Equipment Needed
- 12-cup standard muffin tin
- Blender
- Medium mixing bowl
- Whisk
- Small saucepan or microwave-safe bowl
- Measuring cups and spoons
- Oven mitts
- Thin spatula or butter knife for removal
Step-by-Step Instructions
First, I always start by preheating my oven to 400°F (200°C). This is non-negotiable for the right initial heat surge that makes them puff. While it heats, I place 1/2 tablespoon of butter in 10 of the muffin cups. I pop the whole tin into the oven as it preheats. This melts the butter and greases the cups perfectly, and it also starts heating the pan, which is a secret trick for better rise. You’ll hear the butter sizzle a little—that’s exactly what you want.
While the butter melts and the pan gets hot, I make the batter. This is where the blender becomes your best friend. I combine the flour, salt, cinnamon, milk, eggs, sugar, and vanilla. I blend it on high for a full 30 seconds. I’ve tried whisking by hand, and while it works, the blender creates a finer, more aerated batter that really does rise better. The mixture will be very thin, almost like crepe batter, and that’s perfect. Don’t second-guess it.
Now, for the careful part. Using oven mitts, I pull the hot muffin tin out of the oven. The butter should be melted and bubbling slightly. I quickly swirl each cup to coat the sides with the hot butter—this creates that beautiful, non-stick, flavorful crust. Then, I immediately pour the batter evenly into each buttered cup, filling them about 2/3 of the way full. The batter will sizzle when it hits the hot pan, which is a great sign! I get the tin back into the oven as fast as I safely can to maintain that heat.
I set my timer for 15 minutes. Do not open the oven door! I made that mistake once, letting out all the precious steam and heat, and my pancakes deflated like sad little balloons. You’ll know they’re done when the edges are a deep, golden brown and the centers are puffed high and set. They will have wonderfully dramatic, uneven tops. I let them cool in the pan for just a minute or two—any longer and they can steam and get soggy—before gently running a thin knife around the edges to pop them out.(See the next page below to continue…)