If you love pancakes and need a quick breakfast, these easy pancake muffins are perfect! Soft, fluffy, and full of flavor, they are super simple to whip up.
I make a big batch on weekends and enjoy them all week long. You can even throw in chocolate chips or fruit for a fun twist. Who says mornings can’t be tasty? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you want a healthier alternative, you can use whole wheat flour, but it might give a denser texture. I sometimes mix both for a nice balance.
Sugar: Granulated sugar sweetens the muffins, but you can use brown sugar for a hint of molasses flavor. If you want to cut down on sugar, honey or maple syrup can be used in small amounts instead, just reduce the milk slightly to compensate.
Baking Powder: This is key for fluffiness. Make sure it’s fresh for the best rise. If you run out, use 1/2 teaspoon baking soda with 1 teaspoon vinegar or lemon juice instead.
Milk: Regular milk is great, but non-dairy options like almond or oat milk work just as well. My preference is using buttermilk for richer flavor!
Butter: Unsalted butter gives nice moisture. You can swap it for coconut oil or vegetable oil if you prefer a dairy-free option.
How Can You Make Sure Your Muffins Stay Fluffy?
The key to fluffy pancake muffins is in the mixing technique. Overmixing can lead to tough muffins. Here’s how to do it right:
- Combine dry and wet ingredients separately first, then mix them quickly.
- Stir just until the flour is incorporated. It’s okay if the batter is lumpy!
- Don’t skip the resting step—letting the batter sit for a few minutes can improve texture.
Following these tips will help you achieve those light and fluffy pancake muffins everyone loves! Enjoy baking!
Easy Pancake Muffins for Busy Mornings
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 cup chocolate chips, blueberries, or chopped fruit
How Much Time Will You Need?
This easy recipe will take about 10 minutes to prepare and 15-20 minutes to bake. In just about 30-40 minutes, you’ll have delicious, fluffy pancake muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins will bake evenly and rise nicely. While the oven heats, you can get everything else ready!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This will help distribute all the dry ingredients so your muffins bake evenly.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then, whisk in the milk, melted butter, and vanilla extract until well blended. This mixture adds moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—it’s okay if the batter is slightly lumpy. Overmixing can make the muffins tough!
5. Add Optional Extras:
If you’re using any add-ins like chocolate chips, blueberries, or chopped fruit, gently fold them into the batter now. This is where you can get creative and make your muffins extra special!
6. Fill the Muffin Cups:
Using a spoon or a measuring cup, divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows them to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 15 to 20 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Cool and Serve:
Let the pancake muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool slightly more. Serve them warm with syrup, butter, or your favorite toppings!
Enjoy your delicious pancake muffins, perfect for busy mornings or anytime you want a quick snack!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. To keep them light, consider using half whole wheat and half all-purpose flour. This way, you retain some fluffiness while adding more nutrition!
How Can I Store Leftover Pancake Muffins?
Store your leftover pancake muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week. You can also freeze them for up to 3 months—just thaw them in the fridge or microwave before enjoying!
What Can I Add to the Batter for Extra Flavor?
You can add a variety of extras to the batter, such as chocolate chips, blueberries, diced apples, or nuts. For a hint of spice, consider adding cinnamon or nutmeg. Get creative with your favorite flavors!
Can I Make These Muffins Dairy-Free?
Absolutely! Substitute the milk with any non-dairy milk (like almond or oat milk) and use melted coconut oil or a dairy-free butter alternative in place of the unsalted butter. Your muffins will still turn out delicious!
