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5 from 2 votes

Baked Buttermilk Pancake Muffins

These fluffy buttermilk pancakes are baked in a muffin pan, allowing you to make a large amount at once.
Servings: 16 pancake muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 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

Instructions
 

  • 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.
Serving: 1muffin, Calories: 180kcal, Carbohydrates: 29g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 175mg, Sugar: 6g, NET CARBS: 29
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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