Pancake Muffins Recipe
Pancake Muffins have the same flavors of a classic buttermilk pancake in a fun muffin form. Quick, easy, and perfect for busy, on-the-go mornings! Each muffin is customizable and the entire family will love them!
Servings: 22 muffins
Calories: 153kcal
Ingredients
- 2 whole eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- toppings and/or add-ins
Instructions
- Preheat oven to 350 degrees F and line 2 muffin pans with cupcake liners or coat generously with cooking spray.
- In a large mixing bowl, whisk together the eggs until fluffy. Add in the buttermilk, melted butter and vanilla extract and whisk until combined.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture just until combined- be sure not to over-mix. The batter will be lumpy and that's perfectly fine!
- Equally divide the batter into 24 muffin tins, filling each muffin about 1/2 full.
- Add toppings of your choice (optional).
- Bake for 15-18 minutes or until the edges of the muffins start to turn a light golden brown. Let cool for a few minutes before removing from muffin pan.
- Top with butter and maple syrup or honey, enjoy!
Notes
Recipe adapted from: Savory Experiments
Nutrition
Serving: 1muffin | Calories: 153kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 372mg | Potassium: 154mg | Fiber: 1g | Sugar: 4g | Vitamin A: 222IU | Calcium: 83mg | Iron: 1mg