MUFFIN TIN PANCAKES
Muffin Tin Pancakes are a fun way to enjoy pancakes but in a muffin style. Easy to make and super convenient, you don't have to worry about flipping and cooking pancakes one by one. Mix the batter, spoon it into a muffin tray or cups and bake in a preheated oven. It takes only 15 minutes and hot pancakes are ready.
Ingredients
FOR THE PANCAKE BATTER
- 1 cup all purpose flour
- 1 large egg room temperature
- 1 cup milk or buttermilk
- 2 tbsp butter melted
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Add Ons
- 6-8 fresh blueberries
- 6-8 chunks dark chocolate
- 2-4 slices banana
FOR SERVING
- some maple syrup
- some fresh fruit of your choice
- 1 tbsp nuts of your choice chopped
Instructions
- Preheat the oven to 180℃.
- Brush a 6 cup muffin tin with some butter.
- Mix the flour, salt, baking powder and baking soda in a mixing bowl.
- Add the vanilla extract, egg, milk and melted butter.
- Whisk everything together, just enough till the flour is all mixed in.
- Spoon the batter into the muffin tin cups. Fill them about ¾ of the way.
- If the muffin cups are medium in size, you may have some batter leftover. I used two muffin silicon cups for them.
- Add 3-4 blueberries on top of two of them. I added to two of them.
- Add 2-3 chocolate chunks or chips on two of them.
- Add 1-2 slices of banana on two of them. Can use other berries instead.
- Bake the pancake muffins for 15 minutes or till the edges appear a bit brown.
- Insert a toothpick in the middle of one of the muffins. If done, it should come out clean.
- Take the muffin pancakes out of the oven.
- Serve them with some more fruit, nuts. Drizzle maple syrup or honey over them.
- Can serve them with fresh cream, butter, chocolate sauce, or other sauces of your choice.
Notes
- Brush the muffin cups well with butter so that the baked pancakes come off easily.
- Add fruits, nuts, seeds of your choice.
- Add sauces or butters of your choice.
- Don't over bake the muffins as they will dry out.