With a large family breakfast usually goes one of two ways:
1. Make just enough and everyone is happy and full.
2. Make way too much and have lots of leftovers.
(or does this happen with every size family??)
Well, this sweet “lifehack” is kinda the best find ever. I am still making the same ole delicious pancake recipe we love, but they are in muffin form.
How to Make Pancake Muffins
Prepare your pancake batter and a muffin pan. Pour batter into prepared muffin pan and then add about 1 tablespoon of the topping of your choice. We like blueberries, raspberries, banana, bacon, scrambled egg, even some chocolate chips!
Bake according to directions and then serve. Feel free to top with butter, syrup, or just grab one and enjoy!
So. As everyone finishes up their breakfast and says, “My belly is SO full!” and “I am stuffed!” I simply put the pancake muffins on a plate and set aside.
One hour later when people start wondering back in the kitchen claiming they are starving I get to say, “Grab a pancake muffin!”
They happily do.
And I don’t roll my eyes and wonder how one goes from being full to starving in 4 minutes.
We have since made these with chocolate chips which the kids absolutely love. I mean, of course, they do. It’s chocolate.
I love the versatility of this awesome breakfast treat and love that it is so easy. I also love that our delicious breakfast turns into an all-day-long snack!
Pancake Muffins
Ingredients
- 1 1/2 cups (187g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (280g) milk
- 1 teaspoon vanilla
- 1 egg, room temperature
- 3 tablespoons (43g) butter, melted
- Fresh fruit of your choice
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg, and melted butter; mix until smooth.
- Using a 1/4 cup as a scoop, put batter into a muffin tin that has been greased/sprayed/buttered.
- Choose your garnish (fruit, bacon, egg, chocolate chip) and use about a tablespoon for each muffin. Be sure to press the garnish down into the batter.
- Bake for 10-12 minutes.
- Best served warm and with syrup.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Pancakes and muffins all at the same time = perfect happiness!
I made these this morning for breakfast for my family and found them far too salty. I think a quarter teaspoon would be fine.
Instead of putting the garnish on top, I part-way filled the muffins cups, put in a dollop of blueberry jam, and then filled them the rest of the way. I was afraid the jam might burn on top, but I can see that the other toppings would work on top.
Another suggestion: I think mine might have raised more if I had let the batter sit for five or ten minutes before baking, just like a real pancake recipe.
I love to learn more about baking
After trying out quite a number of muffin recipes on the net in search of one I really liked, I was about to think a light, airy muffin didn’t exist. I needed a recipe with low or no sugar (hubby is diabetic). I was a little concerned at first because the batter seemed a bit thin, but the muffins were exactly to my liking. I did add a tiny bit of those flavored tubey things (root beer) people put in cold water which added sweetener so no sugar was needed. Also I added a little cinnamon to the batter. I didn’t add any special toppings because the muffins were delicious just as they were. Thank you for a great recipe.
DID ANYBODY ELSE MAKE THIS EXACT RECIPE??? I did and it was so salty that we could not eat it. May be there was a misprint somewhere in the measurements?? I followed exactly as it says and was disappointed that I had to throw it all away.
did anyone else’s come out way to salty???
Hi Amanda! I love your stuff.
I don’t think the video link is working, but I’d like to see it if you have time. If not, no worries at all.
Thank you for your hard work.
Can these muffins be used with gluten free flour?