Perfect Pancake Muffins Recipe

Pancake muffins make a great breakfast or treat for brunch. So simple to make, you get the ease of a muffin with the deliciousness of pancakes! One of my favorite breakfasts to make for my family has always been a large batch of buttermilk pancakes. They always love them and they are just right for a warm, delicious, comforting breakfast. No matter which side of the bed, right or wrong, I got up from, pancakes always seem to perk up my mornings. But, let me tell you about these pancake muffins.

They are similar to ebelskivers, yet you don’t have to worry with standing over the pan on the stovetop and flipping them while they cook. The oven does all of the heavy lifting in this recipe, leaving you free to do other things that need your attention! One recipe will make about 36 pancake muffins, making just the right amount to serve for showers, brunches or when entertaining guests over the weekend.

But let me tell you, my favorite part about this recipe is that you can easily freeze these little babies to make your mornings super delicious and super easy. They are so practical for those rushed mornings since you can just reheat the number of pancake muffins that you need in the microwave. Then, just dip them into warmed maple syrup and then pop them straight into your mouth!

No forks needed for these little babies! Here’s my Perfect Pancake Muffins recipe. I hope you love them as much as we do! Preheat oven to 350º F oven. Spray a mini-muffin tin with nonstick baking spray. Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl.

Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes. Scoop pancake batter and fill each indention of mini muffin tin about 1/2 full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.

Japanese buckwheat noodles aren't always 100% buckwheat. Oftentimes, wheat flour is included to keep the noodles elastic and consistent. If you want pure buckwheat but aren't sure where to start, ask someone! Tsuyu (the dipping sauce) can be high in sodium. If sodium is a concern for you then add some water to adjust the strength.

Soba is vegan but tsuyu is not. Dashi is an important ingredient in tsuyu and dashi is a soup stock made from tuna. In the years I've been in Japan I've never seen or heard of vegan dashi. Kikkoman Somen Tsuyu Soup Base, 17 OunceIf you have trouble finding tsuyu, take a look here.

I'm surprised to see a local, authentic tsuyu available outside of Japan. Although it says it's for somen (wheat flour noodles), it's perfect for buckwheat noodles as well. Kikkoman tsuyu is what we use at home for somen and soba. The only reason I didn't include a zaru soba recipe is because I already found one! Click here and you're good to go.

There's more to do with buckwheat than make noodles. Here's a tasty, vegan pancake recipe. Have you tried soba, Have you tried soba, Japanese CuisineTasty, Easy, and Healthy: What Is Amazake, Japanese CuisineJapanese Food Is Not Just Sushi! Japanese CuisineShirataki Noodles or Rubber Bands, What do you think, Sign in or sign up and post using a HubPages Network account. 0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. Soba is so good. Buckwheat has such a unique flavor that really makes the noodles something extra special.

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