Pancake Muffins are convenient, kid-friendly, and freezer-friendly. They’re ideal for busy mornings, lunchboxes, or grab-and-go snacks. Because they’re baked instead of cooked on a griddle, you can make a whole batch in one go—no flipping required. Plus, you can personalize each muffin with different add-ins, making them great for picky eaters or variety lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Sugar
Salt
Milk
Eggs
Vanilla extract
Melted butter or oil
Optional mix-ins: blueberries, mini chocolate chips, diced strawberries, banana slices.
Directions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter or oil.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Fold in your desired mix-ins, or leave plain and add toppings to each muffin individually.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes before serving. Serve with syrup, yogurt, or enjoy as-is.
Servings and timing
This recipe makes about 12 pancake muffins. Prep time: 10 minutes Cook time: 15–18 minutes Cooling time: 5 minutes
Variations
Gluten-Free: Use a gluten-free all-purpose flour blend.
Dairy-Free: Substitute the milk with a non-dairy option like almond or oat milk, and use oil instead of butter.
Protein Boost: Add a scoop of protein powder or a spoonful of Greek yogurt to the batter.
Savory: Skip the sugar and vanilla, and add cheese, herbs, or crumbled sausage.
Fruit-Filled: Add diced apples, raspberries, or sliced bananas for natural sweetness.
Cinnamon Swirl: Mix in a swirl of cinnamon sugar for a breakfast treat twist.
Storage/Reheating
Store pancake muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes. They’re just as delicious warm or at room temperature.
FAQs
Can I use pancake mix instead of making the batter from scratch?
Yes, you can substitute homemade batter with your favorite pancake mix. Just follow the package directions and adjust for muffin baking.
How do I prevent the muffins from sticking to the liners?
Use parchment paper liners or lightly spray the liners with nonstick spray to ensure easy release.
Can I make these muffins ahead of time?
Absolutely! They’re perfect for meal prep and freeze beautifully for future use.
Are pancake muffins sweet?
They’re lightly sweetened, similar to a classic pancake. You can adjust the sugar level to your taste or based on your mix-ins.
Can I make mini pancake muffins?
Yes, use a mini muffin tin and reduce the baking time to 10–12 minutes.
What toppings go well with pancake muffins?
Serve with maple syrup, honey, fresh fruit, or a dollop of yogurt for a balanced breakfast.
Do I need to use butter, or can I use oil?
Both work well. Oil gives a slightly softer texture, while butter adds a richer flavor.
Can I add multiple toppings to one batch?
Yes, divide the batter into sections and mix in different toppings before spooning into muffin cups.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re ready.
Can kids help with this recipe?
Definitely! Kids can help mix the batter, add toppings, and portion the batter into the muffin tin.
Conclusion
Pancake Muffins are a creative and easy way to enjoy all the comfort of pancakes in a mess-free, grab-and-go form. With simple ingredients and endless customization, they’re a hit for breakfast, brunch, or snack time. Make a batch ahead of time and enjoy warm, fluffy bites whenever you need a quick treat.
Pancake Muffins are a portable, baked version of classic pancakes—soft, fluffy, and perfect for breakfast or snacking. Easily customizable with your favorite mix-ins, they’re ideal for meal prep and busy mornings.
Ingredients
1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1 cup milk
2 large eggs
1 tsp vanilla extract
3 tbsp melted butter or oil
Optional mix-ins: 1/2 cup blueberries, mini chocolate chips, diced strawberries, or banana slices
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter or oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in desired mix-ins or add toppings individually to each muffin cup.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use gluten-free flour blend to make them gluten-free.Substitute almond, oat, or soy milk and oil for a dairy-free version.Add a scoop of protein powder or Greek yogurt for extra protein.Make savory versions by omitting sugar and vanilla and adding cheese or herbs.Mini muffin version: Bake for 10–12 minutes.
