Pancake muffins are a fun and portable twist on classic pancakes, baked in muffin tins for easy grab-and-go breakfasts or snacks. Light and fluffy on the inside, they can be customized with mix-ins like fresh fruit, seeds, nuts, chocolate chips, or crumbled bacon. These little bites offer all the cozy flavor of pancakes without the flipping!
Pancake Muffins
Equipment
- 1 muffin tin
Ingredients
- 3 tbsp maple syrup
- 1/4 cup blueberries
- 1 egg
- 1/2 tsp baking soda
- 1-1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup strawberries, diced
- 1/4 cup banana, diced
- 3/4 cup AP or whole wheat flour
Instructions
- Preheat the oven to 400ºF. In a bowl, combine the flour, baking powder, baking soda, and cinnamon.
- In a small bowl, beat the egg with a fork. Add the egg, milk, maple syrup, and vanilla extract to the flour mixture. Mix until well blended. Fold in the blueberries, strawberries, and bananas.
- Pour the mixture into the muffin molds. (you can butter the muffin cups if you are not using a non-stick mold Place in the oven on the center rack and bake for about 10-12 minutes or until the muffins are golden brown.
- Remove from the oven and let them cool for a few minutes. Enjoy!
Notes
Easy to enjoy on the go or as a healthy breakfast or snack! Customize them with your favorites — fresh berries, nuts and seeds, or chocolate chips!
Tried this recipe?Let us know how it was!