Light, airy and fluffy pancakes baked in a muffin tin. These baked fluffy pancake cups make breakfast easy and are perfect in school lunch box.
Baked pancakes anyone?
It has been my favorite way to make pancakes, like these Banana nut pancake cups or pumpkin streusel pancake cups or Cream Cheese Stuffed Pumpkin Spice Pancake Cups
No standing behind hot stove. flipping pancakes. Yessss.
I fell in love with these Perfect fluffy pancakes. Beautiful golden brown pancakes that are perfection!!!
But, it requires cooking one pancake at a time, in very low heat. So I tried to modify the recipe, to make them into an easier oven baked version.
Here is my humble attempt in achieving a baked fluffy pancake cup that is airy and is perfect for soaking up some sweet maple syrup.
Let me guide you through the steps -
- Have 3 bowls ready - Bowl_1 : sifted flour and baking powder
- Bowl_2 : milk + melted butter + egg yolk
- Bowl_3 : egg white beaten to stiff peak
- Whisk milk mixture into bowl_1 and then followed by beaten egg white.
- Pour into greased muffin pan.
- Bake
There are few important notes in achieving the airiest pancake -
- Sift flour and baking powder together <-- it is a must.
- Egg white beaten until just stiff peaks form. Do not over beat.
- Do not over work batter. Whisk until it just comes together.
- Do not over bake. Check at 14 minutes and check again in 30-40 seconds.
Another fabulous baked pancake muffins : Soft and Fluffy Blueberry Pancakes in a Muffin Pan
Baked Fluffy Pancake Cups + Meal Prep
Ingredients
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 cup milk, warm
- 4 tablepsoons salted butter, melted (refer notes)
- 1 large egg, room temperature, seperated
Instructions
- Pre heat oven to 350 degrees F. Grease a 12-cup standard muffin with non-stick cooking spray and set aside.
- Sift all purpose flour and baking powder together into a medium bowl. Set aside.
- In another smaller bowl, stir together warm milk, melted butter and egg yolk, until well combined. Pour into flour mixture and whisk until smooth (just until you don't see any more lumps. Don't over mix). Add beaten egg white ( refer step_7) and whisk gently until thoroughly combined.
- Divide batter into the prepared muffin pan. Bake for 14-15 minutes, until a toothpick inserted in the middle comes clean (don't over bake).
- Place pan on a wire rack to cool. Run a butter knife around each pancake to loosen from pan.
- Serve pancakes hot with maple syrup (or) place cooled pancake cups into meal prep containers along with fresh berries and maple syrup.
- To beat egg white - Place egg white in a medium bowl, beat on high with a hand held electric beater until stiff peaks form (don't over beat).
Notes
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Ashika | Gardening Foodie
Baked pankakes....now this is one great recipe. I absolutely LOVE the idea. It really does make a perfect lunch box addition.
Thank you for sharing, I cannot wait to try 🙂
Maria Doss
Thank you Ashika:)
Kelly @ Kelly Lynns Sweets and Treats
I love these fun pancake cups!! So great for easy breakfasts in the morning. I would love mine with some banana 🙂
Maria Doss
Yes, banana would great addition:) Thanks dear.
Katherine | Love In My Oven
These are awesome, Maria! If I ever need meal ideas for my kids, I come to you 🙂
Maria Doss
Sounds like a plan Kathy😀