Pancake Muffins

pancake muffin with syrup dripping over it

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These quick and easy pancake muffins are the perfect make ahead breakfast!

Prep Time10

Course: Breakfast

Cuisine: American

Keyword: pancake muffins

Servings:

Author: Joy Shull

Ingredients

1 ½ cups all-purpose flour
3 teaspoons baking powder
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
¼ teaspoon salt

Instructions

Preheat the oven to 350 degrees F.
Whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, whisk together the sugar, milk, greek yogurt, melted butter, egg, and vanilla extract.
Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
Line a muffin tin with parchment paper muffin liners and distribute the batter into the muffin liners.
Top with optional toppings. You will do around 6-8 blueberries and around 1 tablespoon of regular sized semi sweet chocolate chips or so per muffin. Strawberries and raspberries would also be delicious!
Bake the pancake muffins at 350 degrees for 18-21 minutes, or until a toothpick inserted comes out clean.

Notes

Leftover muffins should be stored in an airtight bag or container in the refrigerator or freezer. They will keep 3-4 days in the refrigerator or 1-2 months in the freezer.

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