Perfect Pancake Muffins Recipe
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These Pancake Muffins are fluffy, delicious, and taste just like your favorite pancakes — but baked as muffins for easy grab-and-go breakfasts! Made with simple pantry ingredients and ready in under 30 minutes, they’re perfect for busy mornings or weekend brunch.
The light, fluffy texture and classic buttermilk pancake flavor make these pancake muffins a family favorite! This easy recipe turns traditional pancake batter into portable, kid-friendly muffins that are great for busy mornings or weekend brunch. Whether you serve them plain or with maple syrup, these pancake muffins are sure to become a favorite breakfast.
Why You’ll Love This Pancake Muffins Recipe
- Quick & Easy: Ready in under 30 minutes with simple pantry staples.
- Kid-Approved: Handheld muffins are a fun breakfast for little ones.
- Make-Ahead Friendly: Perfect for meal prep for easy weekday breakfasts.
- Portable: Great for on-the-go breakfasts, school lunches, or weekend brunch.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- All-Purpose Flour: You can also use a blend of whole wheat and white flour if you like.
- Granulated Sugar: Adds a bit of sweetness and gives the muffins structure as they bake.
- Baking Powder: Acts as a leavener, helping the muffins rise.
- Baking Soda: Also helps the muffins rise, since this recipe uses buttermilk.
- Salt
- Buttermilk: If none on hand, make this 2-ingredient homemade buttermilk.
- Egg
- Butter: Melted butter. Can use cooking oil if you like.
- 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 nuts such as pecans, walnuts, or almonds.
- Cinnamon
How to Make Perfect Pancake Muffins
This easy muffin recipe uses simple ingredients and no special equipment.
Step-by-Step Instructions
- Preheat and prep: Set oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners, and set aside.
- Mix the dry ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients: In a separate bowl, mix together buttermilk, egg, and melted butter.
- Combine: Add the wet ingredients to the dry ingredients and stir to just combine. Don’t overmix. Allow the batter to rest for about 3 minutes.
- Add any mix-ins (optional): Gently fold in chocolate chips, chopped nuts, or berries if using.
- Scoop into muffin tin: Scoop the pancake batter with a cookie scoop to evenly divide into muffin cups, filling each about 1/2 full.
- Bake: Bake for 13-15 minutes until slightly golden on top and a toothpick inserted in the center comes out clean.
- Serve: Serve them with warmed maple syrup for dipping.
Recipe Success Tips
- Don’t Overmix: Stir just until combined to keep muffins fluffy.
- Use Room Temperature Ingredients: Helps the batter mix evenly.
- Test for Doneness: A toothpick should come out clean or with only a few moist crumbs.
- Make Ahead: Bake a batch on the weekend for easy weekday breakfasts.
Storage Tips
- Store: Keep in an airtight container at room temperature overnight or refrigerate for up to 3 days.
- Freeze: Cool completely, wrap individually, and store in a freezer-safe container for up to 3 months. Thaw overnight, then heat in oven or microwave.
- Reheat: Microwave 15–20 seconds or warm in a toaster oven.
- Make-Ahead: Bake ahead and freeze; Store the batter in the fridge for up to 4 days in an airtight container, then bake as directed.
Frequently Asked Questions
Homemade pancake batter, like in this recipe, can be stored in the refrigerator for up to 4 days in an airtight container.
Yes – many optional mix-ins, such as chocolate chips, fruit, and nuts, can be added.
Yes – substitute with your favorite 1:1 gluten-free flour blend.
More Favorite Breakfast Ideas
Why These Pancake Muffins are a Breakfast Star
Fluffy and sweet, these pancake muffins bring all the comfort of classic pancakes in a grab-and-go muffin. Easy to make, freezer-friendly, and endlessly customizable — they’re great for busy mornings and weekend brunch.
Perfect Pancake Muffins Recipe
Ingredients
- 2 cups (240 g) all-purpose flour, (spoon + level)
- 3 tablespoons (36 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- pinch (0.4 g) kosher salt
- 2 cups (490 g) buttermilk
- 1 (50 g) egg
- 1/4 cup (56.75 g) melted butter
- maple syrup
Instructions
- Preheat oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners and set aside.
- Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt in a large bowl. Mix the wet ingredients: buttermilk, egg, and melted butter in a medium mixing bowl. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow the batter to rest for about 3 minutes.
- Scoop pancake batter and fill each indention of mini muffin pan about 1/2 full. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.
- Serve with warmed maple syrup for dipping.
Notes
- Store: Keep in an airtight container at room temperature overnight or refrigerate for up to 3 days.
- Freeze: Cool completely, wrap individually, and store in a freezer-safe container for up to 3 months. Thaw overnight, then heat in oven or microwave.
- Reheat: Microwave 15–20 seconds or warm in a toaster oven.
- Make-Ahead: Bake ahead and freeze; Store the batter in the fridge for up to 4 days in an airtight container, then bake as directed.
- Chocolate Chips: I like to use mini-chocolate chips. I think they are sized perfectly for this recipe.
- Blueberries, Blackberries, Diced Strawberries, Chopped Peaches
- Lemon Zest
- Chopped Nuts
- Cinnamon
- Bacon: Add chopped cooked bacon
- Don’t Overmix: Stir just until combined to keep muffins fluffy.
- Use Room Temperature Ingredients: Helps the batter mix evenly.
- Test for Doneness: A toothpick should come out clean or with only a few moist crumbs.
- Make Ahead: Bake a batch on the weekend for easy weekday breakfasts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This recipe was really valued one.because this kind of recipes is less to find out.Thanks a lot for sharing this with us.
Who won’t love muffins? In fact, I was overcome by nostalgia after reading this recipe!
I hope you love them, Kirti! Thanks so much! xo
Sorry, I did not proof read before I sent my message, that should be think instead of thinks.
Hi Robin,
Do you thinks chopped, cooked bacon would work in the muffins or would that make them too greasy?
Hi Margaret,
I’ve not tried chopped bacon in these muffins before, so I can’t say how they’d turn out. I do think these muffins are delicious though and hope you enjoy them! Thanks!
Love this idea for weekend brunches, Robyn! And I love that they can be frozen for a quick grab-and-go breakfast, too.
They are great for brunches and for those mornings on the go! I hope you enjoy them, Kelly! Thanks so much! xo
These are such a great idea. I love the thought of a portable pancake. I bet they’d be amazing with chocolate chips as an added surprise. I may try them out this weekend.
I do hope you give them a try, Amanda. They are delicious! Thanks! xo
Just made these this morning. My husband and grandkids loved them. Thank you so much.
So happy your family enjoyed them, Naomi! Thanks so much! xo
These were GREAT! It will probably be the only way I make “pancakes” now. It’s so nice to have them all ready at the same time–that’s something I hate about making batches of pancakes on the griddle. This is such a nice solution and they were delicious!
Hi Mama M!
I’m so thrilled that you enjoyed the pancake muffins! Such a great option for breakfast, brunch and parties too! Thanks so much for letting me know you liked them! xo
I just made these for my first time! Omg I fell in love!! I’m going to make these instead of pancakes
So glad you liked them! Thanks so much Jennifer!
Can’t wait to make these. How long do you bake if using a 12 count regular cupcake tin? Thanks so much!