Pancake Muffins Both Plain and Blueberry Recipe

This recipe is a must to keep on hand. You can make batches of these and keep them in the refrigerator and heat up in the morning for about 10 seconds just to take the chill off. I love having these on hand and making before school for my son.

3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving 

Preparation Instructions

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

As you can see I drop blueberries in half the batch and leave half of it plain.

I love how the blueberries just pop inside the pancake muffins, they are so yummy!

Best of all is to heat your syrup for about 15 seconds which really takes it up a step.

So yummy and special.

Perfect for the holidays for early mornings when guest are waking up or that Christmas morning brunch.

To store them I place in a large container and keep them in the refrigerator. I will take a couple out in the mornings and heat in the microwave for 10-15 seconds.


Post a Comment
Related Posts Plugin for WordPress, Blogger...
Related Posts Plugin for WordPress, Blogger...