Description

These Pancake Muffins are a delightful twist on traditional pancakes, baked into convenient, portable muffins perfect for breakfast or snacks. Fluffy and moist with a hint of vanilla, they can be customized with your favorite toppings like blueberries or chocolate chips for added flavor and texture.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt

Wet Ingredients

3 tablespoons granulated sugar
1 cup whole milk
½ cup plain unsweetened Greek yogurt
3 tablespoons unsalted butter, melted and slightly cooled
1 large egg
1 teaspoon vanilla extract

Optional Toppings

6–8 blueberries per muffin
1 tablespoon semi-sweet chocolate chips per muffin
Or strawberries and raspberries as alternatives

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the muffins evenly.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine and aerate the mixture.
Mix Wet Ingredients: In a separate bowl, whisk together granulated sugar, whole milk, Greek yogurt, melted butter, egg, and vanilla extract until smooth and homogeneous.
Combine Mixtures: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined to avoid overmixing and ensure tender muffins.
Prepare Muffin Tin: Line a muffin tin with parchment paper muffin liners to prevent sticking and make for easy removal.
Fill Muffin Liners: Distribute the batter evenly into the muffin liners, filling each about two-thirds full.
Add Toppings: Top each muffin with your choice of approximately 6-8 blueberries and 1 tablespoon of semi-sweet chocolate chips, or substitute with strawberries or raspberries for variety.
Bake: Bake in the preheated oven at 350°F for 18-21 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.

Notes

Do not overmix the batter to keep the muffins fluffy and tender.
You can substitute whole milk with any milk alternative if desired.
Adding fruit or chocolate chips on top helps prevent them from sinking to the bottom of the muffins.
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Reheat in a microwave or toaster oven to restore softness before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Pancake Muffins, breakfast muffin recipe, easy pancake muffins, baked pancakes, muffin breakfast, blueberry pancake muffins, chocolate chip muffins