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Pancake Muffins Recipe
Muffins made from pancake batter for breakfast on the go!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
9
muffins
Calories:
155
kcal
Equipment
1 Standard muffin pan
Ingredients
2
cups
oat flour
(gluten-free if needed)
2
tbsp.
arrowroot powder
(or cornstarch)
2
tsp.
baking powder
¼
tsp.
salt
1½
cups
milk
(dairy or non-dairy)
2
large
eggs
1½
cups
additions
(add up to this amount. Less is fine. More is too much.)
US Customary
-
Metric
Instructions
Preheat the oven to 400°F. and whisk together the dry ingredient in a large bowl.
Add the wet ingredients and whisk together until smooth.
Add in any additions and whisk again.
Oil standard muffin pan.
Evenly distribute the batter in a non-stick, standard muffin pan. Fill to just below full.
Bake for 50-60 minutes, or until a toothpick pulls out clean. (Minus any melted mix-ins like chocolate.) Cool on a wire rack.
Serve with your favorite syrup.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does NOT include mix-ins.
Nutrition
Serving:
1
muffin
|
Calories:
155
kcal
|
Carbohydrates:
21
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.004
g
|
Cholesterol:
46
mg
|
Sodium:
102
mg
|
Potassium:
265
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
126
IU
|
Calcium:
110
mg
|
Iron:
1
mg