With optional chocolate chips and a drizzle of maple syrup, they can be customized to suit your taste.
Why this dish is a breakfast favorite
- Combines the light fluffiness of pancakes with the portability of muffins.
- Quick to bake, making it perfect for busy mornings or meal prep.
- Optional mix-ins like chocolate chips add a fun and customizable touch.
Ingredients you need
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- Maple syrup for serving (optional)
How to make these pancake muffins
Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray. In a large bowl, whisk the flour, baking powder, salt, and sugar together until evenly mixed.
In a separate bowl, beat the egg and mix in the milk, vegetable oil, and vanilla extract until smooth. Combine the wet and dry ingredients, stirring gently to avoid overmixing.
Fold in the chocolate chips if desired, then spoon the batter into the muffin tin, filling each cup about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for five minutes in the tin before transferring them to a wire rack.
Serve warm with a drizzle of maple syrup if you like.
Ingredient substitutions to try
You can use coconut oil instead of vegetable oil for a subtle coconut flavor. For a healthier option, swap half the all-purpose flour for whole wheat flour.
Expert tips for perfect pancake muffins
- Be careful not to overmix the batter; this helps keep the muffins light and fluffy.
- Measure your ingredients accurately, especially the baking powder, to ensure proper rise.
- If using chocolate chips, toss them in a little flour before folding them into the batter to prevent sinking.
Frequently asked questions
Can I make these muffins ahead of time?
Yes, you can store them in an airtight container for up to three days or freeze them for up to a month.
What other mix-ins work well in this recipe?
Try blueberries, chopped nuts, or shredded coconut for a fun twist on the original recipe.
Easy Pancake Muffins
Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips optional
- Maple syrup for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the chocolate chips if using.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pancakes muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- Serve warm with maple syrup if desired.
Notes
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