Pancake Muffins Recipe: Fluffy Bites for Busy Mornings

A delightful Pancake Muffins Recipe combining fluffy goodness and convenience, perfect for busy mornings.

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Pancake Mix Use your favorite homemade or store-bought buttermilk mix.
2 large Eggs Extra egg creates a firmer muffin.
1 teaspoon Vanilla Extract Can substitute with almond extract.
1 teaspoon Baking Powder Optional for taller muffins.
1/2 cup Butter Melted for moisture; substitute with oil if desired.

For the Toppings

1 cup Chocolate Chips For a sweet touch.
1 cup Blueberries Fresh or frozen can be used.
1 tablespoon Cinnamon Sugar To sprinkle on top for added flavor.

Equipment

Muffin tin
Mixing bowls
whisk
Spatula
Non-stick spray

Method

Step-by-Step Instructions for Pancake Muffins Recipe

Preheat your oven to 400°F (200°C) and prepare muffin tin with non-stick spray or liners.
In a medium bowl, whisk together pancake mix and baking powder.
In another bowl, beat eggs and mix in vanilla extract. Fold mixture into dry ingredients.
Gently incorporate melted butter into the batter.
Fill muffin cups about three-quarters full and add desired toppings.
Bake for 18-20 minutes until a toothpick comes out clean.
Cool in the muffin tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These pancake muffins can be stored at room temperature for up to 5 days or frozen for 2-3 months. Reheat before serving for best taste.

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