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Pancake Muffins with Six Flavors

Pancake Muffins with Six Flavors: A Breakfast Delight!

Discover Pancake Muffins with Six Flavors, a delightful twist on traditional pancakes that brings variety and convenience to your morning routine.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose Flour Consider using whole wheat flour for a healthier option.
  • 2 tbsp Baking Powder Ensure it’s fresh for optimal lift.
  • 1 tsp Salt If omitting other seasonings, reduce the salt.
  • 1/4 cup Sugar Can substitute with coconut sugar or honey.
  • 1 cup Milk Almond milk or oat milk works for dairy-free.
  • 1 large Egg A flax egg can replace it for vegan option.
  • 1/4 cup Butter (melted) Coconut oil or vegetable oil can be used instead.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for best taste.
For the Toppings
  • 1 cup Blueberries Fresh or frozen both work wonderfully.
  • 1 cup Chocolate Chips Try dark chocolate for a richer taste.
  • 1 cup Diced Strawberries Fresh strawberries are best for vibrant flavor.
  • 1/2 cup Chopped Nuts Walnuts or pecans add richness.
  • 1 cup Diced Bananas Ensure they’re ripe for best flavor.
  • 1/2 cup Shredded Coconut Use sweetened or unsweetened based on preference.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • sifter

Method
 

How to Make Pancake Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by greasing it or lining it with muffin liners.
  2. Combine flour, baking powder, salt, and sugar in a large bowl, sifting them together.
  3. Whisk the milk, egg, melted butter, and vanilla in a separate bowl until smooth.
  4. Fold the wet mixture into the dry ingredients gently, mixing until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Sprinkle your chosen toppings onto each muffin, pressing them lightly into the batter.
  7. Bake the muffins for 15-20 minutes or until a toothpick inserted comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Feel free to mix and match your toppings for unique muffin flavors.

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