These Pancake Muffins are light, fluffy, and taste just like your favorite pancakes — only they’re baked as convenient muffins for grab-and-go breakfasts. Made from simple pantry staples and ready in under 30 minutes, they’re ideal for busy mornings, school lunches, or a relaxed weekend brunch.
The tender crumb and classic buttermilk pancake flavor make these pancake muffins a family favorite. This straightforward recipe transforms pancake batter into portable, kid-friendly muffins that work equally well served plain, with butter, or dipped in warm maple syrup.
Why You’ll Love This Pancake Muffins Recipe
- Quick & Easy: Ready in under 30 minutes using common pantry ingredients.
- Kid-Approved: Handheld muffins make breakfast fun for little ones.
- Make-Ahead Friendly: Bake ahead for easy weekday mornings.
- Portable: Perfect for on-the-go breakfasts, school lunches, or brunch.
Ingredients
See the recipe card below for exact measurements, full instructions, notes, and nutrition estimates.
- All-Purpose Flour: You can substitute part with whole wheat if you prefer.
- Granulated Sugar: Adds sweetness and structure.
- Baking Powder: Leavens the muffins for a light texture.
- Baking Soda: Works with buttermilk to help them rise.
- Salt: Enhances flavor.
- Buttermilk: If you don’t have any, a simple homemade substitute works well.
- Egg: Binds the batter and adds structure.
- Butter: Melted; you can use a neutral oil if preferred.
- Maple Syrup: Warmed for serving, or use your favorite pancake syrup.
Optional Mix-Ins
- Chocolate Chips
- Blueberries, Diced Strawberries, Raspberries, or Chopped Peaches
- Lemon Zest
- Nuts: Chopped pecans, walnuts, or almonds
- Cinnamon
How to Make Perfect Pancake Muffins
This easy recipe uses basic equipment and comes together quickly. Follow the steps below for reliable results and a tender, fluffy muffin every time.
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 350º F. Spray a mini muffin pan with nonstick spray or line with paper liners.
- Mix dry ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl combine the buttermilk, egg, and melted butter.
- Combine: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. Let the batter rest about 3 minutes.
- Add mix-ins (optional): Fold in chocolate chips, berries, or nuts gently if using.
- Scoop into muffin tin: Use a cookie scoop to divide the batter evenly, filling each cup about half full.
- Bake: Bake 13–15 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve: Serve warm with maple syrup for dipping.
Recipe Success Tips
- Don’t overmix: Stir only until the ingredients are incorporated to keep muffins tender.
- Room temperature ingredients: These mix more evenly and create a smoother batter.
- Check doneness: A toothpick should come out clean or with a few moist crumbs.
- Make ahead: Bake a batch and freeze to simplify weekday breakfasts.
Storage Tips
- Store: Keep in an airtight container at room temperature overnight or refrigerate up to 3 days.
- Freeze: Cool completely, wrap individually, and store in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the microwave for 15–20 seconds or in a toaster oven.
- Make-Ahead: You can store the batter in the refrigerator in an airtight container for up to 4 days and bake as needed.
Frequently Asked Questions
Store homemade pancake batter in the refrigerator in an airtight container for up to 4 days.
Yes. Chocolate chips, fresh berries, nuts, or citrus zest all work well and add variety.
Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
More Favorite Breakfast Ideas
Cinnamon Apple Muffins Recipe
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French Toast Recipe
10 mins
Best Cinnamon Roll Recipe
1 hr 45 mins
Cranberry Orange Muffins Recipe
30 mins
Why These Pancake Muffins are a Breakfast Star
Soft, slightly sweet, and endlessly customizable, these pancake muffins capture the comfort of a classic pancake in a convenient muffin form. They freeze and reheat well, making them an excellent prep-ahead option for busy households.
Perfect Pancake Muffins Recipe
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- Pinch kosher salt
- 2 cups (490 g) buttermilk
- 1 egg (about 50 g)
- 1/4 cup (56.75 g) melted butter
- Maple syrup, for serving
Instructions
- Preheat oven to 350º F. Spray a mini muffin pan with nonstick spray or line with liners.
- Whisk together the dry ingredients in a large bowl. In a separate bowl combine the buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir to combine. Let the batter rest about 3 minutes.
- Scoop batter into the mini muffin pan, filling each cup about 1/2 full. Bake 13–15 minutes, until a toothpick comes out clean.
- Serve warm with maple syrup for dipping.
Notes
- Store: Airtight at room temperature overnight or refrigerate up to 3 days.
- Freeze: Cool completely, wrap individually, and freeze up to 3 months. Thaw overnight before reheating.
- Reheat: Microwave 15–20 seconds or warm in a toaster oven.
- Make-Ahead: Batter can be refrigerated up to 4 days in an airtight container and baked as needed.
Optional Mix-Ins
- Mini chocolate chips, berries, lemon zest, chopped nuts, cinnamon, or cooked chopped bacon.
Recipe Success Tips
- Don’t overmix the batter to keep muffins tender.
- Use room temperature ingredients for a smoother batter.
- Test for doneness with a toothpick; a few moist crumbs are fine.
Nutrition
Nutrition information is an approximation.
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Enjoy!
Robyn xo