Description
These Pancake Muffins are a delightful twist on traditional pancakes, combining fluffy pancake batter baked in muffin tins for easy, grab-and-go breakfast treats. They feature a tender texture enriched with Greek yogurt and can be customized with delicious toppings like blueberries or chocolate chips.
Ingredients
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 egg
- 1 teaspoon vanilla extract
Optional Toppings
- 6-8 blueberries per muffin
- 1 tablespoon regular-sized semi-sweet chocolate chips per muffin
- Alternative toppings: strawberries or raspberries
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the pancake muffins.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined; then set aside.
- Combine wet ingredients: In a separate bowl, whisk the granulated sugar, whole milk, Greek yogurt, melted butter, egg, and vanilla extract until smooth and well incorporated.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula just until combined, avoiding overmixing to keep the muffins tender.
- Prepare muffin tin: Line a muffin tin with parchment paper muffin liners to prevent sticking and facilitate easy removal.
- Fill muffin liners: Distribute the batter evenly into the lined muffin cups.
- Add toppings: Place 6-8 blueberries and about 1 tablespoon of semi-sweet chocolate chips on top of each muffin batter portion. Alternative toppings like strawberries or raspberries can be used to your taste.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-21 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
- Do not overmix the batter to ensure muffins remain light and fluffy.
- If using frozen berries, thaw them and pat dry to prevent excess moisture.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat muffins gently in the microwave or oven before serving for best texture.
- You can substitute whole milk with any milk alternative, but this may slightly affect the texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
