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–+ servings
Pancake Muffins Photo

Pancake Muffins Recipe

Stacey Mebs
Pancake Muffins combines two of your favorites into one fabulous treat. So easy and versatile!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 1 muffin
Calories 80 kcal

Ingredients
  

  • 1 cup All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 tablespoon Brown Sugar
  • 1 cup Buttermilk
  • 2 tablespoons Butter melted
  • 1 Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Berries any kind, fresh or frozen, optional
  • 1 tablespoon Pure Maple Syrup

Instructions
 

  • 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.

Nutrition

Calories: 80kcalCarbohydrates: 10gProtein: 2gFat: 3gSodium: 119mgSugar: 2g
Keyword Baked, Baking, Breakfasts, Brunches, Easy, Family Meals and Snacks, Lunchbox, Snacks
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