Pancake muffins recipe
Revamp your pancake skills with our delightful pancake muffins, a creative twist on traditional recipes that combines fluffy textures with the convenience of muffins. Ideal for busy mornings, relaxed brunches, or as a charming addition to your tea-time treats, this recipe adapt to various sweet and savoury fillings. Served fresh from the oven, they are irresistibly soft, making them the perfect comfort food to enjoy with a dollop of butter or a drizzle of syrup.
Ingredients
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Eggs
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3 |
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Sifted spelt flour
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145 g |
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Milk
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500 ml |
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Coarse salt
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½ tsp |
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Butter
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30 g |
Topping suggestion
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Cottage cheese
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|
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Sliced apples
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|
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Lingonberries
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Filling suggestion
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Grated carrot
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1 |
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Grated potatoes
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2 |
Filling suggestion
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Grated cheese
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100 g |
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Ham
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50 g |
Prevent the filling from sinking to the bottom
Start by ensuring your fillings are grated or chopped into smaller, uniform pieces; this helps them stay suspended in the batter. Coating the filling in a light dusting of flour before adding it to the batter can also help, as it gives the pieces some "grip" and prevents them from sinking during baking. Another effective technique is to partially fill the muffin tin with batter, add your filling in the middle, and then top with more batter to cover it. This sandwiching method helps secure the filling in place. Finally, be sure not to overmix the batter, as an overly liquid consistency can cause the filling to sink.
Thoroughly grease your muffin tin
Before adding your batter, ensure you generously grease your tin. This step is vital for the easy removal after baking. It also helps the pancake muffins keep their perfect shape. For optimal results, use plenty of butter and apply it with a pastry brush to cover every corner and side of each muffin hole thoroughly. This method not only prevents them from sticking but also helps achieve a golden colour and crisp edges, improving their look and texture.
Use room temperature ingredients for perfect pancake muffins
Using room temperature ingredients like eggs and butter is key to achieving light, fluffy pancake muffins. This allows the ingredients to blend more seamlessly, creating a smoother batter with better air incorporation for a soft, airy texture. Additionally, they emulsify better, helping the batter bind properly without the need for excessive mixing, which can lead to a dense or tough texture. For best results, let your eggs, milk, and butter sit at room temperature for about 15-30 minutes before preparing the batter.
Questions about this pancake muffins recipe
This recipe blends the fluffiness of pancakes with the convenience of muffins. Curious about storage, mix-ins, or serving suggestions? Our FAQ section has all the answers to enhance your enjoyment of this delicious treat.
Can I freeze leftover pancake muffins?
Yes, this recipe is suitable for freezing. For best results, wrap them individually in plastic wrap to keep them fresh and prevent freezer burn. Then, place in a zipper-lock freezer bag to avoid any odours from the freezer. You can store the pancake muffins like this for up to six months. When you're ready to eat them, reheat straight from the freezer in a microwave, toaster oven, or conventional oven. This makes them a convenient option for a quick meal or on-the -o snack.
What can I use if I don't have spelt flour?
If you don’t have spelt flour, there are several alternatives that can work well in this recipe. Wholewheat flour is an excellent substitute, offering a similar nutty flavour and hearty texture. For a lighter option, try using all-purpose flour, which will yield softer and more tender pancake muffins. You can also experiment with oat flour for a slightly sweeter and denser result, though you may need to adjust the liquid content of the batter slightly.
Can I make a sweet filling instead?
Absolutely! While this recipe leans towards savoury fillings, it’s just as delicious with sweet options. Our recipe includes a sweet topping option featuring apple slices, cottage cheese, and lingonberries, but fillings work wonderfully too. Try fresh fruits like sliced bananas, berries, or diced pears for a natural sweetness. For a more indulgent option, fold in small chocolate chips, caramel sauce, or a spoonful of a nut-based spread into the batter. A sprinkle of cinnamon sugar, swirl of peanut butter, or even a dollop of sweetened cream cheese before baking can also add a delightful flavour boost.
Other recipes
Add a dollop of skyr for a creamy contrast
A dollop of skyr on your pancake muffins goes a long way in creating a creamy, tangy contrast that enhances an already tasty treat. Spoon a small amount on top before serving or swirl it into the batter for a rich texture. Its smooth consistency pairs beautifully with the fluffy texture and balances sweet flavours like berries, honey, or chocolate. For an extra touch, mix the skyr with vanilla or a sprinkle of cinnamon.
How can you tell when the pancake muffins are done?
The first check is colour: the tops should be golden brown and slightly puffed up. You can also gently press the centre – if it springs back, it's done. Alternatively, insert a toothpick into the centre; if it comes out clean or with just a few moist crumbs, they are ready to come out of the oven.
Be careful not to overbake, as this can result in dry muffins. Let them rest for a few minutes in the tin before serving to allow them to set fully and make them easier to handle.
What is the ideal batter consistency?
The ideal batter consistency should be smooth, pourable, and slightly thicker than traditional pancake batter. To check if it’s just right, lift a spoon or whisk out of the bowl – if the batter runs off in a slow, steady stream but still coats the spoon, it's perfect.
If it feels too thick and doesn’t pour easily, gradually add a little more milk, one tablespoon at a time, until the desired consistency is achieved. On the other hand, if the batter seems too runny and doesn’t coat the spoon, whisk in a small amount of flour to thicken it.
Creative presentation ideas
Get creative with how you present your pancake muffins to turn a simple dish into an impressive centrepiece. Arrange them on a tiered serving platter with fresh berries or mint leaves for a pop of colour, or serve them individually on mini plates topped with a dollop of cottage cheese, a drizzle of honey, and sprinkle of lingonberries for an elegant touch.
For a rustic, picnic-inspired look, wrap each muffin in parchment paper and tie it with twine, then place them in a basket or vase to resemble a charming bouquet. Alternatively, slice the muffins in half and layer them in clear jars with cottage cheese, apple slices, and lingonberries for a parfait-style treat, perfect for parties or on-the-go breakfasts.
Can I use this recipe to make traditional pancakes?
Yes, this recipe works well for traditional fluffy pancakes. Start by simply preparing the batter as instructed and heat a non-stick pan or griddle over medium heat. Pour small portions of the batter onto the pan and cook until bubbles form on the surface, then flip and cook until golden brown.
To compare, why not try this classic thick pancake recipe. Paired with blueberries, yoghurt and honey or maple syrup, they are extra fluffy and pillowy with a rich, satisfying texture.
