Pancake Muffins Recipe

Introduction

Pancake muffins recipe is the perfect blend of fluffy pancakes and convenient grab-and-go muffins. They are soft, golden, and packed with flavor, making them ideal for busy mornings or weekend family breakfasts. With their bite-sized shape, these muffins deliver the classic pancake taste without the hassle of flipping on a skillet.

What makes pancake muffins so special is their versatility. You can enjoy them plain, add fresh fruits like blueberries or bananas, or even sneak in a handful of chocolate chips for a treat. They’re perfect for customizing to your liking while keeping preparation quick and stress-free.

Whether you’re feeding kids, hosting brunch, or meal-prepping for the week, this recipe has you covered. Pancake muffins can be stored, reheated, and enjoyed anytime, ensuring you always have a warm, comforting breakfast or snack within reach.

Why You’ll Love This Recipe

• Fun twist on classic pancakes
• Perfect for meal prep and busy mornings
• Customizable with endless mix-ins
• Kid-friendly and freezer-friendly
• No flipping required, super easy
• Soft, fluffy, and golden every time

Cook Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• 2 large eggs
• ¼ cup melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Optional mix-ins: blueberries, chocolate chips, chopped nuts, or banana slices

Best For | Spice Level | Freezer-Friendly

Best For	Spice Level	Freezer-Friendly
Breakfast & snacks	Mild	Yes
Kid-friendly treats	Mild	Yes
On-the-go meal prep	Mild	Yes

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

Step 4: Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix to keep muffins light and fluffy.

Step 5: Fold in your favorite mix-ins like blueberries, chocolate chips, or banana slices.

Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 7: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow the muffins to cool slightly before serving warm, plain, or with a drizzle of maple syrup.

Tips & Variations

• Add mini chocolate chips for a dessert-style pancake muffin.
• Use whole wheat flour for a healthier option.
• Try mix-ins like chopped apples, shredded coconut, or cinnamon swirls.
• Make them savory by adding cheese and cooked bacon bits.
• Double the recipe and freeze half for later.
• Swap buttermilk with Greek yogurt for extra protein.

Servings

This recipe makes about 12 standard-sized pancake muffins, perfect for sharing or storing for the week.

Serving Suggestions

• Drizzle with warm maple syrup for a pancake-like experience.
• Serve with fresh fruit and yogurt for a balanced breakfast.
• Enjoy as a portable snack with coffee or tea.
• Add a dusting of powdered sugar for a fun twist.

Why It’s Good For You

Pancake muffins are a wholesome option when prepared with nutritious add-ins. By using fresh fruits, whole grains, or protein-packed dairy, you can create a balanced breakfast that keeps you full longer. Their portion-controlled size also makes them great for mindful eating without sacrificing flavor.

Pros and Cons

Pros	Cons
Easy to make with simple ingredients	Can be high in sugar if not adjusted
Moist, flavorful, and customizable	Not ideal for strict low-carb diets
Kid-friendly and freezer-friendly	Best eaten within a few days for freshness

Nutrition Information

Calories	Protein	Fat	Carbs	Fiber	Sodium
210	6g	7g	30g	2g	190mg

FAQs

Q1: Can I make these pancake muffins ahead of time?
Yes! You can store them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Q2: Can I freeze pancake muffins?
Absolutely. Freeze them in a zip-top bag for up to 2 months. Reheat in the microwave for 20–30 seconds.

Q3: Can I make these gluten-free?
Yes, simply substitute with a 1:1 gluten-free flour blend.

Q4: Can I use almond milk instead of buttermilk?
Yes, but for best results, add 1 teaspoon of vinegar or lemon juice to the almond milk to mimic buttermilk.

Q5: How do I keep them extra moist?
Avoid overbaking and don’t overmix the batter. Adding mashed bananas or yogurt can also boost moisture.

Conclusion

Pancake muffins recipe is a delightful twist on traditional pancakes that makes breakfast fun, portable, and stress-free. With their soft, fluffy texture and endless flavor variations, they’re perfect for kids, adults, and anyone who loves an easy meal prep option. Try them once, and they’ll become a regular in your breakfast rotation!