Pancake Muffin Combo Recipes

ON-THE-GO PANCAKE MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• In a large bowl, combine flour, baking powder, and salt.
• Add in eggs, melted butter, and maple syrup. Whisk. Add in milk and whisk until all ingredients are incorporated.
• Evenly distribute the batter in a 12-cup nonstick muffin tin. Top with fruit and chocolate chips.
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• Enjoy!

PANCAKE MUFFINS RECIPE

Steps:

• Line a pan with muffin cups or spray pan
• Just make the mix as you normally would, and spoon into muffin pan (about 3-4TBS for large muffin pan or 2 tbs for mini)
• Bake at 350 for 8-10 minutes
• Dip them in syrup and enjoy!

PANCAKE MINI-MUFFINS

Steps:

• Preheat the oven to 425 degrees. (**See note below.)Sift together flour, baking powder, sugar, and salt. Set aside.Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk. Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)Serve warm with warm syrup!**425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

PANCAKE MUFFINS

Steps:

• Preheat your oven to 425 F degrees. Spray a muffin pan with cooking spray.
• In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.
• Whisk together the buttermilk, eggs and vanilla extract.
• Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.
• Fill the cups to 3/4 full. Top each cup with a few blueberries.
• Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.
• Serve them warm with maple syrup.

EASY BAKED PANCAKE MUFFINS

Steps:

• Preheat oven to 350° Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup.
• Either spray muffin tin with nonstick spray or use muffin liners. Fill 2/3 of the way full. If you are using the mix-ins, do so now. About 1/2 to 1 TB of a mix in works great.
• Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.

JEWELED PANCAKE MUFFINS - PUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 mini-muffin cups.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Stir buttermilk, egg, syrup, and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain. Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 12 minutes. Cool in the pans for 3 minutes before serving.

BERRY PANCAKE MUFFIN CUPS

Steps:

• Preheat oven to 350 Degrees. Bake for approx 20-30 minutes. Varies depending on cooking pan. Insert knife to confirm no longer wet batter.
• Mix all dry ingredients and then add milk, egg and oil. Mix, but do not overmix. The muffins will not be as fluffy if overmixed.
• Spray 12 cup muffin tin with cooking spray. Fill each cup two-thirds full. Then top with several berries in eacg cup. Careful not to cause overfilling.
• Serve with your favorite maple or berry syrup and dust with powdered sugar if desired.
• Store any leftovers in refrigerator.

PANCAKE MUFFIN COMBO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix pancake mix, water, cinnamon, 1 teaspoon vanilla extract, and nutmeg together in a bowl. Fold in bacon. Transfer batter to a pitcher for easy pouring. Fill muffin cups to the top.
• Bake in the preheated oven until golden brown, about 20 minutes.
• Mix heavy cream and sugar together until you see peaks. Add remaining 2 teaspoons vanilla extract. Top muffins with whipped topping.

BANANA PANCAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.

MIX & MATCH PANCAKE MUFFINS

Steps:

• Oil a 12-hole muffin tin generously, using a pastry brush to make sure you get in all the corners and up the sides. Heat the oven to 200C/180C fan/gas 6. Mix the flour, baking powder and a pinch of salt in a bowl.
• Melt the butter in a jug in the microwave. Add the milk, then the eggs and maple syrup, whisk together, then pour into the dry ingredients and whisk again to a smooth batter. Divide evenly between the holes of your tin.
• Top each muffin with a few berries or slices of banana. Bake for 20-25 mins until golden brown. Test if the muffins are cooked by pushing a skewer into the centre of one. If it comes out clean, they're ready. If not, continue cooking for a few more minutes. Once cooked, cool for 5 mins, then remove from the tin with a cutlery knife. Pile onto a plate, dust with icing sugar and serve while still warm with plenty of extra maple syrup.