Pancake Muffins are portable pancakes that make for a grab and go breakfast. Top with your favorite fruit or even chocolate chips!
We make these pancake muffins just like we make our pancakes from scratch. You could use a box pancake mix for these muffins, but pancakes are one of the easiest things to make and it’s affordable as well. They’re a great idea for kids to get involved with making the morning breakfast.
The best part of this recipe is you can add whatever fillings and toppings. They’re a great breakfast to take with you and kids can even take one before heading to school. Our daughter loves topping it with her favorite toppings. She loves banana chocolate chip pancakes and sometimes she does strawberry and blueberry. You could even make this using our pumpkin pancakes recipe.
When making these we scoop the batter right into the muffin tin and let everyone make their favorite flavored pancakes. It’s a great way to get the whole family involved for mealtime. They don’t take a ton of time to cook either, make your cup of coffee and by the time you’ve set the table they’re done.
how to make pancake muffins
- Preheat your oven to 350 degrees F.
- Then start making the pancake batter in a large bowl.
- Once the batter is mixed well scoop 1/4 cup into each cup of the muffin tin.
- Bake for about 15-20 minutes depending on how much we’ve filled the muffin tins. (You can make 6 large or 12 mini, mini will cook quicker)
- The pancakes are done when a toothpick inserted comes out clean.
can you save leftovers?
Yes, you can even make a day in advance. This recipe will make about 6-8 muffins. You can store them in the refrigerator in an airtight container for 2-3 days.
will the pancake muffins stick to the pan?
These should pop right out. We grease the muffin pan with a little butter before scooping the batter in and they come out easily. We think it’s our amazing pans as well. We only use USA Pans which have a silicone nonstick, which doesn’t have loads of chemicals like other nonstick bakeware.
We like to serve these muffins with orange honey butter, fresh squeezed orange juice, and roasted vegetables.
recipe tips
- you can use muffin cups or even silicone muffin cups.
- you can omit the cinnamon in the recipe, but we think it gives it a nice flavor.
- if you’re using our pancake muffins recipe you’ll notice that they rise nicely, but don’t overflow the pan. We use about 1/4 cup of batter per muffin.
- top with your favorite preserves, fruit syrup, butter spread, and of course maple syrup.
Pancake Muffins
Ingredients
- 1 1/4 cup flour
- pinch salt
- 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1 cup milk minus 1 tablespoon
- 1 tablespoon white vinegar or lemon juice
- 1 egg
- 1 tablespoon coconut oil can use butter or other oil
- fresh blueberries
- fresh strawberries chopped
- chocolate chips mini
- banana sliced
Instructions
- Preheat your oven to 350 degrees F.
- Grease your muffin pan or use muffin liners to line the pan.
- Place the flour, salt, cinnamon, and baking powder into a large bowl and set aside.
- In a small bowl combine the milk and vinegar (or lemon juice) and allow it to sit for 5 minutes.
- Mix the buttermilk mixture, maple syrup, vanilla, egg, and coconut oil into the bowl with the dry ingredients and whisk until fully combined.
- Once the batter is mixed well you can scoop about 1/4 cup of batter in a greased muffin tin to bake.
- Bake for 15-20 minutes.
- Pancake muffins are done when a toothpick inserted comes out clean.
Notes
- you can use muffin cups or even silicone muffin cups.
- you can omit the cinnamon in the recipe, but we think it gives it a nice flavor.
- if you're using our pancake muffins recipe you'll notice that they rise nicely, but don't overflow the pan.
- top with your favorite preserves, fruit syrup, butter spread, and of course maple syrup.
Nutrition
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