Pancake Muffins

a hand pouring maple syrup over 4 pancake cups in a white bowl.

Baked Pancake Muffins are irresistibly light, airy and fluffy! Simply mix the batter, pour it into a muffin pan, then be rewarded with warm, fluffy pancake cups without the hassle of waiting or flipping. Perfectly sized for little hands, these mini pancakes make a great kid-friendly breakfast!

Course Breakfast

Cuisine American

Keyword baked pancake cups, pancake cups, pancake muffins

Prep Time 7

Cook Time 13

Total Time 20

Servings cups

Calories 90kcal

Author Maria Doss

Equipment

Ingredients

1 cup all purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
1 cup milk warm
4 tablespoons butter, melted
1 large egg seperated

Instructions

Pre heat oven to 350 degrees F. Grease the bottom and sidea of a 12-cup standard muffin with non-stick cooking spray and set aside.
Add the all purpose flour, baking powder and salt into a medium bowl and whisk for at least 20 seconds. This helps to aerate the dry ingredinets.
In another smaller bowl, whisk warm milk, melted butter and egg yolk, until well combined. Pour into flour mixture and whisk until smooth. Don't over mix.
Add beaten egg white and fold gently using a rubber spatula, until you don't see any lumps.
To beat egg whites, place egg white in a medium bowl, beat on high speed with a hand held electric beater until stiff peaks form.
Divide batter into the prepared muffin pan. Bake for 12 to 14 minutes, until a toothpick inserted in the middle comes clean. Don't over bake.
Place pan on a wire rack to cool for atleast .2 minutes. Run a thin knife around each pancake to loosen from pan and serve hot with maple syrup.

Notes

Spray the muffin pan well. Do not be skimpy when spraying the muffin pan. Make sure to grease the bottom and sides.

Do not over bake. It takes about 13 to 14 minutes for these pancake muffins.

Whisk the dry ingredients for at least 20 seconds. This ensures proper aeration and a light texture.

How about paper liners? As for the mac and cheese muffins, the preferred method is a well-greased muffin pan. If you like to use paper miners, then let the pancake cups cool completely before gently peeling the paper from them.

Nutrition