on Jul 19, 2017, Updated Sep 10, 2024 64 Comments One of my favorite breakfasts to make for my family has always been a large batch of buttermilk pancakes. They always love them, and they are just right for a warm, delicious, comforting breakfast. These pancake muffins make an even easier version that is grab-and-go portable, make-ahead friendly, and always a favorite. But, let me tell you about these pancake muffins. This recipe has been one of my favorite easy breakfast ideas since my son was a toddler! He’s now in his 20’s! They are similar to ebelskivers, yet you don’t have to worry about standing over the pan on the stovetop and flipping them while they cook. The oven does all of the heavy lifting in this recipe, freeing you to do other things that need your attention!
Perfect Pancake Muffins Recipe
One recipe will make about 36 pancake muffins, making just the right amount to serve for showers, brunches, or when entertaining guests over the weekend. But let me tell you, my favorite part about this recipe is that you can easily freeze these little babies to make your mornings super delicious and super easy.
How to Make Perfect Pancake Muffins
Thankfully, these muffins couldn’t be any quicker or easier to make!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Flour – all-purpose flour is the flour of choice for these muffins. You can use a blend of whole wheat and white if you prefer. Sugar – a little sugar is used to sweeten the batter and help give the muffins structure as they bake. Baking powder – acts as a leavener in this recipe. The baking powder helps the muffins to rise. Baking soda – baking soda is also used to help the muffins rise since this recipe uses buttermilk. Salt – balances and enhances the flavors Buttermilk – if you do not have buttermilk already on hand, use my simple two-ingredient trick for making homemade buttermilk. Egg – you’ll just need one egg for this recipe Butter – I like to use melted butter in this recipe. You can also use cooking oil if you prefer. Maple syrup – warmed maple syrup is perfect for serving with these muffins! However, use whatever syrup you would normally use with your pancakes.
Optional Mix-Ins
Chocolate Chips – choose your favorite from semi-sweet, milk, or dark chocolate chips to stir into the pancake muffin batter. I love to use mini-chocolate chips. I think they are sized perfectly for this recipe. Blueberries – add blueberries to your pancake muffin batter for an added fruit serving to your breakfast. You can use another favorite fruit such as blackberries, raspberries, strawberries or chopped peaches. Lemon – add lemon zest and use lemon juice to make your homemade buttermilk. You can also add a splash of lemon extract if you like. Nuts – add chopped nuts such as pecans, walnuts, almonds, or another favorite nut. Cinnamon – during cooler months, I love to add a bit of cinnamon to the muffin batter and then top the warm muffins with a bit of cinnamon sugar. Bacon – while I love to serve bacon along with my pancakes, you can also chop make-ahead or leftover bacon into the batter for added protein. Sprinkles – add your favorite colorful sprinkles into the batter for a fun breakfast idea! Perfect for birthdays or to add excitement to your mornings! Flavorings – use almond extract in place of the vanilla extract if using almonds in the recipe, lemon extract, coconut extract, or use your favorite flavoring.
Step-by-Step Instructions
Prep. Preheat oven to 350º F. Spray a mini-muffin pan with nonstick baking spray or use muffin liners and set aside. Make batter. Mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the wet ingredients: buttermilk, egg, and melted butter in a medium bowl. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow the batter to rest for about 3 minutes. Scoop and bake. Scoop the pancake batter with a cookie scoop and fill each indention of the mini muffin tin about 1/2 full. Bake for 13-15 minutes until a toothpick inserted in the center comes out clean. Serve. Then, dip them into warmed maple syrup and then pop them straight into your mouth! No forks are needed for these little babies!
Storage Tips
To make ahead. They are so practical for those rushed mornings since you can reheat the number of pancake muffins that you need in the microwave. Prepare the batter and bake as directed. Cool and store or freeze. Alternatively, you can prepare the batter ahead of time and bake the pancake muffins fresh when you want to serve them. Store the batter in the fridge for up to 4 days in an airtight container. When ready to bake, follow the recipe instructions, bake, serve, and enjoy! How to Store Pancake Muffins. Pancake muffins store well in an airtight container on the counter overnight or in the refrigerator for up to 3 days. How to Freeze Pancake Muffins. Once cooked, cool completely and then store in an airtight, freezer-safe container. Freeze for up to 3 months. To serve. Remove from the freezer and allow to thaw overnight. Reheat in the oven or microwave until warm. Serve with your favorite syrup. Here’s my Perfect Pancake Muffins recipe. I hope you love them as much as we do! Enjoy!Robyn xo
