Grab N Go Pancake Muffins

A Professional Chef’s Take on the Perfect Breakfast Solution

Why You’ll Love This Recipe

Imagine fluffy pancakes reimagined as portable muffins. Whether you’re rushing out the door or savoring a relaxed morning, these Grab N Go Pancake Muffins fit seamlessly into your routine. Their versatility and ease make them a favorite for both kids and adults.

Ingredients You’ll Need

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 3 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Your favorite mix-ins: blueberries, chocolate chips, diced bananas, or nuts

Step-by-Step Instructions

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.

Step 2: Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing; a few lumps are perfectly fine.

Step 3: Add Your Mix-Ins

Gently fold in your preferred mix-ins. For an even distribution, aim for about 1/2 cup total. This is your chance to get creative and tailor the muffins to your taste.

Step 4: Fill the Muffin Tin

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Overfilling may cause spillage during baking.

Step 5: Bake to Perfection

Place the muffin tin in the oven and bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Success

• For a richer flavor, substitute half the milk with buttermilk.
• Make a double batch and freeze the extras for up to 2 months. Simply reheat in the microwave for 20-30 seconds.
• Experiment with savory options like shredded cheese, cooked bacon, or diced vegetables.

Frequently Asked Questions

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.

How do I store leftover muffins?

Keep them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.