Meet your new favorite grab-and-go breakfast: Pancake Muffins! These golden, tender bites take all the warm comfort of classic pancakes and wrap them up into soft, portable muffins that are perfect for busy mornings or tasty snacks. Whether you love pancakes but dread standing at the griddle, or you’re simply looking for a fun way to please a crowd, this recipe delivers—with a fluffy crumb, customizable mix-ins, and that nostalgic, just-sweet-enough pancake flavor.
Ingredients You’ll Need
The magic of Pancake Muffins lies in how just a handful of simple ingredients come together to create something irresistible. Each component plays a crucial role in the flavor, texture, and look of these breakfast delights. Let’s take a look at what you’ll need (and why).
- All-purpose flour: Provides structure and classic muffin texture, essential for that pancake feel.
- Granulated sugar: Adds just the right touch of sweetness, but not so much that it overwhelms the other flavors.
- Baking powder: Helps the muffins puff up beautifully, ensuring they bake up light and fluffy.
- Baking soda: Works with the buttermilk to create extra tenderness and a soft crumb.
- Salt: Balances the sweet flavors and enhances every other ingredient.
- Buttermilk: Delivers tang and moisture, key for soft, tender Pancake Muffins.
- Egg: Binds everything together and contributes to the rich, pancake-like taste.
- Melted butter: Brings delicious buttery notes, keeps the muffins moist, and adds a golden color.
- Vanilla extract: Lends warm flavor and depth, making the muffins taste bakery-fresh.
- Optional mix-ins (mini chocolate chips, blueberries, diced strawberries, or banana pieces): Customize every batch with fun flavors and pops of color—kids especially love choosing their favorite!
How to Make Pancake Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter or use muffin liners to make cleanup super easy. This step ensures the Pancake Muffins lift right out and stay perfectly shaped—no sticking, no mess!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is combined. This evenly distributes the leaveners and salt throughout, guaranteeing each bite is just as light and flavorful as the last.
Step 3: Combine the Wet Ingredients
Grab a separate bowl and whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. This blending step ensures the wet ingredients are fully integrated, which creates an even texture once they join the dry mix.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Don’t overmix! A few lumps are totally fine and will actually keep your Pancake Muffins extra soft. If you’re adding mix-ins like berries or chocolate chips, this is the moment to fold them in with a light hand.
Step 5: Fill and Bake
Divide the batter evenly among your muffin cups (they should be about three-quarters full). Pop the tin in the oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. The tops will be pale gold and springy—so tempting! Let your Pancake Muffins cool for a few minutes before serving warm, ideally with a side of real maple syrup for dipping.
How to Serve Pancake Muffins
Garnishes
Drizzle each muffin with a little warm maple syrup, add a dusting of powdered sugar, or scatter a few extra fresh berries on top for a bright, bakery-style touch. Kids go wild for a swirl of whipped cream on special occasions!
Side Dishes
Round out your breakfast plate with a tangy fruit salad, crispy bacon, or creamy Greek yogurt for extra protein. For casual brunches, pair Pancake Muffins with scrambled eggs or a smoothie for a balanced, crowd-pleasing meal.
Creative Ways to Present
The sky’s the limit! Serve a mix-and-match tray loaded with different mix-ins, offer little bowls of dipping syrups, or pack Pancake Muffins into lunchboxes alongside crunchy apple slices or baby carrots for an unexpected treat.
Make Ahead and Storage
Storing Leftovers
To keep Pancake Muffins fresh, store cooled leftovers in an airtight container at room temperature for up to two days. For a longer shelf life, stash them in the fridge for up to five days—they’re just as delicious cold or reheated!
Freezing
These muffins freeze beautifully. Let them cool completely, then arrange in a single layer in a freezer-safe bag or container. Freeze for up to two months. Grab a few as needed for spontaneous, stress-free breakfasts.
Reheating
Bring Pancake Muffins back to life by microwaving for 10 to 15 seconds, or heat them in a toaster oven for a slightly crispy edge. For batch warming, pop them on a baking sheet in a 300°F oven for about five minutes.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk, mix ¾ cup regular milk with one teaspoon of lemon juice or vinegar, let it sit for a few minutes, and use it in place of the buttermilk. The tangy flavor helps mimic true pancakes.
How do I make these gluten free?
Swap the all-purpose flour for your favorite 1-to-1 gluten free baking mix. The texture may be slightly different but Pancake Muffins are still delicious and fluffy!
Can I double this recipe?
Yes! Double all the ingredients and bake two muffin tins at once (rotating them halfway through baking) for a big batch that’s perfect for feeding a crowd or stocking your freezer.
Which mix-ins work best?
Mini chocolate chips, fresh or frozen blueberries, diced strawberries, and chopped banana are all favorites, but feel free to get creative—think cinnamon swirl, apple chunks, or a sprinkle of toasted nuts.
Can I make mini Pancake Muffins?
You sure can! Use a mini muffin tin and reduce the baking time to about 8 to 10 minutes. They’re adorable and ideal for little hands or snack platters.
Final Thoughts
If you love pancakes but want to make breakfast fuss-free, Pancake Muffins are about to be your new morning ritual. They’re easy, customizable, and absolutely crave-worthy—give them a try and turn an everyday breakfast into a special treat any day of the week!
Print
Pancake Muffins Recipe
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Pancake Muffins are a delightful twist on classic pancakes, baked in a muffin tin for a convenient and portable breakfast option. These fluffy treats can be customized with your favorite mix-ins and are perfect for busy mornings or as a lunchbox snack.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
Optional Mix-Ins:
- Mini chocolate chips
- Blueberries
- Diced strawberries
- Banana pieces
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Add Mix-Ins: Gently fold in your choice of mix-ins if using.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for a few minutes before serving warm, optionally with maple syrup for dipping.
Notes
- These pancake muffins freeze well and can be reheated in the microwave or toaster oven.
- Great for busy mornings or lunchbox treats.
- You can also make mini muffins; just reduce the baking time to 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
