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For anyone who has ever wanted to grab their favorite pancake recipe and hit the road, now is your chance!
Today we’re featuring the sort of pancake muffin that can turn a harried day around just a tiny bit, or even quite significantly, depending on how many you have.
This guide is for you because even a super-simple pancake muffin recipe guides the course of your week a great deal. Saves time or effort, tastes homemade. And topping can match any yearning on hand!
Why are pancake muffins such a game changer for An easy breakfast?
The first time I tried to make pancake muffins, I was laughing at the novelty of it all. On a weekday morning, I endeavored to make pancakes, meanwhile holding a hot pan in one hand, juggling two kids, and with time that didn’t stop.
It felt like entering a different world when I baked up those same ingredients as muffin pancakes. All of a sudden, a pancake can be baked in the muffin pan.
A pancake muffin provides the comfort of a fluffy pancake and is easy to eat on the go. Without you having to stand at the stove, waiting and flipping, you can actually still make great pancakes.
You can assign each muffin cup a different topping. This is the kind of family favorite that you keep coming back to, simply because it works.
What ingredients do you need to make pancake muffins that taste homemade?
It’s a two-step process: first, the batter is smooth, then you fold in the butter cubes. Either a homemade or a store-bought buttermilk pancake mix works perfectly.
One cup of mix may be used when you’re only making a small batch. If you get your business hat, you have prepared the pancakes in the week, though…
The number of cups will vary according to this. An extra egg aids in texture, and baking powder is wonderful to add if you want them to grow taller.
Mix pancake mix with one extra egg if you like more structure. Add vanilla extract for warmth. Add baking powder if you want them to rise a little taller.
The beauty of this recipe is that it doesn’t require any weird ingredients. Carefully press everything together. Gently fill the muffin tins with pancake batter.
Everyone gets a topping. Afterwards, the whole thing goes into a warm oven that you make sure to heat up before moving onto anything else.
Makes: 12 muffins
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total Time: 30 minutes
Ingredients Breakdown
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, lightly packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups buttermilk, shaken
- 2 large eggs, at room temperature
- 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1 cup fresh blueberries (or chocolate chips, diced strawberries, or chopped pecans)
- Extra butter or nonstick spray for greasing
Optional Toppings
- Warm maple syrup
- Whipped butter
- Fresh berries or sliced bananas
How do you make pancake muffins step by step?
Start by preheating your oven. This takes a little longer than adding the water for some pasta and then cleaning the machine, turning it on, and normalizing everything.
Preheat oven to 400°F/200°C. When butter cups, cookie tins, and other containers are heated before they even see a sight of batter, you end up with gentle rises that give special flavor packs.
Whisk all the dry ingredients together. In a medium bowl, add the eggs and beat well. Add a splash of vanilla essence. Then beat until smooth.
A splash from a thimble cup is enough. Spray muffin tin or line with muffin liners. Fill each muffin tin three-quarters full. Add whatever toppings you desire.
Once your favorite ingredients are added to the batter, bake for 20 minutes. A pancake muffin rises quickly, so keep an eye on the center for doneness.
Bake until a cake tester or toothpick inserted in the center comes out clean. Leave them be, and they will rise into themselves. Then cool on a rack until the muffins are barely warm.
After they have cooled, wrap the muffins and place them in an airtight container. Finally, place on the counter for those times when a quick grab is all you get, and at least you will have something.
Directions Breakdown
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease generously with butter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and maple syrup until smooth.
- Bring it together: Pour the wet ingredients into the dry and gently fold with a rubber spatula until just combined. (Don’t overmix — a few lumps are perfectly fine.)
- Add the mix-ins: Gently fold in the blueberries (or your chosen mix-ins).
- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake: Bake for 18–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, drizzled with maple syrup and topped with a pat of butter.
Tips for Perfection
- Use room temperature ingredients. They blend more evenly, creating a tender crumb.
- Don’t skip the buttermilk. It gives the muffins that signature pancake tang and keeps them moist.
- For extra flavor, brush the tops with melted butter right after baking and sprinkle lightly with sugar.
- Make-ahead magic: These freeze beautifully! Just reheat in a 300°F oven for 8–10 minutes.
How do you prepare your muffin tin for the best texture?
It was a tough lesson for me. Because the batter has syrup-friendly edges that cling to metal, a pancake muffin sticks to the pan more easily than a regular muffin.
Even better is when I use muffin liners or coat the muffin tin with non-stick cooking spray. So, can each pancake muffin be individually sprayed with non-stick spray in a regular-size pan, or can tinfoil muffin liners be used for extra safety?
Non-stick cookware works well, and white liners in a muffin pan make cleanup easier because they are easier to wash off.
Now, I’ve often said that if you opt for a mini muffin tin or a mini muffin pan to make mini pancake muffins, the same rule holds true. Haul out the non-stick spray or grab some more muffin liners before you proceed.
Should you use homemade buttermilk or a boxed buttermilk pancake mix?
If you’re interested in something that tastes as fresh as homemade but doesn’t demand hours in the kitchen, grab the buttermilk pancake mix instead. It’s fluffy with no fuss (after all, can you picture separating egg yolks and whites at six a.m. so a two-year-old can eat breakfast?).
However, when I’ve already fallen into the rhythm of mixing dry ingredients by hand (which takes me at least 20 minutes – thanks to my arthritis chips), and those subtle sour notes are a rhapsody all their own, I’ll use homemade buttermilk to the wall.
But a pancake muffin accommodates a range of serving sizes. In fact, the key here is the batter. It’s got to be just thick enough to easily carry a topping like maple syrup or chocolate chips, but still pourable so it will spread (pretty much equally) around the whole tin.
What are the best toppings for pancake muffins?
I have a good time with pancake baking because I can have all sorts of toppings and top each burly of batter however it suits me best.
For instance, crack a chocolate chip over half of the tray. With the other half, add 1 blueberry to each muffin cup; then add a little maple syrup to the center of the dough before baking, for good measure. With different toppings, breakfast can be whatever mood you want.
If you want to be sweet, you could sprinkle lightly with cinnamon sugar before baking. If you want bright, pick blueberry clusters instead.
If your favorite pancake always comes from a pot of maple syrup, drizzle with a tiny bit after baking so it soaks into the warm muffin and enjoy!
This is where favorite pancake toppings can really show themselves. You can blend pancake mix with a sweetener if you like a sweeter taste. You can add more protein powder for a more satisfying morning.
What are the best recipe tips for fluffy pancake muffins?
Each time I teach someone how to make baked pancake muffins, that’s just the same as sharing our family recipe secrets. Don’t mix too much. Don’t forget the muffin pan. Don’t forget to anti-spray the muffin pan or line it with a liner.
For quick-bake pancake muffins or 3-ingredient pancake muffins, just use ~1 egg, 1 pound of pancake mix, milk, and some chocolate chips or blueberries.
Just use two cups of pancake mix if you want to make mini pancake muffins. If you want a softer inside, put on an extra egg or a little maple syrup.
If you like the taste of homemade, use real buttermilk. And if you need your muffins a bit sweeter, sprinkle cinnamon sugar on top before baking.
Can you store pancake muffins and reheat them later?
Oh yeah, this is my favorite part. A pancake-like muffin, if you put leftovers in a sealed container, keeps soft for a 4 to 5 days in a fridge.
Perfect for busy mornings or those weeks when I opt to ask Mom for her take on fresh food and nutrition!
Put these tasty muffins in the microwave for 10 seconds, and they will come out warm and puffy, just like freshly made pancakes in a muffin mold.
You can also freeze them for up to 2 to 3 months, and whenever you need a quick breakfast, grab them, heat them up, and go.
They come out just like they went in. The shape is absolutely identical. The flavor is no different. But in terms of convenience, nothing beats this.
How do pancake muffins compare to traditional pancakes?
A slow Saturday morning is perfect to make homemade pancakes from scratch. You flip the pancake high in the sky. Syrup pours slowly.
In moments like these, you may as well be submerged in amber. On weekdays, however, the situation changes. You need something that can be done quickly and that suits your life.
A pancake muffin lets you accomplish it once and for all and enjoy all week. It needs the least cleaning up.
A pancake provides you with that flat golden field. A muffin gives you structure and height. A pancake carries syrup on top. A muffin holds syrup within pockets formed by the baking powder.
Each has its charm. But pancake muffins take the prize for convenience.
Why this pancake muffins recipe might become your new family favorite
I can tell you how convenient that will be. They are exceptionally flexible. When I make such exquisite dishes at home, it transforms a hectic day into a calm one.
Last but not least, this one is the most efficient pancake muffin recipe you’ll ever find. It let people choose blueberry, chocolate chip, maple syrup, sugar with cinnamon powder, or anything else they wanted.
They fit into a regular weekly schedule. Soft when stored in an airtight container. Great to give away to friends too.
Most importantly, they fit easily into the meal plans of busy families, and not just work out successfully, but are also wonderful!
That’s because everyone is perfect for busy mornings, and for anyone who wants an easy breakfast recipe they can rely on without fail.
This website contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases (What’s This?).
