Baked Muffin Tin Pancakes

Say goodbye to standing over a griddle, watching and waiting for bubbles to form before flipping and watching and waiting some more. Baked Muffin Tin Pancakes are super easy to make, are completely customizable, and more importantly, are super fluffy and very flavourful!

Very rarely do we make pancakes in our home. It’s mostly due to the fact that I’m the one who does 99% of the cooking, and I don’t care much for the idea of having to watch something cook. In addition to that, cooking in batches is not something I care much for either. That’s why these Baked Muffin Tin Pancakes are perfect for me!

When John.e was growing up, his mom made pancakes often and he asks for them quite regularly. In fact, they were a Christmas morning tradition in his family home. So, I’m doing him a solid and whipping up a batch of pancakes the easy way. Baking them instead of frying them is the easiest way to go, especially on Christmas morning when it’s so busy in most homes.

When baking pancakes, not only can you do a huge batch at once, but you can also customize them. You can add toppings to each individual pancake if you wish, or you can make them all plain and set out a pancake topping station complete with fresh berries, whipped cream, chocolate chips, caramel sauce, etc. There’s no need for flipping the pancakes halfway through either, which completely eliminates the need for watching and waiting!

I’m going to tell you all about this breakfast recipe and how you can make it in your home this holiday season, but first, I want to review the other Christmas recipes I have shared this holiday season. The last week of October, I finished up my first holiday recipe series for this year, called Lord Byron’s 12 Christmas Donuts. Then, I shared Lord Byron’s 12 Christmas Appetizers. Just last week, I shared the last recipe in my annual 24 Cookies of Christmas series. I still can’t believe that was Volume 6 of that series!

And now, with Christmas just a short time away, I’m kicking off this next series called Lord Byron’s 12 Christmas Breakfasts!

A WORD ABOUT PANCAKES

As previously mentioned, I don’t make pancakes very often. In fact, in the ten-plus years that John.e and I have been living together, I would venture to guess that he has prepared them more times than I have. I remember this one time when he made pancakes in the shapes of hearts and teddy bears. I can’t remember if it was for my birthday or if it was on Valentine’s Day. Either way, they were super cute and very delicious. He made them with a whole wheat batter.

Speaking of batter, you might be tempted to take the easy way out and pick up one of those boxes of pre-mixed pancake batter at your local grocery store. I wouldn’t blame you! The flavour and texture of those buttermilk pancakes are hard to beat! In this particular case though, I must encourage you to make the batter yourself. The box stuff does not work very well at all in this recipe.

As much as we all love the convenience, you just won’t get the same result as you will when mixing the batter yourself. It works great on a griddle, but the texture is off-putting in a muffin tin. Save yourself some time by combining the dry ingredients and the wet ingredients separately. Cover them well and pop the wet ingredient mixture into your fridge and leave the dry covered on your countertop. Mix them both together the next morning when you’re ready to bake.

LORD BYRON’S 12 CHRISTMAS BREAKFAST SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! I’m calling this one Lord Byron’s 12 Christmas Breakfasts. This series will focus on easy-to-make and some make-ahead breakfasts that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require some baking, but they won’t be too complex that you can’t whip them up on Christmas morning, especially if you’re an early riser. Some are just assembly-type recipes, while others can be prepared in advance.

Just like every other holiday series that I’ve shared over the years, this series will see a new recipe shared every day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Breakfast series! Even though this is the third series for this holiday season, you can always take a look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Eggs – Whenever you cook or bake with eggs, it’s best to use eggs that are not taken directly from the fridge. Let them sit on your counter for 5-10 minutes to warm up a little.
• Buttermilk
• Butter – You can use salted or unsalted. Melt the butter and allow it to cool for 10 minutes before using.
• Vanilla Extract
• Flour – I’m using all-purpose flour. This recipe has not been tested with other flour alternatives.
• Sugar
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Baking Soda – This baking ingredient is activated by a liquid and an acid to help with leavening or rising.  In most cases, you will see baking soda in recipes with lemon juice or buttermilk, but that’s not always the case.
• Salt
• Nonstick Cooking Spray

HOW TO MAKE BAKED MUFFIN TIN PANCAKES

Preheat your oven to 350 degrees F.  Coat muffin tins with nonstick cooking spray.  (Do not use paper muffin tin liners!) In a mixing bowl, beat the eggs until fluffy.  Beat in the buttermilk, melted butter, and vanilla extract. Add the flour, sugar, baking powder, baking soda and salt.  Beat on low speed until just incorporated.  Do not over-mix the batter.  You want to see little lumps.

Portion the batter equally among 24 muffin tin cavities.  You can use regular or large muffin tins but do not fill more than ½ full with the batter. If you are using any add-in toppings, you can do so now, but limit the amount to two tablespoons for each muffin tin cavity. Bake for 15 minutes, or until you see the outer edges of the muffins looking slightly browned. Remove the pancake muffins from the oven and serve warm with your favourite pancake toppings!

ADDING EXTRA INGREDIENTS

If you’re adding flavour ingredients, use a maximum of two tablespoons. Any more than that will not allow the batter to cook all the way through, nor will it rise and puff up properly. Remember, we want light and fluffy Baked Muffin Tin Pancakes, not dense and deflated.

You can add more than one dry ingredient, just be sure the total amount is two tablespoons, for instance, if you want a toffee almond crunch pancake, use one tablespoon of toffee bits and one tablespoon of toasted slivered almonds. For a chocolate chip pancake, use two tablespoons of semi-sweet chocolate chips.

Lastly, if you’re adding fresh berries like cranberries, for example, you might only get 5 or so in two tablespoons, but that’s okay. They will pop open during baking and infuse flavour throughout the pancake. The same can be said for raspberries or blueberries.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

THAT’S ALL FOLKS!

Thank you, Dear Reader, for following along and putting up with my madness in yet another Christmas series! The big day is almost here and I still have some wrapping to do and some food to prepare. Over the next few days, I’m going to try to take it a little easy – although, I probably won’t be able to do that! But, one thing is for sure, I am taking Christmas Day off in its entirety! I’ll be cooking a whole turkey with all of the traditional sides, as well as a vegetarian tofurkey option for John.e.

If I don’t get another chance to say so, I’d like to wish each and every one of you the merriest of Christmases and the happiest and most prosperous New Year! Thank you so much for reading my posts and baking/cooking with me this year. Remember to tag me at #lordbyronskitchen so that I can see your version of my recipes!

Finally, be sure to get some downtime. Christmas can be stressful, so it’s important to take some time for yourself, even if that means going for a walk in the snow by yourself. I’ll see you back here in January for more delicious (and hopefully healthier!) recipes.

In the meantime, you can review and check out all of my Christmas recipes here. And, if you love Christmas as much as I do, you can read about our annual Christmases here and take a look at our decorations and our traditions too. Enjoy!