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In the world of breakfast options, pancake muffins are taking the culinary scene by storm. This innovative recipe marries the beloved fluffy pancake with the convenience of a muffin, making it an ideal choice for those seeking a delicious and portable morning meal. Imagine biting into a soft, airy muffin that tastes just like a pancake, complete with all your favorite toppings. These pancake muffins not only satisfy your morning cravings but also offer a delightful twist that can brighten up even the busiest of mornings.

Pancake Muffins

These delicious pancake muffins are the perfect blend of fluffy pancakes and bakery-style muffins! Made with wholesome ingredients like oats, blueberries, and a hint of cinnamon, they are easy to whip up in just 30 minutes. Ideal for breakfast or a sweet snack, simply mix wet and dry ingredients, fold in your favorite add-ins like chocolate chips, and bake. Enjoy them warm or at room temperature, drizzled with maple syrup for an extra treat!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup rolled oats

2 tablespoons baking powder

½ teaspoon salt

1 tablespoon cinnamon

1 cup milk (dairy or non-dairy)

1 large egg

¼ cup maple syrup (or honey)

3 tablespoons melted coconut oil (or butter)

1 teaspoon vanilla extract

½ cup blueberries (fresh or frozen)

½ cup chocolate chips (optional)

Instructions
 

Preheat the oven: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.

    Mix dry ingredients: In a large bowl, whisk together the flour, rolled oats, baking powder, salt, and cinnamon until combined.

      Prepare wet ingredients: In a separate bowl, beat the egg and then add the milk, maple syrup, melted coconut oil, and vanilla extract. Mix until everything is well combined.

        Combine mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay!

          Fold in add-ins: Gently fold in the blueberries and chocolate chips if you're using them.

            Fill muffin tin: Using a scoop or spoon, fill each muffin cup about ¾ full with the batter to allow room for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

                Cool: Once baked, let the pancake muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy them warm or at room temperature, and feel free to drizzle a bit more maple syrup on top if desired! These are perfect for breakfast on-the-go or as a delightful snack.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins