Pancake Muffins
My family loves pancakes and would eat them multiple times a week…if I had the stamina to make them that often. Thankfully, this method for baking pancake batter in a muffin tin helps me pull it off—and even easily make a batch ahead of time for easy weekday breakfasts. You can make these with store-bought pancake mix or you can stir together a quick homemade option. And really anything goes as far as the flavors go, though I’m going to share our favorite 6 options. These are an easy baby breakfast (we love the fruit options for littles), a fun toddler meal, and an easy option to share with the whole family. They warm up in about 15-30 seconds from the freezer or fridge and are easy to adapt for allergies. (You may also like my Banana Yogurt Muffins, Yogurt Pancakes, and Silver Dollar Pancakes.)
Ingredients You Need
To make this recipe for Pancake Muffins, you need the following ingredients from the refrigerator and pantry. Sign up for our email updates to get tips and ideas sent to your inbox.
Flour: You can do all purpose or whole wheat flour in these. Sugar: There’s just a little in this to add flavor to the mix, though you can skip it if you prefer. Baking powder: This helps to ensure that they are fluffy. Salt: A tiny bit of salt helps round out the flavor. Milk: I use whole milk, but any nondairy or lower fat milk will work similarly. Unsalted butter: You’ll want to melt this and let it cool for a few minutes so it’s not super hot when mixed with the raw eggs. Vanilla extract Mix-ins: Such as blueberries, diced strawberries, diced bananas, chopped walnuts, or chocolate chips.
Step-by-Step Process
Here’s a look at how to make this pancake muffin recipe. Scroll down to the bottom of the post for the full information.
How to Store
Let the pancake bites cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or in the freezer in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15 second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
Best Tips for Success
Use a mini muffin tin or a standard size one and adjust the baking time accordingly. Sprinkle a few pieces of the toppings over each muffin before adding to the oven. Egg-free: Omit the eggs and add ½ cup milk and ½ teaspoon baking soda to the batter. Dairy-free: Use vegetable oil for the butter (or vegan butter) and nondairy milk. Mini Pancake Muffins: Use 1 tablespoon batter in each muffin cup and bake for 12-14 minutes. (A perfect size for little kids.) Standard Muffins: Use just under ¼ cup batter in each muffin and bake for 16-18 minutes. All-purpose flour and whole wheat flour work similarly in this recipe. If using whole-wheat, check for doneness on the lower end of the baking time. Grease the muffin pan with nonstick cooking spray to ensure that the mixture, when baked, doesn’t stick to the pan. This works better than muffin liners.
I’d love to hear your feedback on this recipe, so please comment below to share!
Chocolate Chip Mini Muffins (Copycat Little Bites)
Favorite Yogurt Pancakes
Banana Spinach Pancakes
2-Ingredient Baby Pancakes
This recipe was first published January 2021.
