Pancake Muffin Recipe
Pancake Muffin Recipe
Table of Contents
Pancake Muffin Recipe
Enjoy a delicious twist on traditional pancakes with this fluffy pancake muffin recipe. Perfect for busy mornings, these muffins combine the classic taste of pancakes with the convenience of muffins, making them a fantastic grab and go dessert option for the whole family.
Description
Pancakes are a beloved breakfast staple, but they can be time consuming to prepare, especially during hectic mornings. Enter the pancake muffin recipe a delightful fusion that captures the essence of pancakes in a portable muffin form. This recipe is not only easy to make but also allows for endless customization, catering to various dietary preferences and flavor combinations.
Imagine biting into a warm, fluffy muffin that bursts with the comforting flavors of pancakes, all while being perfectly portioned for an on the go dessert. These pancake muffins are ideal for meal prep, allowing you to whip up a batch and enjoy them throughout the week. Serve them with maple syrup, fresh fruit, or even a dollop of yogurt for an extra special treat.
What sets this pancake muffin recipe apart is its simplicity. With just a handful of ingredients, you can create a wholesome and satisfying breakfast that will please both kids and adults alike. The muffins are fluffy, light, and full of flavor, making them a wonderful choice for any occasion, from casual weekend breakfasts to festive brunches.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Optional add-ins: chocolate chips, blueberries, or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Whisk until fully combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in chocolate chips, blueberries, or nuts.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with maple syrup or your favorite toppings.
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Pancake Muffin Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Optional add-ins: chocolate chips blueberries, or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the milk, vegetable oil, egg, and vanilla extract. Whisk until fully combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in chocolate chips, blueberries, or nuts.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with maple syrup or your favorite toppings.
Notes
- Storage: These pancake muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 3 months.
- Customization: Feel free to experiment with different flavors! Add cinnamon for a warm spice, or try lemon zest for a refreshing twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- Dairy-Free: Use almond milk or any other plant-based milk in place of regular milk, and replace the egg with a flax egg or applesauce for a dairy-free version.
