These fluffy, golden Pancake Muffins taste just like Saturday morning pancakes but bake up in a muffin tin no flipping required. They're soft, lightly sweet, and studded with whatever mix-ins you love most. I started making these on rushed school mornings when I needed something fast that still felt homemade, and they've been a kitchen staple ever since.
If you're looking for more easy breakfast ideas, you might also love my Healthy Banana Pancakes Recipe or my Easy Homemade Banana Bread Recipe both are simple, kid-approved, and perfect for busy mornings. And if you're feeling adventurous, my Best Sourdough Bread Recipe is worth the extra time on weekends.
Why You will Love This Pancake Muffins !
These pancake muffins come together in about 10 minutes with just four ingredients. You don't need a mixer, and there's no stovetop babysitting. The batter is forgiving, the mix-ins are customizable, and they freeze beautifully for busy mornings. Kids love them, adults appreciate how easy they are, and everyone enjoys the warm, maple sweetness in every bite.
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Pancake Muffins Ingredients
Here's what you'll need to make a batch of fluffy homemade pancake muffins.
See Recipe Card Below This Post For Ingredient Quantities
Mix-ins: Chocolate chips, fresh or frozen berries, diced bananas, or even mini marshmallows all work beautifully. Use whatever you have on hand or skip them entirely for plain muffins.
Pancake mix: Forms the fluffy base and keeps prep time under 5 minutes. Look for a just-add-water variety to keep things simple.
Milk: Adds moisture and helps create a tender crumb. Any milk works here dairy, almond, oat, or soy.
Maple syrup: Sweetens the batter naturally and gives these muffins that classic pancake flavor. You can use honey if you prefer, but maple syrup is traditional.
how to make Pancake Muffins
These Pancake Muffins tin pancakes come together quickly with just a few simple steps.
- Preheat oven: Preheat your oven to 350°F and line a 12-cup muffin tin with parchment paper liners. This keeps the muffins from sticking and makes cleanup easier.
- Mix ingredients: In a large bowl, whisk together the pancake mix, milk, and maple syrup until the batter is smooth and lump-free. This should take about 1 minute. Don't overmix a few tiny lumps are fine and won't affect the texture.
- Fill muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle your chosen mix-ins on top of each muffin, pressing them in gently so they don't all sink to the bottom.
- Bake: Bake for 20 to 22 minutes, or until the tops are domed and golden and a toothpick or cake tester inserted in the center comes out clean. The edges should look set, and the centers will feel springy when you tap them lightly.
- Cool: Let the muffins rest in the tin for 3 to 5 minutes before transferring them to a wire rack. They'll firm up slightly as they cool and will be easier to handle.
Substitutions and Variations
You can adjust this Pancake Muffins to fit what you have on hand or your dietary needs.
Pancake mix: If you only have a complete pancake mix (the kind that already includes milk and eggs), you can still use it. Just follow the package directions for the liquid ratio and add the maple syrup separately.
Milk: Any milk works whole, 2%, almond, oat, coconut, or soy. For a richer muffin, try using buttermilk or half-and-half.
Maple syrup: Honey, agave nectar, or even a bit of brown sugar will work in place of maple syrup. You'll lose some of that classic pancake flavor, but the muffins will still be sweet and tender.
Mix-ins: Try mini chocolate chips, fresh blueberries, diced strawberries, sliced bananas, chopped pecans, shredded coconut, or even cooked and crumbled bacon for a savory-sweet twist. You can also leave them plain and serve with butter and syrup.
Protein boost: Swap in a protein pancake mix like Kodiak Cakes for a higher-protein version that's great for post-workout snacks or keeping kids full longer.ay have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Pancake Muffins
You don't need much to make these easy Pancake Muffins.
- Cupcake and Muffin Pan/Tin: A standard 12-cup muffin tin works perfectly. If you only have a 6-cup tin, you'll need to bake in two batches.
- Mixing Bowl Set: One large bowl is all you need for the batter. A whisk or fork will do the job.
- Measuring Cups and Spoons: For accurate measurements, especially with the pancake mix and milk.
How to Store Pancake Muffins
These Pancake Muffins store well and reheat beautifully, making them ideal for meal prep.
At room temperature: Store in an airtight container for up to 2 days. They'll stay soft and fresh without refrigeration.
In the refrigerator: Keep them in an airtight container for up to 5 days. They'll last longer but may dry out slightly. Warm them in the microwave for 15 to 20 seconds before serving.
In the freezer: Freeze in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature or microwave from frozen for 30 to 45 seconds. They taste just as good as fresh.
Serving Suggestions
These breakfast Pancake Muffins are delicious on their own, but here are a few ways to make them even better.
With butter and syrup: Slice a warm muffin in half, spread with softened butter, and drizzle with maple syrup. It's like eating pancakes but easier.
With fresh fruit: Serve alongside sliced strawberries, blueberries, or banana slices for a balanced breakfast.
With yogurt: Pair with a dollop of Greek yogurt and a handful of granola for extra protein and crunch.
As a lunchbox snack: Tuck a couple of muffins into lunchboxes with a small container of nut butter or cream cheese for dipping.
Expert Tips
A few small tricks will help you get the best results every time.
Don't overmix the batter. Stir just until the dry ingredients are moistened. Overmixing creates tough, dense muffins instead of light, fluffy ones.
Use room-temperature milk. Cold milk can cause the batter to seize up slightly. Letting it sit out for 10 minutes makes a difference in texture.
Add mix-ins on top. Instead of stirring them into the batter, sprinkle them on top of each muffin after filling the tin. This keeps them from sinking and ensures every muffin gets an even amount.
Check doneness early. Ovens vary, so start checking at 18 minutes. The muffins are done when the tops spring back when touched and a toothpick comes out clean.
Let them cool slightly. Muffins are fragile when hot. Letting them rest for a few minutes makes them easier to remove from the tin without falling apart.
FAQ
Not right away. They'll stay fresh at room temperature for up to 2 days in an airtight container. If you're keeping them longer, refrigerate for up to 5 days or freeze for up to 3 months. Just warm them up before serving, and they'll taste fresh again.
The most common mistake is overmixing the batter, which creates dense, rubbery muffins. Another issue is overbaking muffins continue cooking slightly after they come out of the oven, so pull them when they're just set. Also, don't skip the liners or greasing step, or your muffins will stick.
You mix pancake batter just like you normally would, pour it into a lined or greased muffin tin, add any mix-ins you like, and bake at 350°F for about 20 to 22 minutes. The batter firms up in the oven and bakes into tender, fluffy muffins instead of spreading like it would on a griddle.
The simplest version uses just pancake mix, milk, and a sweetener like maple syrup or sugar. Some recipes skip the sweetener entirely and rely on the mix itself. These pancake muffins use four ingredients if you count the optional mix-ins, but the base is just three: pancake mix, milk, and maple syrup.
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Pairing
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Pancake Muffins
Ingredients
Method
- Preheat the oven to 350˚F (175˚C) and line a 12-cup muffin tin with parchment paper liners.
- In a large mixing bowl, whisk together the pancake mix, milk, and maple syrup until smooth.
- Spoon the batter evenly into the muffin tin, filling each cup almost to the top.
- Top each muffin with your choice of mix-ins, distributing them evenly across the muffins.
- Bake the muffins for 20 to 22 minutes, or until the tops are domed and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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