- 2 cups all-purpose flour
- 6 tbsp sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tbsp canola oil
Preheat oven to 350°F. Grease two 12-cup muffin pans with cooking oil spray. Since this recipe only makes about 16, you don't need to grease all the molds.
In a large bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. Add in buttermilk, eggs and oil. Whisk until only small lumps remain. Be careful not to over-mix the batter.
Add 1/3 cup batter to each muffin mold. Bake for about 15 minutes or until muffins are fully cooked. Use a small spatula to loosen the edge of the muffins before removing them. Serve with syrup, fresh fruit, whipped cream, melted butter or other pancake toppings of your choice.
Baked Buttermilk Pancake Muffins
Amount Per Serving (1 muffin)
Calories 180 Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 95IU2%
Net Carbs 29g58%
* Percent Daily Values are based on a 2000 calorie diet.