Hamdi Saidani Pioneer Woman pancake muffins are bite-sized cups of pancake batter baked in a mini-muffin pan with optional blueberries. Made with flour, milk, vinegar, eggs, vanilla, and melted butter, they bake in just 8 to 9 minutes at 425F.
This recipe comes from Ree Drummond on thepioneerwoman.com, where she turned leftover pancake batter into mini muffins after feeding her boys and their friends. She posted it ahead of Shrove Tuesday, calling them perfect for crowds because you just set a plate down and watch everyone dig in.
Spray the mini-muffin pan generously with baking spray, not a light misting. The batter sticks to any dry spots and tears apart when you try to remove the muffins. A generous coating is the single step that determines whether you get perfect poppable cups or a crumbled mess stuck to the pan.
Pioneer Woman Pancake Muffins
Description
All the flavor of a buttermilk griddle pancake in poppable mini-muffin form, no flipping or spatula skills required. Serve them warm with a dish of syrup for dunking, and breakfast takes care of itself.
Ingredients
For the batter:
Optional mix-ins:
For serving:
Instructions
- Preheat the oven. Set your oven to 425F (220C) for crispier edges and more puff. For a softer muffin, use 400F (200C) instead.
- Sift the dry ingredients. Sift together the flour, baking powder, sugar, and salt in a large bowl and set aside.
- Make the quick buttermilk. Stir the vinegar into the milk and let it sit for 1 minute. The acid thickens the milk and mimics buttermilk tang. Whisk in the eggs and vanilla.
- Combine and finish the batter. Pour the wet ingredients into the dry and stir gently until just combined. Stir in the melted butter. If the batter seems too thick, add a little extra milk. Do not overmix.
- Fill the pan. Spray a mini-muffin pan generously with baking spray. Fill each cup 2/3 full using a small kitchen scoop for speed and even portions. If using blueberries, drop 2 to 3 into each cup with a little space between them.
- Bake. Bake at 425F for 8 to 9 minutes, or at 400F for about 11 minutes, until golden brown on top.
- Rest and release. Let the muffins sit in the pan for 1 to 2 minutes, then turn them out. Use a small sharp knife to loosen any stubborn ones. Serve warm with a dish of warm syrup for dunking.
FAQs
Why stir vinegar into the milk before adding it to the batter?
The vinegar reacts with the milk and thickens it slightly, creating a quick buttermilk substitute. That acidity also activates the baking soda naturally present in baking powder, which helps the muffins puff up in the oven.
One tablespoon of vinegar in 2 1/2 cups of milk is a subtle amount. You will not taste vinegar in the finished muffins at all. The tanginess disappears during baking, leaving behind only a tender crumb.
Why does Ree offer two different oven temperatures for this recipe?
She tested both and found they produce noticeably different textures. At 425F the muffins get crispier edges, darker golden color, and slightly more puff. At 400F for 11 minutes the edges stay soft and pillowy.
It comes down to personal preference. If you want something that feels like a griddle pancake with those crispy buttered edges, go with 425F. If your kids prefer everything soft, drop to 400F and add a couple of extra minutes.
Why fill the cups only 2/3 full and not higher?
The batter rises significantly during baking because of the baking powder and high oven heat. Filling past 2/3 causes the muffins to overflow, merge together across the pan, and lose their individual shape.
Ree uses a small kitchen scoop to fill each cup quickly and evenly. A scoop also keeps the portions consistent so every muffin bakes at the same rate. No one ends up with an underdone center while others brown.
Can you use mix-ins other than blueberries in these muffins?
Ree suggests mini chocolate chips as an alternative, and both work the same way. Drop 2 to 3 blueberries or a small pinch of chips into each cup after filling. Leave a little space between pieces so they do not clump together.
Fresh raspberries, diced strawberries, or small banana slices work well too. Keep the pieces small because the mini-muffin cups do not have much room. Large chunks add too much moisture and throw off the bake time.
Why is there no butter needed for serving even though these are pancakes?
Ree puts 4 tablespoons of melted butter directly into the batter, so the fat is already baked into every muffin. Griddle pancakes need butter on the cooking surface and on top because the batter itself is leaner.
All you need is a small dish of warm syrup for dunking. The dunk-and-eat format is what makes them so fun for kids and crowds. No plates, no forks, no stacking required.
