Baked Fluffy Pancake Cups + Meal Prep
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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 12 cups
- 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
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).
If using unsalted butter, add a pinch of salt to the flour mixture.
Milk needs to be warm and not hot.
Room temperature egg is very important to help achieve the white reach full volume.