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Pancake Muffins (No flipping required!)

pancake muffins pancake muffins

Pancakes are everyone’s favorite, but these extra-easy pancake muffins are MVP because no one has to stand over a hot stove and flip. Best of all, they’re adorably bite-sized and ideal for dipping. The perfect post-sleepover or make-ahead breakfast!

INGREDIENTS

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 tsp cinnamon
  • pinch of salt
  • 2 cups buttermilk
  • 1 egg
  • 3 tablespoons melted butter
  • 1/4 tsp almond extract

DIRECTIONS

  1. Mix flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
  2. Mix buttermilk, egg, butter and almond extract in a small bowl.
  3. Add the wet mixture to the dry, a bit at a time, stirring to incorporate.
  4. Heavily butter a muffin tin. Pour in mixture, filling about 1/2-2/3 full.
  5. Bake at 350 for 15 minutes for mini muffins or 27-30 for full size muffins.



Meg is a Co-Founder of What's Up Moms and the mom to three kids (9, 7 and 4). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. {{Privy:Embed campaign=591322}}