Mix and Match Pancake Muffins

Deliciously fluffy muffin-sized pancakes that can be customized with your favorite toppings, perfect for stress-free breakfast celebrations.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 188

Ingredients Method Notes

Ingredients

For the Muffin Base

350 g plain flour All-purpose flour works well.
2 teaspoons baking powder Leavening agent for fluffy texture.
1 pinch salt Enhances flavor.
50 g butter Melted for richness.
350 ml milk Dairy or plant-based milk can be used.
2 large eggs Room temperature for best results.
2 tablespoons maple syrup For sweetness, plus extra for serving.

For the Mix and Match Toppings

1 handful fresh raspberries Can substitute with other berries.
1 handful fresh blueberries Mixed berries work well.
1/2 banana sliced Add diced apple, chocolate chips or others as preferred.
to taste icing sugar For dusting before serving.

Method

Preparation

Generously oil a 12-hole muffin tin. Preheat your oven to 200°C (180°C fan/gas 6).
In a large bowl, mix the flour, baking powder, and salt.

Making the Batter

Melt the butter in a microwave-safe jug (30-45 seconds). Add milk, whisk in eggs and maple syrup until combined.
Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter, being careful not to overmix.

Assembling Muffins

Divide the batter evenly among the muffin holes, then top each muffin with your choice of toppings.

Baking

Bake for 20-25 minutes until golden brown and a skewer inserted comes out clean.
Let muffins cool in the tin for 5 minutes before carefully removing.
Dust with icing sugar, serve warm with additional maple syrup.

Notes

These muffins can be customized endlessly with various toppings. Store leftovers in an airtight container for up to 3 days. Reheat gently for best flavor.