Pancake Muffins

Quick and easy breakfast ideas are my jam, which is why I love these pancake muffins.

pancake muffin with syrup on it with text overlay for facebook


Why They Are Amazing

They’re easy homemade pancakes that are perfect for breakfast on the go…because who has time to stand and flip pancakes all morning? Simply pour them into a mini muffin pan and be done! 

Homemade pancakes are my favorite breakfast food but, as I’ve mentioned before, breakfast is not a meal I typically have a lot of time to prepare. Sometimes I make a pancake in a mug, but if I’m feeding the whole family, I need more than one!

Quick and easy is my morning breakfast routine and though they’re not necessarily difficult to make, quick is not a word I would use to describe traditional homemade pancakes.

They’re not a food you can leave cooking while you finish getting ready, unless you’d like one side to be completely burnt.

bite taken out of pancake muffin

Pancake Bites: Mini Pancakes

That’s where these Pancake Muffins come in. With these, I turned my favorite pancake recipe into a grab-and-go breakfast that can bake while I finish getting ready. Perfect for feeding the entire family- they’re a big hit and the perfect solution for busy mornings.

No need to hover over the stove waiting for the pancakes to be the perfect amount of cooked before flipping. No flipping required at all, actually.

As well as with regular pancakes, mixing the delicious pancake batter too much can lead to tough or chewy Pancake Muffins, when they really should be light and fluffy.

stack of pancake muffin cups

Pancake Muffins Mix-Ins

The fun part about these delicious pancakes is adding your favorite toppings. I love to mix it up between mini chocolate chips, berries, and walnuts. Great for kids and slumber parties to let everyone create their own. Here are more ideas for different flavors!

  • Sprinkles
  • Nutella (though be prepared for these to be messy)
  • Trix
  • Fruity Pebbles
  • Any fresh fruit
  • Nuts
  • Peanut Butter Chips
  • Butterscotch Chips
  • Chocolate Syrup
  • Cinnamon Sugar
  • Swap vanilla extract for lemon, rum, butter or almond
overhead shot of pancake muffins on a plate


You can eat these Pancake Muffins two ways – as traditional pancakes at breakfast, with maple syrup and butter, or as breakfast on the go.

Syrup isn’t exactly portable so on busy mornings I’ll grab one or two Pancake Muffins, slather on some butter, and eat them without syrup in the car.

But if you want some… check out these:

pancake muffin with syrup on it


Start by gathering your simple ingredients. You can also use the same recipe, but swap in dry pancake mix and make it according to the instructions on the box. I like to make my own.

  • Eggs – It’s usually best to bake with room temperature eggs. Also always assume that the recipe is calling for large eggs when eggs are required.
  • Buttermilk – To achieve that buttermilk pancake flavor, you obviously need buttermilk. Or you could use a buttermilk substitute.
  • Unsalted butter – Always use unsalted butter when cooking. However, just omit the additional salt if using salted butter.
  • Vanilla extract – This helps to provide some flavor to your, but almond or raspberry flavor are great too!
  • Flour – Take your pancake mix muffins a step further and opt for cake flour instead of all-purpose. It has a lower protein and gluten content so the result is even more feathery and light.
  • Sugar – While pancakes themselves are typically savory with the syrup being sweet, a small amount of sugar in the batter helps to balance flavors but also caramelize and brown on the griddle.
  • Baking powder and baking soda – While powder needs something acidic or heat to activate, soda just needs moisture. You are coming at the “create pockets of fluffy” from two different angles.
  • Coarse sea salt – If using salted butter, omit this completely. But salt helps to bring out the natural flavors of these easy mini pancake muffins.
  • Mix-Ins – See the section above about all of the delicious ways you can customize these pancake muffins. The whole family can even choose different toppings.
overhead shot of stack of pancake muffins on a tray

How to Make Pancake Muffins

  1. Prepare oven and pan. Preheat the oven and coat the muffin tin with cooking spray. I used a standard muffin tin, but feel free to use a mini or jumbo (but make sure to adjust the cooking times accordingly).
  2. Wet ingredients. Assemble the pancake batter by whisking the eggs until fluffy, then incorporating in melted butter, buttermilk and vanilla extract.
  3. Dry ingredients. Blend together the dry ingredients in a separate bowl: flour, sugar, baking powder, baking soda and salt.
  4. Combine. Gradually add dry mixture to wet mixture. Do not overmix. Batter will be lumpy.
  5. Add to pan. Equally divide batter into mini muffin tin, about half full. I find the easiest way to do this is to use a cookie scoop.
  6. Add ins. Place add-ins on top of batter as desired. See out list below for ideas!
  7. Bake. Bake until edges start to crisp and brown. If you opted for a mini or jumbo tin, adjust cooking times up or down.
collage of how to make pancake muffins

Make Ahead & Freezing

You can make a batch ahead of time if you need to. Although I would recommend reheating them in the oven so they don’t get rubbery like breads tend to do in the microwave. You can also make the batter ahead of time and just refrigerate until ready to bake. 

Freeze your mini muffins in an airtight container or freezer bag, being mindful to get out as much air as possible. They are good for up to 4 months. 

collage of pancake muffins for pinterest

More Homemade Pancake Recipes

close up of butter on breakfast spaghetti in a bowl

Pancake Spaghetti (Breakfast Spaghetti)

4 from 7 votes
Pancake Spaghetti is an incredibly delicious fun twist on traditional pancakes that results in breakfast pasta shaped like spaghetti noodles!
See The Recipe!
stack of pancakes with lemon curd and blueberries

Lemon Poppy Seed Pancakes

4.43 from 19 votes
Add something light and fresh to your brunch menu with these Lemon Poppy Seed Pancakes!
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Red Velvet Pancake Recipe

4.67 from 12 votes
Make breakfast colorful and sweet with Red Velvet Pancakes! They are drizzled with a cream cheese glaze and perfect for weekends and holidays!
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overhead shot of slice taken out of sheet pan pancakes

Sheet Pan Pancakes

5 from 7 votes
Fluffy Sheet Pan Pancakes are a quick & easy way to make breakfast for a group. With tons of options for add ins, this will surely be your go to breakfast!
See The Recipe!
stack of pancake muffins with text overlay for pinterest
pancake muffin with syrup on it

Pancake Muffin Recipe

3.83 from 109 votes
Pancake Muffins take your favorite homemade pancake recipe and turn it into an easy grab-and-go breakfast. No fuss or flipping involved, with all of the pancake flavor included!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12



  • Preheat oven to 350°F. Coat 2 muffin tins with cooking spray.
  • In a large mixing bowl, whisk the eggs until fluffy.
  • Whisk in buttermilk, melted butter and vanilla extract.
  • In a separate mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  • Gradually add dry mixture to wet mixture. Do not overmix. Batter will be lumpy.
  • Equally divide batter into 24 muffin tins, about 1/2 full.
  • Place add-ins on top of batter.
  • Bake for 15-18 minutes, or until edges start to crisp and brown.
  • Remove and serve with butter and syrup as desired.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!



Calories: 153 kcal, Carbohydrates: 20 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 42 mg, Sodium: 372 mg, Potassium: 154 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 222 IU, Calcium: 83 mg, Iron: 1 mg
Author: Jessica Formicola
Calories: 153
Course: Breakfast
Cuisine: American
Keyword: pancake muffins
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. I was super excited to try these, but they came out a little salty. They were good with syrup, but i’ll alter the recipe a little next time.

  2. Confused about the size on these to make 12 servings. Are they regular muffins in two pans of 12 (24 count) or mini’s in a pan of 24 or two large pans of 6?

    1. Hi Susan! Great question- it makes 24 muffins in a standard muffin tin. I allowed for 3 muffins per serving.

  3. No stores near me have WHOLE buttermilk as this recipe asks for. All anyone ever sees is the low fat buttermilk and i dont think that would taste right. where or where do you go and are able to just buy regular buttermilk?

    1. Hi Diana, You can probably use low fat buttermilk and be ok. If you want to use low fat and add a tablespoon of melted butter for every 1 cup buttermilk (not sure how much you are making), that will be fine too.

  4. 5 stars
    I made these and I would recommend them for sure. They are delicious and you don’t have to stand at the stove and make them which is a bonus for me because my back is sore a big thumbs up to you

    1. Thank you for coming back to let us know, Judy! And so glad you loved them- I agree, the griddle is the worst part of making pancakes.

  5. 5 stars
    These pancake muffins are genius! I’m looking for recipes to freeze ahead, and I think these will be great for breakfast!

  6. 5 stars
    Oh how cute- I love this idea! I am a big fan of how customizable they are and how easy they are to grab and go… My kind of breakfast!