Pancake Muffins (Three Variations)

Ratings:
Yields: 48 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 18 Mins Total Time: 33 Mins

If you’re wanting to try something unique for breakfast, these Pancake Muffins could be just up your alley. These Pancake Muffins give a new way of making pancakes. They are fluffy, sweet, and come in three different variations. Simply bake them in the oven to create the most delicious pancakes you will ever taste!

 

Ingredients You Will Need:

  • 4 cups all-purpose flour, sifted
  • 4 tablespoons baking powder
  • 4 cups milk, warm to the touch
  • ¾ cup butter, melted (room temperature)
  • 3 egg yolks 
  • 3 egg whites
  • 2-3 Tbsp Powdered Sugar
  • 3/4 Cup Sugar
  • 2-3 tsp vanilla extract
  • maple syrup, to serve

Watch How to Make Pancake Muffins:

 

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How to Make the Pancake Muffins:

  1. Sift the flour into a large bowl and then whisk in the baking powder, powdered sugar, and sugar.
  2. In a separate bowl, whisk together the melted butter, lukewarm milk, egg yolks, and vanilla extract.
  3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  4. Pour the milk mixture into the flour mixture and whisk until just combined. Add the beaten egg whites and gently fold to combine. Whisk gently to get rid of any lumps. Your batter will still be a little lumpy.
  5. Separate the batter evenly into three bowls. 
  6. In the first bowl add 1 cup of milk chocolate chips. In the second bowl add 1 cup of frozen blackberries. (defrost the berries before adding them) In the third bowl, you will leave as is.
  7. Generously grease your muffin tins and fill. Fill the muffin tin no more than 2/3 full of the batter.
  8. Preheat your oven for 350 degrees F and bake for 18 minutes or until a toothpick inserted comes out clean. The tops will be slightly golden brown. 
  9. Remove from the oven and set on the counter to cool for 15 minutes before removing them from the pan. Take a knife and go around the sides of every muffin to loosen them from the pan before cooling.
  10. Serve with maple syrup.

Tips on Variations:

  1.  Instead of chocolate chips, add in 1 cup of either raisins, cranberries, nuts, figs, dates, etc
  2. Try adding in 1 cup of diced apples. Substitute the white sugar for brown sugar. Sprinkle in some cinnamon and nutmeg. Instead of syrup, pour on some applesauce. Yum!
  3. Try adding in 1 cup of mashed bananas and 1/2 cup walnuts or any other type of nut. Sprinkle in some nutmeg. 
  4. For the fruit, you can substitute it with fresh berries. Try adding in either some blueberries, strawberries, or raspberries. The sky’s the limit!

Frequently Asked Questions:

Can I make the pancake muffin batter ahead of time? This batter will keep in an airtight container in the refrigerator for 24 hours.

Can I use canned fruit? Yes, you can! However, I recommend that you don’t use pineapple, fruit cocktail, or any other juicy canned fruits.

Can I use fruit puree or Jam?  Yes, you can! I would recommend making sure that the puree is seedless.

Can I freeze these? Yes! You can keep them in the freezer for up to 3 months. Be sure to keep them in an airtight container.

How do I reheat them? Pop them into the microwave for about 30 seconds to warm them up.

Pancake Muffins (Three Variations)

Pancake Muffins (Three Variations)

Yield: 48
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 15 minutes
Total Time: 48 minutes

If you're wanting to try something unique for breakfast, these Pancake Muffins could be just up your alley. These Pancake Muffins give a new way of making pancakes. They are fluffy, sweet, and come in three different variations. Simply bake them in the oven to create the most delicious pancakes you will ever taste!

Ingredients

  • 4 cups all-purpose flour, sifted
  • 4 tablespoons baking powder
  • 4 cups milk, warm to the touch
  • ¾ cup butter, melted (room temperature)
  • 3 egg yolks 
  • 3 egg whites
  • 2-3 Tbsp Powdered Sugar
  • 3/4 Cup Sugar
  • 2-3 tsp vanilla extract
  • maple syrup, to serve

Instructions

1. Sift the flour into a large bowl and then whisk in the baking powder, powdered sugar, and sugar.

2. In a separate bowl, whisk together the melted butter, lukewarm milk, egg yolks, and vanilla extract.

3. In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

4. Pour the milk mixture into the flour mixture and whisk until just combined. Add the beaten egg whites and gently fold to combine. Whisk gently to get rid of any lumps. Your batter will still be a little lumpy.

5. Separate the batter evenly into three bowls. 

6. In the first bowl add 1 cup of milk chocolate chips. In the second bowl add 1 cup of frozen blackberries. (defrost the berries before adding them) In the third bowl, you will leave as is.

7. Generously grease your muffin tins and fill. Fill the muffin tin no more than 2/3 full of the batter.

8. Preheat your oven for 350 degrees F and bake for 18 minutes or until a toothpick inserted comes out clean. The tops will be slightly golden brown. 

9. Remove from the oven and set on the counter to cool for 15 minutes before removing them from the pan. Take a knife and go around the sides of every muffin to loosen them from the pan before cooling.

10. Serve with maple syrup.

Notes

  1. Instead of chocolate chips, add in 1 cup of either raisins, cranberries, nuts, figs, dates, etc
  2. Try adding in 1 cup of diced apples. Substitute the white sugar for brown sugar. Sprinkle in some cinnamon and nutmeg. Instead of syrup, pour on some applesauce. Yum!
  3. Try adding in 1 cup of mashed bananas and 1/2 cup walnuts or any other type of nut. Sprinkle in some nutmeg. 
  4. For the fruit, you can substitute it with fresh berries. Try adding in either some blueberries, strawberries, or raspberries. The sky's the limit!

Nutrition Information
Yield 48 Serving Size 1
Amount Per Serving Calories 97Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 160mgCarbohydrates 14gFiber 0gSugar 4gProtein 2g

The writers and publishers of Pickled Barrel are not nutritionists or registered dietitians. Occasionally, this website, pickledbarrel.co, may offer estimated nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information comes from online calculators. Although pickledbarrel.co attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate. Here are some online nutritional calculators that are currently free to use: http://www.myfitnesspal.com/recipe/calculator https://recipes.sparkpeople.com/recipe-calculator.asp https://www.verywell.com/recipe-nutrition-analyzer-4129594 The writer(s) and publisher(s) of Pickled Barrel are not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health.

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