Best 5 Pancake Muffin Combo Recipes
Indulge in the delightful symphony of flavors and textures with our irresistible Pancake Muffin Combo. This culinary creation seamlessly blends the beloved breakfast classic, pancakes, with the delectable charm of muffins, resulting in a tantalizing treat that will captivate your taste buds. Dive into the fluffy, golden-brown pancake muffins, bursting with a delightful medley of sweet and savory options. From classic buttermilk pancakes to decadent chocolate chip pancakes, our diverse selection caters to every palate. Experience the irresistible Blueberry Pancake Muffins, bursting with juicy blueberries that burst in your mouth with every bite. And for those seeking a savory sensation, the Bacon and Cheddar Pancake Muffins offer a harmonious balance of smoky bacon and sharp cheddar cheese, sure to satisfy your cravings. With just a few simple steps, you can conjure these culinary wonders in your own kitchen, transforming your breakfast or brunch into an unforgettable gastronomic experience.
Check out the recipes below so you can choose the best recipe for yourself!
PANCAKE MUFFIN BITES
Pancake Muffin Bites are easy to throw together using simple pantry ingredients. Just combine the batter, bake, and enjoy bite-sized portable pancakes.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees and spray a 12-cup muffin tin with baking spray.
- Sift together flour, baking powder, and salt in a large mixing bowl.
- Whisk in the milk, eggs, and brown sugar.
- Scoop 1/4 cup of batter into each well, then top with just over 1 tablespoon of fruit.
- Bake for 20-22 minutes.
Nutrition Facts : Calories 120 kcal, Carbohydrate 21 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 75 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
PANCAKE MUFFINS
These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it's completely addicting. So get that maple syrup ready!
Provided by Joanna Cismaru
Categories Breakfast
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 muffin, Calories 211 kcal, Carbohydrate 30 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 165 mg, Fiber 1 g, Sugar 6 g
PANCAKE BREAKFAST MUFFINS
Recipe by Kristan Roland, Confessions of a Cookbook Queen Prep these pancake breakfast muffins ahead for fuss-free school mornings! Unlike traditional pancakes, these can be enjoyed on the go for a satisfying start to your day.
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 4
Steps:
- Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
- Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
- In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
- Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
MIX & MATCH PANCAKE MUFFINS
Forget standing over a hob flipping pancakes on Pancake Day - make these fluffy pancake muffins, or 'puffins', instead. Serve them warm with maple syrup
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert, Treat
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
LUCKY CHARMS™ PANCAKE MUFFINS
Pancakes, meet muffins. In this magically delicious mashup, Lucky Charms™ Pancake Mix makes the perfect breakfast treat. Topped with icing, cereal and colorful sprinkles, these Lucky Charms™ Pancake Muffins are sure to be a hit at your next family brunch. Serve them up, and watch them disappear before your very eyes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray 16 regular-size muffin cups with cooking spray.
- In medium bowl, stir pancake mix, 1 cup milk and egg with spoon just until blended. Divide batter evenly among muffin cups (each about half full).
- Bake 13 to 16 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small bowl, stir powdered sugar, vanilla and enough milk to form a smooth icing. Spoon icing over muffins.
- Place cereal topping (from box) on top of muffins. Decorate as desired with candy sprinkles. Store loosely covered at room temperature.
Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 2 Muffins, Sodium 310 mg, Sugar 27 g, TransFat 0 g
Tips:
- Use fresh ingredients: Fresh milk, eggs, and butter will give your pancakes and muffins a better flavor and texture.
- Don't overmix the batter: Overmixing the batter will make your pancakes and muffins tough.
- Let the batter rest: Letting the batter rest for a few minutes before cooking will help it to thicken and produce a more tender result.
- Cook the pancakes and muffins on a hot griddle or in a hot oven: This will help them to cook evenly and prevent them from sticking.
- Don't overcrowd the griddle or oven: If you overcrowd the griddle or oven, the pancakes and muffins will not cook evenly.
- Serve the pancakes and muffins immediately: Pancakes and muffins are best served fresh and warm.
Conclusion:
Pancakes and muffins are both delicious and versatile breakfast foods that can be enjoyed by people of all ages. With a little planning and effort, you can easily make your own pancakes and muffins at home. So next time you're looking for a quick and easy breakfast, give these recipes a try.
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