Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pancake Muffins
Pancake Muffins are portable pancakes that make for a grab and go breakfast. Top with your favorite fruit or even chocolate chips!
Course
Breakfast
Cuisine
American
Keyword
pancake muffins, pancakes
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
247
kcal
Author
Courtney
Ingredients
1 1/4
cup
flour
pinch
salt
1/2
teaspoon
cinnamon
2
teaspoon
baking powder
1
teaspoon
vanilla
1
tablespoon
maple syrup
1
cup
milk
minus 1 tablespoon
1
tablespoon
white vinegar or lemon juice
1
egg
1
tablespoon
coconut oil
can use butter or other oil
fresh blueberries
fresh strawberries
chopped
chocolate chips
mini
banana
sliced
Instructions
Preheat your oven to 350 degrees F.
Grease your muffin pan or use muffin liners to line the pan.
Place the flour, salt, cinnamon, and baking powder into a large bowl and set aside.
In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes.
Mix the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until fully combined.
Once the batter is mixed well you can scoop about 1/4 cup of batter in a greased muffin tin to bake.
Bake for 15-20 minutes.
Pancake muffins are done when a toothpick inserted comes out clean.
Notes
you can use muffin cups or even silicone muffin cups.
you can omit the cinnamon in the recipe, but we think it gives it a nice flavor.
if you're using our pancake muffins recipe you'll notice that they rise nicely, but don't overflow the pan.
top with your favorite preserves, fruit syrup, butter spread, and of course maple syrup.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
42
g
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
31
mg
|
Sodium:
30
mg
|
Potassium:
280
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
105
IU
|
Calcium:
134
mg
|
Iron:
2.6
mg