If you’ve ever lamented having to stand over a hot stove cooking pancakes, or thrown a food tantrum when you burn your pancakes (not that anyone I know has ever done that, ahem), pancake muffins are for you! These peach pancake muffins include perfect summer peaches for a breakfast or brunch dish you’re going to love!
I’ve mentioned here a time or thirty that I used to have a real problem with throwing food tantrums. In fact, cooking is the only activity that has ever evoked real rage within me. It’s been the cause of much embarrassment, I must admit. And nearly every incident I’ve ever had in my entire life has involved pancakes. Yes, pancakes.
There was a time when Philip and I were dating when I decided that I was going to make pancakes for dinner. We were at my parents’ house and I was probably making said pancakes with Aunt Jemima mix. I flipped the pancake and it either fell apart or it burned…I don’t recall exactly what, but what I do recall was getting really, really mad. And throwing the spatula. I remember my dad and Philip both staring at me like I’d lost my mind, which clearly I had. Philip married me anyway, for some reason. It was my first pancake-induced fit of rage, but it certainly wasn’t my last.
I’ve made a whole lot more pancakes over the years and I’ve learned to contain my tantrums. I’ve never gotten to the point, though, where pancakes don’t awaken a little bit of craziness in my brain. It seems like no matter which pan I use, which burner I set it on, or what temperature I turn it to, I always manage to either burn or undercook a few and they never look like Martha’s pancakes (or Cracker Barrel’s, for that matter).
This, my friends, is where pancake muffins come in. Imagine my delight when I saw a recipe for something called pancake squares. Pancake batter, poured in a cake pan and baked. Yesssssss. Problem is, this time of the year I do everything that I can to avoid turning on my oven. My 9×13 inch pan doesn’t quite fit in my toaster oven, but my muffin pan does. I slathered it up with butter and scooped in the the pancake batter, and guess what? I had just enough batter for 12 pancake muffins. I added some cinnamon and sliced some gorgeous ripe peaches that I bought and laid them on top for beautiful peach pancake muffins. Peach pancake muffins are perfection-no burning, no undercooking, and no craziness! Now that’s worth something!
Peach pancake muffins will change your life (or at least your breakfast)!
Yield: 12 muffins
Peach Pancake Muffins15 minPrep Time:
25 minCook Time:
Ingredients
- 1 1/2 cups flour (I used half white whole wheat, half all-purpose)
- 1 tablespoon sugar
- 2 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cup buttermilk
- 1 egg
- 1/4 cup unsalted butter, melted and divided (3 tablespoons and 1 tablespoon)
- 2 ripe peaches
Instructions
- Preheat the oven to 350 degrees. Use the 1 tablespoon of melted butter to liberally brush the cups of a 12-cup muffin tin.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the egg to the measuring cup with the buttermilk and whisk thoroughly.
- Add the buttermilk to the bowl of dry ingredients then add the remaining three tablespoons of melted butter. Whisk just until combined-don't overmix. Divide the batter among the muffin cups.
- Scrub the peaches under water to remove the fuzz. Half the peaches and remove the pits. Slice into 12 slices (you won't need add of it) and place one slice into each muffin cup.
- Bake the muffins for 22-25 minutes. Remove from pan and serve immediately with maple syrup.
7.8.1.291https://chattavore.com/peach-pancake-muffins/
Yield: 12 muffins
15 minPrep Time:
25 minCook Time:
Ingredients
- 1 1/2 cups flour (I used half white whole wheat, half all-purpose)
- 1 tablespoon sugar
- 2 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cup buttermilk
- 1 egg
- 1/4 cup unsalted butter, melted and divided (3 tablespoons and 1 tablespoon)
- 2 ripe peaches
Instructions
- Preheat the oven to 350 degrees. Use the 1 tablespoon of melted butter to liberally brush the cups of a 12-cup muffin tin.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the egg to the measuring cup with the buttermilk and whisk thoroughly.
- Add the buttermilk to the bowl of dry ingredients then add the remaining three tablespoons of melted butter. Whisk just until combined-don't overmix. Divide the batter among the muffin cups.
- Scrub the peaches under water to remove the fuzz. Half the peaches and remove the pits. Slice into 12 slices (you won't need add of it) and place one slice into each muffin cup.
- Bake the muffins for 22-25 minutes. Remove from pan and serve immediately with maple syrup.
Beth says
Chattavore says