{On-the-go} Pancake Cups

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 9
Author Chelsea


  • 1 cup flour
  • 1/4 cup + 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 large egg
  • 1/2 cup unsalted butter melted
  • 3/4 cup milk 1% milk fat or higher
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberries
  • Optional: syrup, whipped topping, cookie butter (biscoff)


  1. Preheat the oven to 350 degrees F. Lightly grease and flour (do not use cupcake liners) 9 cavities of a muffin tin, fill up the other three cavities halfway with water (this ensures even baking). Set aside.
  2. Combine the flour, sugar, and baking powder in a bowl and stir to combine.
  3. In another bowl, lightly beat the egg. Beat in the butter, milk, and vanilla.
  4. Combine the wet and dry ingredients until completely mixed together.
  5. Remove the stems of the strawberries and chop into small pieces. Combine the strawberries with 1/2 tablespoon of flour and mix.
  6. Fold the strawberry pieces into the batter.
  7. Using a cookie scoop, scoop up the mixture into the prepared muffin tin.
  8. Bake for 14-16 minutes or until lightly browned around the edges.
  9. Remove and allow to cool.
  10. if desired, top with cookie butter, maple syrup, and whipped topping.
  11. Serve immediately if you chose to top with optional toppings.
  12. If desired, freeze leftovers and remove to thaw the night before you want to eat one.