Cranberry Muffin Tin Pancakes

Course: Breakfast

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 163kcal

Author: Lord Byron's Kitchen

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

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Ingredients

2 large eggs
2 cups buttermilk
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon orange zest
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teapoon salt
2 cups fresh cranberries, washed well and patted dry
nonstick cooking spray

Instructions

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, orange zest, 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.
Fold in 1 1/2 cups of the cranberries with a rubber spatula.
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.
Dot the top of the batter with the remaining cranberries.
Bake for 15-17 minutes, or until you see the outer edges of the pancakes looking slightly browned.
Remove the pancake muffins from the oven and serve warm with your favourite pancake toppings!

Notes

Nutritional information does not account for toppings.

Nutrition