asked Questions

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes! You can use whole wheat flour for a healthier twist, but it may affect the texture and fluffiness.

Q: What can I use as a topping?

A: You can use fresh fruits, berries, honey, maple syrup, chocolate chips or even a dusting of powdered sugar.

Q: Can these muffins be frozen?

A: Absolutely! You can freeze them and have them ready for future breakfasts. They reheat well in a microwave or an oven.

Q: Can I add blueberries into the batter?

A: Of course! Feel free to toss in some blueberries or even chocolate chips into the batter for some added flavor.

Q: Can I use almond milk instead of regular milk?

A: Yes, almond milk can be used as a substitute for regular milk.

Nutritional Facts of Pancake Muffins

Each Pancake Muffin provides about 84 calories, 2.9g protein, 11g carbohydrates, 2.9g fat, 37mg cholesterol, 1g fiber, and 3g sugar.

Our experiment with Pancake Muffins was a huge success, and we’re betting you’ll find them just as wonderful! Try them with a side of fruits and a dab of yogurt for a wholesome breakfast. Enjoy!