[ad_1]
Adding pancake batter (and any toppings you want!) to a muffin pan is a quick and easy way to deliver all of the goodness of homemade pancakes and so much less fuss. This method for Pancake Muffins (sometimes called Pancake Bites) is versatile, easy to reheat, and so yummy.
Pancake Muffins
My family loves pancakes and would eat them multiple times a week…if I had the stamina to make them that often. Thankfully, this method for baking pancake batter in a muffin tin helps me pull it off—and even easily make a batch ahead of time for easy weekday breakfasts.
You can make these with store-bought pancake mix or you can stir together a quick homemade option. And really anything goes as far as the flavors go, though I’m going to share our favorite 6 options.
These are an easy baby breakfast (we love the fruit options for littles), a fun toddler meal, and an easy option to share with the whole family.
They warm up in about 15-30 seconds from the freezer or fridge and are easy to adapt for allergies.
Ingredients You Need
To make this recipe for Pancake Muffins, you need:
- Flour: You can do all purpose or whole wheat.
- Sugar: There’s just a little in this to add flavor to the mix, though you can skip it if you prefer.
- Baking powder: This helps to ensure that they are fluffy.
- Salt: A tiny bit of salt helps round out the flavor.
- Milk: I use whole milk, but any nondairy or lower fat milk will work similarly.
- Unsalted butter: You’ll want to melt this and let it cool for a few minutes so it’s not super hot when mixed with the raw eggs.
- Vanilla extract
- Mix-ins: Such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips.
Step-by-Step Process
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Whisk together the dry ingredients.
- Add in the wet ingredients and gently whisk to combine.
- Add to a greased muffin pan.
- Add in desired toppings and bake.
Frequently Asked Questions
Yes, you can use your favorite pancake mix and make it according to the package directions. Then add the toppings you want and bake as directed in my recipe below.
Sure, just sprinkle a little cinnamon and sugar on the top of each one and they’ll bake up with a nice coating.
You can do them either way, you’ll just adjust the amount of batter you use and the length of the baking time. The rest of the recipe is the same.
How to Store
Let cool and store in an airtight container in the fridge for up to 5 days. Or in the freezer in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15 second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
Best Tips for Success
- Whisk gently but thoroughly.
- Use a mini muffin pan or a standard size one and adjust the baking time accordingly.
- Sprinkle a few piece of the toppings over each muffin before adding to the oven.
- Egg-free: Omit the eggs and add ½ cup milk and ½ teaspoon baking soda to the batter.
- Dairy-free: Use vegetable oil for the butter (or vegan butter) and nondairy milk.
- Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes.
- Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes.
- All-purpose and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time.
- You may also like Mini Chocolate Chip Muffins, Fluffy Yogurt Pancakes, Spinach Banana Pancakes, and Favorite 2-Ingredient Pancakes.
I’d love to hear your feedback on this recipe, so please comment below to share!
Easy Pancake Muffins (Favorite Pancake Bites)
Baking pancake mix in the oven is an easy way to streamline breakfast and to reduce the amount of time you have to stand at the stove cooking. You can add any topping you like to these and bake them as mini muffins or regular sized ones.
Ingredients
- 1 cup whole-wheat flour (or all purpose)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup milk
- 2 eggs (lightly beaten)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup mix-ins (such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips)
Instructions
-
Preheat the oven to 375 degrees F and grease a mini muffin pan with nonstick spray.
-
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
-
Gently whisk in the eggs, vanilla, milk, and butter. Fold in the desired mix-in.
-
Divide batter among the prepared muffin pan. Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes.Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes. Check for doneness with a cake tester or toothpick. When inserted into the center, it should come out cleanly.
-
Serve with a dip such as applesauce, nut butter, yogurt, or maple syrup.
Notes
- Whisk gently but thoroughly.
- Use a mini muffin pan or a standard size one and adjust the baking time accordingly.
- Sprinkle a few piece of the toppings over each muffin before adding to the oven.
- Egg-free: Omit the eggs and add ½ cup milk and ½ teaspoon baking soda to the batter.
- Dairy-free: Use vegetable oil for the butter (or vegan butter) and nondairy milk.
- Mini Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes.
- Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes.
- All-purpose and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time.
Nutrition
Serving: 2mini muffins or 1 standard muffinCalories: 123kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 51mgSodium: 129mgPotassium: 102mgFiber: 2gSugar: 3gVitamin A: 185IUCalcium: 68mgIron: 1mg
[ad_2]
Source link