These pancake muffins are a simple grab-and-go breakfast, good for meal prep or Sunday brunch and customizable with fruit or chocolate chips.
Simple Pancake Muffin Recipe
Skip flipping pancakes! Pancake muffins are good whenever 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 together with your favourite mix-ins like contemporary fruit or chocolate chips—or make every muffin a bit totally different so everybody will get their favourite. They’re nice for meal prep and reheat fantastically, making them perfect 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. If you happen to 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 really like pancakes, however I don’t at all times get pleasure from making them. It’s important to make them in batches, standing on the range, looking ahead to bubbles to type, and flipping them earlier than they burn. That’s the place these easy pancake muffins are available. You get the identical nice style as basic pancakes, however with far much less effort!
- Skip Flipping Pancakes: Not like 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 method 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!
Components You’ll Want
Right here’s every thing you’ll must make these pancake muffins with out pancake combine. See the recipe card under for the precise measurements.
- Unbleached All-purpose Flour provides these pancake muffins construction and a comfortable, 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 choice.
- Eggs: Make certain they’re at room temperature for finest outcomes. They’ll mix into the batter higher, enhancing the pancakes’ texture.
- Milk: Use fat-free milk or any dairy-free milk, corresponding 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 swap up the flavors and add sweetness.
How you can Make Pancake Muffins
Have a child who hates blueberries of their pancakes however one other who loves them? The fantastic thing about this recipe is that you are able to do a number of toppings in a single batch. As an alternative 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 every one with a couple of berries or your most popular toppings. Alternatively, you could possibly 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 achieved.
- Let cool for 10 minutes, then gently take away them from the pan. Serve heat together 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 good for meal prep. Since Madison loves them, I make a batch forward and refrigerate so she will 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 every one tightly in plastic wrap or foil, then retailer in a gallon- measurement ziplock bag or a big, freezer-safe, hermetic container. Freeze for as much as 3 months.
- How you can reheat: Microwave room-temperature muffins for 20 to 30 seconds or frozen ones for 1 to 2 minutes, relying in your microwave. It’s also possible to eat them at room-temp when you 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 way 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 together 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 protected plate or paper towel and warmth 20-30 seconds, or till heated by way 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
