Pancake Muffin Surprises
Transform your breakfast routine with these irresistible Pancake Muffin Surprises—mini marvels that combine the fluffy goodness of pancakes with the convenience of muffins! Perfectly portable and packed with customizable fillings like fruit preserves, chocolate chips, or diced fruit, these sweet treats promise a delightful surprise in every bite. With just 10 minutes of prep and 15 minutes of baking, they’re a quick and fun option for busy mornings, brunch spreads, or on-the-go snacking. Lightly golden on the outside and tender on the inside, these muffins are easy to whip up, freezer-friendly, and sure to become a hit with both kids and adults. Whether you’re craving a classic pancake experience or a playful twist, these Pancake Muffin Surprises deliver the perfect balance of convenience and charm.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1.25 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 cup fruit preserves, chocolate chips, or diced fruit (for filling)
- 1 as needed cooking spray or muffin liners
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin, or line it with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon a tablespoon of batter into the bottom of each muffin cup, spreading it to cover the base.
Add a teaspoon of your chosen filling (e.g., fruit preserves, chocolate chips, or diced fruit) to the center of each cup.
Top each filling with another scoop of batter, ensuring the filling is completely covered and each cup is about 2/3 full.
Bake in the preheated oven for 13-15 minutes, or until the tops are light golden and a toothpick inserted near the edge (not the center where the filling is) comes out clean.
Allow the pancake muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy the surprise inside!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 101.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 438 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
