These pancake muffins are a simple grab-and-go breakfast, excellent for meal prep or Sunday brunch and customizable with fruit or chocolate chips.
Simple Pancake Muffin Recipe
Skip flipping pancakes! Pancake muffins are excellent once you’re craving a pancake breakfast however want one thing fast and simple to seize on busy mornings. My model is made with healthful substances, and you’ll customise them along with your favourite mix-ins like recent fruit or chocolate chips—or make every muffin just a little totally different so everybody will get their favourite. They’re nice for meal prep and reheat fantastically, making them superb for weekday breakfasts or perhaps a enjoyable addition to Easter brunch. Better of all, every serving has 10 grams of protein, so that they’re simply as satisfying as they’re handy. For those who love straightforward pancake bakes, you might also wish to strive my Lemon Blueberry Buttermilk Sheet Pan Pancakes and Yogurt Sheet Pan Pancakes for different handy variations.
Why This Recipe Works
I like pancakes, however I don’t at all times take pleasure in making them. You need to make them in batches, standing on the range, expecting bubbles to type, and flipping them earlier than they burn. That’s the place these easy pancake muffins are available in. You get the identical nice style as traditional pancakes, however with far much less effort!
- Skip Flipping Pancakes: In contrast to common pancakes, there’s no want to face on the range!
- Meal-Prep Pleasant: Make them forward of time and freeze them for later.
- Breakfast on the go: Seize a pair in your means out the door for a fast, nutritious begin to your day.
- Child- and teen-approved: These are my 16-year-old daughter’s favourite breakfast proper now!
Elements You’ll Want
Right here’s the whole lot you’ll must make these pancake muffins with out pancake combine. See the recipe card under for the precise measurements.
- Unbleached All-purpose Flour offers these pancake muffins construction and a smooth, tender crumb.
- Baking Powder and Kosher Salt assist them rise and provides them a fluffy texture.
- Sweetener: Use granulated sugar or monk fruit as a zero-calorie possibility.
- Eggs: Make sure that they’re at room temperature for greatest outcomes. They’ll mix into the batter higher, bettering the pancakes’ texture.
- Milk: Use fat-free milk or any dairy-free milk, equivalent to unsweetened almond milk, if wanted.
- Oil: Use a impartial oil, like canola or avocado oil.
- Combine-ins: Add blueberries, raspberries, bananas, or chocolate chips to change up the flavors and add sweetness.
The best way to Make Pancake Muffins
Have a child who hates blueberries of their pancakes however one other who loves them? The great thing about this recipe is that you are able to do a number of toppings in a single batch. As a substitute of blending them into the batter, simply prime every muffin with your loved ones’s favorites. See the recipe card on the backside for printable instructions.
- Combine the dry and moist substances: Whisk the flour, baking powder, sweetener, and salt in a bowl, and mix the moist substances in one other bowl. Then gently stir the moist substances into the flour combination. It’s okay if there are lumps–don’t overmix! It’ll make the muffins powerful.
- Fill the muffin tin: Pour the batter right into a greased muffin tin utilizing a â…“-cup measuring cup, then prime each with a couple of berries or your most popular toppings. Alternatively, you may combine the fruit or chocolate chips into the batter.
- Bake the pancake muffins at 375°F for 20 to 25 minutes. Test them by inserting a toothpick into the center; if it comes out clear, they’re carried out.
- Let cool for 10 minutes, then gently take away them from the pan. Serve heat along with your favourite syrup if desired. I’ve been having fun with this no-added- sugar maple syrup.
Meal Prep Ideas
These pancake muffins are excellent for meal prep. Since Madison loves them, I make a batch forward and refrigerate so she will be able to eat earlier than she’s speeding out the door.
- Storage: Let the muffins cool, then retailer them in an hermetic container at room temperature for as much as 4 days.
- Freeze: Wrap each tightly in plastic wrap or foil, then retailer in a gallon- dimension ziplock bag or a big, freezer-safe, hermetic container. Freeze for as much as 3 months.
- The best way to reheat: Microwave room-temperature muffins for 20 to 30 seconds or frozen ones for 1 to 2 minutes, relying in your microwave. You may as well eat them at room-temp if you happen to don’t like them heat.
Extra Meal Prep Breakfast Recipes You’ll Love
For extra on-the-go breakfast concepts, take a look at these 5 scrumptious make-ahead breakfasts for extra inspiration!
Yield: servings
Serving Dimension: 2 muffins
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Preheat oven to 375°F. Spray a 12-cup non-stick muffin tin generously with baking spray.
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In a big bowl, mix dry substances from flour to salt. Whisk to mix.
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In a medium bowl, mix moist substances from eggs to grease. Whisk to mix then pour combination into the bowl with the dry substances. Whisk till JUST mixed. Don’t over combine. There will probably be lumps however don’t fear.
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Utilizing a 1/3 cup measure, fill 12 muffin tins to the highest with batter. Add a couple of blueberries to every.
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Place within the oven and bake 20-25 minutes, rotating midway by means of bake time, or till a toothpick inserted within the center comes out clear.
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Enable to chill in pan for 10 minutes then with a paring knife or off set spatula, gently take away muffins from tin and switch to cooling rack.
Final Step:
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- To serve instantly: Enable to chill 10 minutes on rack then serve along with your favourite pancake syrup.
- For meal prep: Enable to chill utterly then switch to an hermetic container andstore at room temp for as much as 4 days. Or freeze for as much as 3 months wrapped tightly.
- To reheat from room temp: Place muffin on microwave secure plate or paper towel and warmth 20-30 seconds, or till heated by means of. From frozen, warmth about 1 to 2 minutes.
Serving: 2 muffins, Energy: 249 kcal, Carbohydrates: 43 g, Protein: 10.5 g, Fats: 5 g, Saturated Fats: 1 g, Ldl cholesterol: 63.5 mg, Sodium: 273 mg, Fiber: 2 g, Sugar: 7 g
