Not got much time for making pancakes in the morning? Try making these yummy pancake muffins instead – they’re so easy to make and don’t require standing over a frying pan while they cook – win win!
With pancake day fast approaching, I brainstormed some new pancake recipes last week and decided a new pancake muffin recipe was in order. These raspberry choc chip pancake muffins were born, and they went down very well indeed with my boys!
Pancake muffins are brilliant to bake in advance for a quick and easy breakfast. They’re great for packing in lunch boxes too, for a fun lunchbox treat or even as an easy alternative to sandwiches. They freeze beautifully too!
This is a great breakfast recipe for kids to make, the batter is easy to mix together and they’ll have loads of fun dolloping the mixture into cupcake cases and adding the raspberry and chocolate chip toppings!
This easy pancake batter recipe is made with Greek yogurt for extra protein, and it helps make the pancake muffins deliciously light and fluffy too!
Raspberry Chocolate Chip Pancake Muffins
Ingredients (makes 12):
- 1 large egg
- 150g Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp maple syrup
- 150ml milk
- 150g plain flour
- 1 tsp baking powder
- 50g dark choc chips
- 100g raspberries
Method:
Preheat oven to 180°C (Gas mark 4/350°F).
Break the egg into a large bowl and lightly whisk.
Add the Greek yogurt, vanilla extract and maple syrup. Lightly whisk to combine.
Add the milk and whisk again to combine.
Sift in the plain flour and baking powder and whisk again, just until smooth.
Add the dark chocolate chips and stir until they are evenly distributed through the mixture.
Set the mixture aside to rest for 10 minutes.
Line a 12 hole muffin tin with silicone muffin cups, or lay them out, equally spaced, on a baking tray.
Divide the pancake mixture between the muffin cups.
Add a couple of raspberries to each pancake muffin, pressing them gently into the mixture. You could also sprinkle over a few more dark chocolate chips if wanted.
Bake in the preheated oven for around 15-20 minutes, until puffed up and lightly golden.
Once cool enough to handle, remove from the tin and serve warm, or cool completely on a cooling rack.
Serve warm or cold with a little maple syrup or honey to dip them in – they’re lovely with some fresh fruit and yogurt on the side too.
Enjoy!
For more yummy pancake and pancake muffin recipes, check out my new collection of pancake day recipes! Or for more easy breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around.
You might also like my 15 healthy breakfast ideas for kids post – all easy, all healthy and some of them are a little bit different!
Grace
Raspberry Chocolate Chip Pancake Muffins
Ingredients
- 1 large egg
- 150 g Greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp maple syrup
- 150 ml milk
- 150 g plain flour
- 1 tsp baking powder
- 50 g dark choc chips
- 100 g raspberries
Instructions
- Preheat oven to 180°C (Gas mark 4/350°F).
- Break the egg into a large bowl and lightly whisk.
- Add the Greek yogurt, vanilla extract and maple syrup. Lightly whisk to combine.
- Add the milk and whisk again to combine.
- Sift in the plain flour and baking powder and whisk again, just until smooth.
- Add the dark chocolate chips and stir until they are evenly distributed through the mixture.
- Set the mixture aside to rest for 10 minutes.
- Line a 12 hole muffin tin with silicone muffin cups, or lay them out, equally spaced, on a baking tray.
- Divide the pancake mixture between the muffin cups.
- Add a couple of raspberries to each pancake muffin, pressing them gently into the mixture. You could also sprinkle over a few more dark chocolate chips if wanted.
- Bake in the preheated oven for around 15-20 minutes, until puffed up and lightly golden.
- Once cool enough to handle, remove from the tin and serve warm, or cool completely on a cooling rack.
Notes
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