1/2 cup Berries, any kind, fresh or frozen, optional
1 tablespoon Pure Maple Syrup
Preheat the oven to 350°F. Lightly spray a 12-cup muffin tin with non-stick spray and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar until combined. In another bowl, whisk together the buttermilk, melted butter, egg and vanilla. Add this mixture to the dry ingredients and whisk together until well combined.
Divide the pancake batter between the prepared muffin cups. Sprinkle the berries on top of the muffins and drizzle them with maple syrup (about 1/4 teaspoon per muffin). Bake for 18-20 minutes, or until puffed and lightly browned on the edges.
Pancake muffins freeze well in an airtight container for up to 3 months. You can enjoy them either warm or cold, served with jam or maple syrup.