We love our pancakes around here, and they’re most definitely a favorite when we have houseguests. Talking over a morning coffee while the pancakes are on the griddle, the aroma is enticing and gets everyone’s appetite going. Add some butter and good maple syrup and everyone is set to dive in!
But we’ve learned we’re just not “leftover pancake” people. For us, they just kind of hang around in the fridge or freezer, and we never bother to reheat them or enjoy them quite as much as when they’re fresh. So, when I find I’ve gone a little crazy with the pancake batter and have some to spare, I turn the batter into muffins… pancake muffins! We can eat them at room temperature, no need to reheat; they even freeze well (if they make it as far as the freezer). And they’re the perfect quick bite on the go, since I use cupcake liners so they won’t smoosh as easily in transit!
Whatever pancake batter you prefer will work, whether it’s a mix or your own scratch recipe. I’m using my favorite pancake batter – it’s kind of a mixture of different batters I’ve tried over the years. I’m not going to make pancakes here, though. I’m just going to pretend my entire batch of pancake batter is leftover – and I’ll make a dozen blueberry pancake muffins!
If I was just going to make pancakes, I would place a sheet pan fitted with a wire rack in my oven and heat it to 170⁰ F. This can be used to keep your finished pancakes warm while you finish the rest. However, since I already know I’m going to skip on to the leftover batter part, I’ll preheat my oven to 350⁰ F right away.
In the photo above, I already measured out all-purpose flour, sugar, kosher salt, baking powder and baking soda in a bowl. Whisk these dry ingredients together well. I usually shoot for at least 30 seconds when I’m blending dry ingredients. You want an even distribution, especially when it comes to leavening agents like baking power and baking soda, to ensure your finished bake is nice and even.
In a separate bowl, whisk together buttermilk, vanilla bean paste (or vanilla extract) and a well-beaten egg. If you don’t have buttermilk, don’t worry, you can easily make your own: For every cup of buttermilk needed, mix one tablespoon of lemon juice or distilled white vinegar into one cup of whole milk and let the mixture sit for about 10 minutes to thicken. Once these wet ingredients are thoroughly blended, add in melted butter while whisking constantly. This will keep the butter from breaking up and getting grainy in the mixture and allow it to blend well throughout.
Now pour the entire bowl of wet ingredients into the bowl of dry ingredients. Whisk everything together until just blended. If you are using fruit, this is the time to add it by folding the fruit in with a silicone spatula. I’m partial to blueberries! One side note about adding berries to batter: I like to toss them with just a bit of flour & then tap the excess flour off in a sieve so the berries are just barely coated. This seems to make them less likely to sink to the bottom of the pan when baking. Of course, this doesn’t matter as much for pancakes, but I do it anyway because it leaves me in good shape if I decide to make pancake muffins with the leftover batter (and it doesn’t hurt the pancakes one bit)!
This is the point where you would (normally) just go ahead and make your pancakes on a griddle or skillet. I’ve included those details in the full recipe below. But for now, we’re moving on to the pancake muffin part!
Line a cupcake pan with cupcake liners and fill each one about 3/4 of the way with batter. I have a small ladle that I like to use, since I find the batter just a bit too thin for a portion scoop, but too thick to pour. And then I like to sprinkle the tops with some turbinado sugar (think of those “Sugar in the Raw” packets). You could also use a bit of brown sugar or granulated sugar instead. The sugar will add both flavor and a bit of color – but you could certainly skip this step altogether.
While you don’t need to use liners, I have found them helpful especially when I add fruit to the batter. It’s not unusual for berries to end up along the sides of the muffins as they bake. Without the liner, the softened baked fruit just drops off into the pan when I remove the muffin without a liner – and, really, who wants that? Also, the liners allow me to more easily take a muffin on the go, making it much easier to handle.
I baked these for about 20 minutes. Timing will vary, depending on what recipe you use for your batter, as well as your oven (every oven is a bit different). You’ll know they’re done when the top springs back to the touch, a toothpick comes out clean, and/or they reach an internal temperature of about 200⁰ F. You will notice they do not “dome” – or rise – as a traditional muffin does. You could actually fill the liners a bit more than 3/4 of the way. But don’t let any of those differences fool you! The insides are moist, tender, and delicious with or without a little side of maple syrup. Enjoy!
Pancake Batter (& Pancake Muffins)
Note: This recipe multiplies well
Yields: 8-10 small pancakes (about 3” each)
Prep time: 15 minutes
Cook time: Approximately 5 minutes each
Total time:
1 cup (5 oz) all-purpose flour
2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla bean paste (or vanilla extract)
1 large egg, well-beaten
2 Tablespoons butter, melted
Optional: 3/4 cup (4 oz) blueberries, more or less to your liking (Other fruit may be used instead, as well as chocolate chips or nuts. Note that weights/volumes will vary… Follow your heart!)
Vegetable oil for the griddle/skillet
- Preheat oven to 170⁰ F and place a sheet pan fitted with a wire rack inside to keep your pancakes warm as they come off the griddle/skillet.
- Measure dry ingredients (flour, sugar, salt, baking powder, & baking soda) into a bowl & whisk together well.
- Measure buttermilk and vanilla into a second bowl & add the beaten egg. Whisk together well.
- Add the melted butter, whisking constantly.
- Pour the wet ingredients into the dry ingredients & whisk until just mixed.
- If using blueberries (or other addition), fold them into the batter with a silicone spatula.
- Heat your griddle or skillet over medium-high heat, brushing with vegetable oil once hot.
- Test the surface with a small splash of water. If it sizzles and bubbles away, it’s ready for the batter.
- Ladle or pour the batter onto the pan, about 1/4 cup at a time. Do not crowd the pan.
- When the top starts to bubble and the edges look slightly dry (2-3 minutes), flip the pancakes.
- Cook until the other side has browned, about 1 minute more.
- Remove the pancakes to the warm oven until all are finished.
- If you have more batter & want more pancakes, re-oil the griddle/skillet & repeat.
- If you have more batter & want to make pancake muffins:
- Preheat the oven to 350⁰F.
- Line a cupcake/muffin pan with cupcake liners.
- Fill the cupcake liners about 3/4 of the way with batter.
- If you wish, sprinkle the tops with turbinado, brown, or granulated sugar (all optional, but they add flavor & color).
- Bake for approximately 20 minutes, looking for a top that springs back to the touch, a toothpick that comes out clean, and/or they reach an internal temperature of about 200⁰ F.
- Cool in the pan for about 20 minutes, then turn onto a cooling rack to cool completely. Or enjoy warm!
For more pancake prowess, don't miss our new hands-on Pancakes from Around the World class coming in January.
Until then, the holiday season is the perfect time to rev up your treats game – both sweet and savory! Check out The Chopping Block’s cooking classes through the end of the year for special treats like:
- Chocolate Boot Camp Sunday, December 4 10am
- Lunch & Learn Demo: Charcuterie Board & Winter Salad Friday, December 19 12pm
- Homemade Holiday Gifts Saturday, December 20 10am
- Homemade Breads for the Holiday Table Monday, December 15 6pm
- Classic Holiday Cookies Sunday, December 21 2:30pm
