Pancake Muffins

Wake up to the delightful fusion of fluffy pancakes and muffins with this fluffy pancake muffin recipe! These versatile treats are perfect for busy mornings or leisurely brunches, allowing endless customization to suit your taste. Whether you prefer them with chocolate chips, blueberries, or seasonal fruits, they promise to be a hit at any gathering. Enjoy a nutritious breakfast that’s easy to make and packed with flavor! #PancakeMuffins #BreakfastIdeas #Yummy #Baking #HealthyEating #BrunchRecipe #HomemadeTreats

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Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup maple syrup (plus more for serving)

1/2 cup blueberries (or your favorite mix-ins like chocolate chips or nuts)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In another bowl, whisk together the milk, eggs, melted butter, vanilla extract, and maple syrup until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix; a few lumps are okay. Fold in the blueberries or your chosen mix-ins.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let the pancake muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm with an additional drizzle of maple syrup if desired.

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