Quick and easy breakfast ideas are my jam, which is why I love these pancake muffins.
Why They Are Amazing
They’re easy homemade pancakes that are perfect for breakfast on the go…because who has time to stand and flip pancakes all morning? Simply pour them into a mini muffin pan and be done!
Homemade pancakes are my favorite breakfast food but, as I’ve mentioned before, breakfast is not a meal I typically have a lot of time to prepare. Sometimes I make a pancake in a mug, but if I’m feeding the whole family, I need more than one!
Quick and easy is my morning breakfast routine and though they’re not necessarily difficult to make, quick is not a word I would use to describe traditional homemade pancakes.
They’re not a food you can leave cooking while you finish getting ready, unless you’d like one side to be completely burnt.
Pancake Bites: Mini Pancakes
That’s where these Pancake Muffins come in. With these, I turned my favorite pancake recipe into a grab-and-go breakfast that can bake while I finish getting ready. Perfect for feeding the entire family- they’re a big hit and the perfect solution for busy mornings.
No need to hover over the stove waiting for the pancakes to be the perfect amount of cooked before flipping. No flipping required at all, actually.
As well as with regular pancakes, mixing the delicious pancake batter too much can lead to tough or chewy Pancake Muffins, when they really should be light and fluffy.
Pancake Muffins Mix-Ins
The fun part about these delicious pancakes is adding your favorite toppings. I love to mix it up between mini chocolate chips, berries, and walnuts. Great for kids and slumber parties to let everyone create their own. Here are more ideas for different flavors!
- Sprinkles
- Nutella (though be prepared for these to be messy)
- Trix
- Fruity Pebbles
- Any fresh fruit
- Nuts
- Peanut Butter Chips
- Butterscotch Chips
- Chocolate Syrup
- Cinnamon Sugar
- Swap vanilla extract for lemon, rum, butter or almond
Syrup
You can eat these Pancake Muffins two ways – as traditional pancakes at breakfast, with maple syrup and butter, or as breakfast on the go.
Syrup isn’t exactly portable so on busy mornings I’ll grab one or two Pancake Muffins, slather on some butter, and eat them without syrup in the car.
But if you want some… check out these:
- Dutch Honey
- Homemade Blueberry Syrup
- Apple Cider Syrup
- Cranberry Syrup
- Blueberry Reduction
- Homemade Caramel Sauce
- Fudge Sauce
Ingredients
Start by gathering your simple ingredients. You can also use the same recipe, but swap in dry pancake mix and make it according to the instructions on the box. I like to make my own.
- Eggs – It’s usually best to bake with room temperature eggs. Also always assume that the recipe is calling for large eggs when eggs are required.
- Buttermilk – To achieve that buttermilk pancake flavor, you obviously need buttermilk. Or you could use a buttermilk substitute.
- Unsalted butter – Always use unsalted butter when cooking. However, just omit the additional salt if using salted butter.
- Vanilla extract – This helps to provide some flavor to your, but almond or raspberry flavor are great too!
- Flour – Take your pancake mix muffins a step further and opt for cake flour instead of all-purpose. It has a lower protein and gluten content so the result is even more feathery and light.
- Sugar – While pancakes themselves are typically savory with the syrup being sweet, a small amount of sugar in the batter helps to balance flavors but also caramelize and brown on the griddle.
- Baking powder and baking soda – While powder needs something acidic or heat to activate, soda just needs moisture. You are coming at the “create pockets of fluffy” from two different angles.
- Coarse sea salt – If using salted butter, omit this completely. But salt helps to bring out the natural flavors of these easy mini pancake muffins.
- Mix-Ins – See the section above about all of the delicious ways you can customize these pancake muffins. The whole family can even choose different toppings.
How to Make Pancake Muffins
- Prepare oven and pan. Preheat the oven and coat the muffin tin with cooking spray. I used a standard muffin tin, but feel free to use a mini or jumbo (but make sure to adjust the cooking times accordingly).
- Wet ingredients. Assemble the pancake batter by whisking the eggs until fluffy, then incorporating in melted butter, buttermilk and vanilla extract.
- Dry ingredients. Blend together the dry ingredients in a separate bowl: flour, sugar, baking powder, baking soda and salt.
- Combine. Gradually add dry mixture to wet mixture. Do not overmix. Batter will be lumpy.
- Add to pan. Equally divide batter into mini muffin tin, about half full. I find the easiest way to do this is to use a cookie scoop.
- Add ins. Place add-ins on top of batter as desired. See out list below for ideas!
- Bake. Bake until edges start to crisp and brown. If you opted for a mini or jumbo tin, adjust cooking times up or down.
Make Ahead & Freezing
You can make a batch ahead of time if you need to. Although I would recommend reheating them in the oven so they don’t get rubbery like breads tend to do in the microwave. You can also make the batter ahead of time and just refrigerate until ready to bake.
Freeze your mini muffins in an airtight container or freezer bag, being mindful to get out as much air as possible. They are good for up to 4 months.
More Homemade Pancake Recipes
Pancake Spaghetti Recipe
Lemon Poppy Seed Pancakes
Red Velvet Pancake Recipe
Sheet Pan Pancakes
Pancake Muffin Recipe
Equipment
Ingredients
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons butter , melted
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- Cooking spray
- Add-Ins
Instructions
- Preheat oven to 350°F. Coat 2 muffin tins with cooking spray.
- In a large mixing bowl, whisk the eggs until fluffy.
- Whisk in buttermilk, melted butter and vanilla extract.
- In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Gradually add dry mixture to wet mixture. Do not overmix. Batter will be lumpy.
- Equally divide batter into 24 muffin tins, about 1/2 full.
- Place add-ins on top of batter.
- Bake for 15-18 minutes, or until edges start to crisp and brown.
- Remove and serve with butter and syrup as desired.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
I absolutely love this recipe! I altered the recipe a bit and instead of muffins made a small cake out of it. Absolutely delicious!