Pancake Muffins Recipe

These Pancake Muffins are about to become your new favorite make-ahead breakfast! All the fluffy, golden goodness of pancakes, but no need to stand over a hot griddle or pan flipping every five minutes. I made these for my kids when they were younger, and now I make them for my granddaughter. Just mix up the batter, pop them in the oven, and you’ve got a batch of freezer friendly breakfast muffins the whole family will love.

First posted in 2014 and updated in 2023 and 2026

These are a lifesaver on busy school mornings or perfect for a snack. Make a triple batch over the weekend, toss them in the freezer, and pull them out all week long. You can customize each muffin for each kid’s preference or just make a variety. Easy to customize their own with sprinkles, chocolate chips, meat, or fresh fruit mixed right into the batter! Perfect for even the pickiest eaters at your table. And if you’re making pancakes in a silicone muffin pan, cleanup couldn’t be easier since they pop right out with no mess and no liners needed.

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.

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 only 2/3 cup of this for the pancake muffins.  

Preheat your oven to 350F.

Wipe the mini silicone muffin pan or muffin tin with oil (either olive or vegetable oil) on a paper towel, or use a nonstick spray if you prefer. (This is the one I used on Amazon-> here!)

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

I use oil as I don’t like the residue that nonstick spray leaves on pans. Personally, I use an oil sprayer on my pans. (This is like the one I use on Amazon -> here!)

Melt your butter and mix it with the wet ingredients in the next step.

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, easy, and requires less work.

Add in the maple syrup and mix well.

The next step is to mix other ingredients or scoop the batter in. Using a cookie scoop allows for a more even amount of pancake batter in each muffin tin hole.

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

Bake for about 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 the muffins out of the pan by hand or with a 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 90 days.

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 airtight container or 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.

What to Serve With Pancake Muffins

• Sausage Biscuits
• Square Pancakes
• Meatlovers Breakfast Casserole
• Cinnamon Roll Casserole
• Tater Tot Breakfast Casserole
• Fresh Fruit Salad 

Silicone Muffin Pan Recipes

I love to bake with my silicone muffin pans; everything pops right out of them! These are some of my favorite recipes I make with them.

• Chocolate Cake Mix Muffins
• Kodiak Pumpkin Muffins
• Pancake Muffins