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pancake muffins on a plate with maple syrup

Pancake Muffins

Pancake Muffins are portable pancakes that make for a grab and go breakfast. Top with your favorite fruit or even chocolate chips!
Course Breakfast
Cuisine American
Keyword pancake muffins, pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 247kcal
Author Courtney


  • 1 1/4  cup  flour
  • pinch  salt
  • 1/2  teaspoon  cinnamon
  • teaspoon  baking powder
  • teaspoon  vanilla
  • tablespoon  maple syrup
  • cup  milk  minus 1 tablespoon
  • tablespoon  white vinegar or lemon juice
  • egg
  • tablespoon  coconut oil  can use butter or other oil
  • fresh blueberries
  • fresh strawberries chopped
  • chocolate chips mini
  • banana sliced


  • 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.


  • 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.


Calories: 247kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 30mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Calcium: 134mg | Iron: 2.6mg