These pancake muffins are a quick breakfast, perfect for meal prep or Sunday brunch, and can be customized with fruit or chocolate chips.
Easy Pancake Muffin Recipe
Skip the pancake flipping! Pancake muffins are perfect when you want pancakes for breakfast but need something quick and easy to eat on a busy morning. My version is made with wholesome ingredients, and you can customize it with your favorite mix-ins like fresh fruit or chocolate chips, or make each muffin a little different to create something everyone loves. Perfect for meal prepping and reheating beautifully, it’s ideal as a fun addition to a weeknight breakfast or Easter brunch. Above all, it contains 10g of protein per serving, making it convenient and satisfying. If you like baking easy pancakes, you can also try other convenient variations with Lemon Blueberry Buttermilk Sheet Pan Pancakes and Yogurt Sheet Pan Pancakes.
Why this recipe works
I love pancakes, but I don’t always enjoy making them. You have to make it all at once, stand in front of the stove, watch for bubbles forming, and turn it over before burning. That’s where these simple pancake muffins come into play. You get the same great flavor as classic pancakes, but with a lot less effort!
- Skip the pancake flips: Unlike regular pancakes, you don’t have to stand in front of the stove!
- Easy to prepare meals: Make it ahead and freeze it for later.
- Breakfast on the go: Grab a few on your way out the door for a quick, nutritious start to your day.
- Children and Youth Approved: This is my 16 year old daughter’s favorite breakfast right now!
materials needed
Here’s everything you need to make pancake muffins without pancake mix. See recipe card below for exact measurements.
- Unbleached All Purpose Flour It gives these pancake muffins structure and a soft, tender crumb.
- Baking powder and kosher salt Help them stand up and give them a fluffy texture.
- sweetener: For a calorie-free option, use granulated sugar or monk fruit.
- egg: For best results, it should be at room temperature. It mixes better into the batter and improves the texture of the pancakes.
- milk: Use dairy-free milk, such as fat-free or unsweetened milk. Almond milk, if needed.
- oil: Use a neutral oil such as canola oil or avocado oil.
- Mixins: Add blueberries, raspberries, bananas, or chocolate chips. Change up the flavors and add some sweetness.
How to Make Pancake Muffins
Do you have a child who hates blueberries on pancakes but loves them? The great thing about this recipe is that you can do multiple toppings at once. Instead of mixing it into the batter, top each muffin with your family’s favorite treats. See recipe card below for printable instructions.
- Mix dry and wet ingredients: Mix the flour, baking powder, sweetener, and salt in a bowl, then mix the wet ingredients in a separate bowl. Then gently fold the wet ingredients into the flour mixture. It’s okay if it clumps. Don’t overmix! The muffins will become hard.
- Fill the muffin tin: Using a ⅓ cup measuring cup, pour the batter into a greased muffin tin, then top each batter with a few berries or toppings of your choice. Alternatively, you can mix fruit or chocolate chips into the batter.
- Bake pancake muffins Bake at 375°F for 20 to 25 minutes. Check by inserting a toothpick in the center. If it comes out clean, you’re done.
- Please cool down Boil for 10 minutes and then slowly remove from the pan. Serve warm with your favorite syrup, if desired. I have been enjoying this no added sugar maple syrup.
Meal Preparation Tips
These pancake muffins are perfect for meal prep. Since Madison loves it, I made a batch ahead of time and refrigerate it so she can eat it before she runs out the door.
- save: Let muffins cool, then store in an airtight container at room temperature for up to 4 days.
- to hang tightly: Wrap each tightly in plastic wrap or foil and store in a gallon-size zip-top bag or large freezer-safe container. Store frozen for up to 3 months.
- How to reheat: Depending on your microwave, microwave room temperature muffins for 20 to 30 seconds or frozen muffins for 1 to 2 minutes. If you don’t like it warm, you can leave it at room temperature and eat it.
More Meal Prep Breakfast Recipes You’ll Love
For more breakfast ideas on the go, check out: Five Delicious Make-Ahead Breakfasts For more inspiration!
produce: night soil
Serving Size: 2 muffin
Preheat oven to 375°F. Generously spray a 12-cup nonstick muffin tin with baking spray.
In a large bowl, combine dry ingredients, from flour to salt. Stir to combine.
In a medium bowl, combine wet ingredients, from eggs to oil. Mix well and then pour the mixture into the bowl with the dry ingredients. Whisk until just combined. Do not overmix. There will be lumps, but don’t worry.
Using a 1/3 cup measure, fill 12 muffin tins with batter. Add a few blueberries to each.
Place in oven and bake for 20 to 25 minutes, rotating halfway through baking time, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then using a paring knife or spatula, carefully remove the muffins from the tin and transfer to a cooling rack.
Final step:
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- To publish immediately: Cool on a rack for 10 minutes and serve with your favorite pancake syrup.
- Meal Preparation: Once completely cooled, store in an airtight container at room temperature for up to 4 days. Alternatively, they can be tightly wrapped and frozen for up to 3 months.
- To reheat at room temperature: Place muffins on a microwave-safe plate or paper towel and heat for 20 to 30 seconds until heated through. Heat from frozen for about 1 to 2 minutes.
clothing material: 2 muffin, calorie: 249 calorie, carbohydrate: 43 g, protein: 10.5 g, province: 5 g, Saturated Fat: 1 g, Cholesterol: 63.5 mg, sodium: 273 mg, fiber: 2 g, sugar: 7 g
