Pancake Muffins For Mother’s Day
Every Saturday morning my mother always made homemade pancakes. I am not a huge fan of pancakes, but this recipe for Pancake Muffins changed everything.
Mom will love this recipe for Pancake Muffins on Mother’s Day as well as your whole family when you have busy mornings, or they are perfect for a quick snack.
They’re especially good when dipped into warm maple syrup. No flipping is necessary and this recipe is so easy to make. Just mix a few ingredients from your pantry and bake.
INGREDIENTS…..
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Egg
- Butter
- Maple syrup
THIS LITTLE TIP HAS HELPED ME OUT SO MANY TIMES….How do you make buttermilk if you don’t have any? Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes
This recipe can easily be made in a regular size muffin tin. You will have to add some more cooking time. Then when you think they are done, insert a toothpick and if it comes out clean these delicious Pancake Muffins are ready.
If you do not like plain pancakes you can always add some extra goodies like mini chocolate chips, blueberries, strawberries or apples to this recipe. Anything you love to add to your pancakes you add to these Mini Pancake Muffins.
To freeze for later, let the muffins cool, then place them in a freezer-safe container or freezer bag. You can store in the freezer for up to 2 months! Let thaw at room temperature and reheat in the microwave.
You are going to love making these Pancake Muffins in a muffin tin. Get your kiddos to help you make these. They make a bite-sized treat that is perfect for Mother’s Day!
Scroll down for the complete recipe and ENJOY!
Ingredients
- 2 cups all-purpose flour
- 3 tbsps granulated sugar
- 1/1/2 tsps baking powder
- 1 tsp baking soda
- pinch salt
- 2 cups buttermilk
- 1 egg
- 1/4 cup melted butter
- maple syrup
Instructions
- Preheat oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners and set aside.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt in a large bowl. Mix the wet ingredients: buttermilk, egg, and melted butter in a medium mixing bowl. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow the batter to rest for about 3 minutes.
- Scoop pancake batter and fill each indention of mini muffin pan about 1/2 full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.
- Serve with warmed maple syrup for dipping.