Perfect Pancake Muffins Recipe
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.
Servings: 36 muffins
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
Storage Instructions
- 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
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 57mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 68IU | Calcium: 25mg | Iron: 0.4mg