These On-The-Go Pancake Muffins are a quick and easy sweet treat to make for breakfast or a mid-afternoon snack. This is a new way to enjoy pancake batter – baked rather than fried in a pan and it tastes all the better for it in my opinion! Let me know what you think if you make this!
Start by combining flour, baking powder, and salt before adding the eggs, melted butter, and maple syrup and milk. Whisk until fully combined. Distribute the batter evenly in a 12-cup non-stick muffin tin and top with fruit and chocolate chips. Bake in the oven. Enjoy while still slightly warm from the oven.
To make On-The-Go Pancake Muffins, you will need the following ingredients:
Preheat the oven to 375 ºF. Lightly grease a muffin tin or line with paper liners.
Combine 2 cups of flour, 2 teaspoons of baking powder and ¼ teaspoon of salt in a large bowl.
Add in 2 eggs, melted 2 tablespoons of butter and 2 tablespoons of sugar. Whisk. Add 1½ cups of milk and whisk well until all ingredients are fully incorporated.
Divide the batter between the 18 cups of a lined mini muffin tin.
Divide 3 tablespoons of chocolate chips, 1 cup of raspberries, 1 cup of strawberries and ½ a sliced banana between the muffins.
Bake in the preheated oven for 20-25 minutes, until a toothpick comes out clean.
Serve the muffins still warm from the oven.
You will not believe how easy and tasty these On-The-Go Pancake Muffins are! Come back to leave a comment with your thoughts if you make these muffins!
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