Cranberry Muffin Tin Pancakes
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!
Ingredients
- 2 large eggs, room temperature
- 2 cups buttermilk
- 1/4 cup 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 teaspoon salt
- 2 cups fresh cranberries
- non-stick cooking spray
Instructions
- Preheat your oven to 350 degrees F. Lightly coat your muffin tins with nonstick cooking spray and set them aside. 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 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 tops of the pancakes with a few of the remaining cranberries.
- Bake for 15-17 minutes, or until you see the outer edges of the pancakes looking slightly browned.
- Remove the pancakes from the oven and serve warm with your favourite pancake toppings!
Nutrition
Calories: 245kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 516mg | Potassium: 156mg | Fiber: 2g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 2mg
