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This Pancake Muffins Recipe is one of my kid’s favorites! I love how easy this is to make and how perfect they are to rewarm for breakfast during the week. Perfect for making ahead of time for brunch or for kids to microwave for breakfast on a school day!

First posted in 2014 and updated in 2023

(I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online. I was given Brengs Silicone Muffin Pan for reviewing purposes. No monetary compensation was given; all opinions are mine and truthful to the experiences in my kitchen.

Mornings really can be a complete nightmare in my house!! Three kids running out the door, the dog going crazy, and me trying to get work going equals complete and total chaos in the house. Pancakes are a favorite in my house, so being able to make up Pancake Muffins is perfect for the kids!!

Pancake muffin Ingredients

Flour
Baking powder
Baking soda
Salt
Sugar
Butter Milk-If you don’t have Buttermilk, mix 1 cup of milk with 1 tbsp of vinegar. Allow the mixture to set, and then give it a small stir. You will need 2/3 cup for the pancake muffins.
Egg
Maple syrup– I used Ms. Buttersworth, but, the original recipe calls for Pure Maple Syrup.
Butter
Pancake toppings.

Silicone Muffin Pan Muffin Liners Muffin Pans

How To Make Homemade Pancake Muffins:

If you don’t have Buttermilk you mix 1 cup of milk with 1 tbsp of vinegar. Allow the mixture to set, and then give it a slight stir. You will need 2/3 cup of this for the pancake muffins.

Preheat your oven to 350F.

Wipe the silicone muffin pan with oil (either olive or vegetable oil), or use a nonstick spray if you prefer. I use oil as I don’t like the residue that nonstick spray leaves on pans.

You can also make these in a regular muffin pan with either nonstick or a muffin liner. The cooking time will vary slightly.

Mix all the wet ingredients except for the maple syrup.

Mix in dry ingredients with a whisk or handheld mixer. I tend to use a handheld mixer more as it is efficient and easy.

Add in the maple syrup and mix well.

The next step is to mix other ingredients or scoop the batter in.

Pancake Muffins Batter in silicone muffin pan before cooking

You can then top them with topping or mix with a knife or spoon if adding toppings to the plain batter.

Bake for about 8-12 minutes till they are done. (do a toothpick or fork test to make sure they are baked through)

Let cool for about five minutes in the pan.

Pancake muffins baked in a silicone muffin tin

Pop-out of the pan with a hand or spoon and set them on a baking rack to cool further.

Serve and enjoy!

How To Store Pancake Muffins

Store in the fridge for up to five days in an airtight container or Ziploc bag. You can freeze these for up to ninety days in the freezer.

Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The air-tight container and a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.

Freezable storage Containers Food Sealer Freezer Bags Food Scale

What to Serve With PANCAKE mUFFINS

Print Pin

5 from 1 vote

Pancake Muffins

This Pancake Muffins Recipe is amazing and the recipe is perfect for making muffins for the kids for school!! Homemade and freezeable!

Course Breakfast

Cuisine American

Keyword breakfast, muffin, muffin tin, Pancake

Prep Time 5

Cook Time 10

Servings Servings

Calories 66kcal

Author Jenny

Equipment

Ingredients

1 Cup Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Teaspoon Sugar
2/3 Cup Buttermilk
1 Egg
2 Tablespoon Maple Syrup
2 Tablespoon Butter

Instructions

If you don't have Buttermilk mix 1 cup of milk with 1 tbsp of vinegar. Allow the mixture to set, and then give it a small stir. You will need 2/3 cup for the pancake muffins.
Preheat your oven to 350F.
Wipe the muffin pan with oil (either olive or vegetable oil), or use a nonstick spray if you prefer. I use oil as I don't like the residue that nonstick spray leaves on pans.
Mix all the wet ingredients except for the maple syrup.
Mix in dry ingredients with a whisk or handheld mixer.
Add in the maple syrup and mix well.
The next step can go either way, mix in your toppings or scoop the batter in as is, then top with topping. If adding toppings to plain batter you can mix with a knife or spoon.
Bake for about 8-12 minutes till they are done. (do a toothpick or fork test to make sure they are baked through)
Let cool for about five minutes in the pan.
Pop-out of the pan with a hand or spoon and set them on a baking rack to cool further.

Nutrition