Pancake Muffins
Updated Sep 06, 2025
Get out the door fast with these grab-and-go easy Pancake Muffins filled with your favorite mix-ins like fruit, nuts, or chocolate chips!
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Turn Pancakes into Muffins
These pancake muffins are sooo fun! My kids love pancakes and we make a lot of pancakes during the weekends like blueberry pancakes, chocolate chip pancakes, and banana pancakes and strawberry pancakes and everyone has their favorites. So I thought one day to make some pancakes in a muffin tin but with different toppings so everyone gets their favorites!
The pancake muffins have all of the flavors of traditional pancakes but are packable and great for busy mornings when we’re in a crunch to make it to school. What are pancake muffins? They’ll last about a week in the fridge and can even be frozen.
Happy Baking!
– Yumna
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Ingredients to Make Pancake Muffins
- Pancake mix: You’ll want pancake mix that just requires you to add water. That way, it already has powdered fat and leaveners (like baking powder) in it! I used Birch Benders
- Milk: You can use any type of milk.
- Maple syrup: This gives these muffins that pancake flavor. You could use honey instead, though.
- Mix-ins: Fresh fruit, chocolate chips, chopped nuts! Choose whatever mix-ins you like! I usually just use up whatever I have on hand.
How to Make Pancake Muffins
Pancake Muffins
Video
Ingredients
- 2¼ cups pancake mix of choice (of the just add water variety)
- 1 ⅓ cups milk of choice
- 3 tablespoons maple syrup
- 1 cup mix-ins of choice (like chocolate chips, strawberries, blueberries and bananas)
Instructions
- Preheat the oven to 350˚F and line a 12-cup muffin tin with parchment paper liners.
- In a large bowl, combine pancake mix, milk and maple syrup. Whisk until smooth..
- Fill each muffin tin with the batter, then divide the mix-ins on top of each muffin. Bake for about 20 to 22 minutes, or until the tops are domed and a cake tester inserted in the center of the muffins comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Sweeten to your liking. Just like pancakes straight from the griddle, these muffins are not overly sweet. Serve with a little maple syrup on the side or drizzled on top for an easy breakfast.
- Go mini. These are adorable in kids lunch boxes when baked as mini muffins! They will bake much faster in a mini muffin pan, so just keep an eye on them after about 10 minutes. They should bake in 14 to 16 minutes.
- Fold in the mixings. To make it easier and allow for variety, I just like to sprinkle the toppings on top. This way my kids can try a variety of toppings. But if you prefer just one type of mix-in, fold ¾ of it into the final batter and then sprinkle the remaining ¼ on top of the muffins.
- Don’t overmix the batter. Whisk the muffin batter until it’s smooth, but don’t overdo it! If you do, this can make the muffins tough.
- Make it sliceable instead. If you don’t have a muffin tin, you can use this same batter to make sheet pan pancakes.
FAQs
These muffins can be stored in an airtight container at room temperature for a couple of days. Longer than that, you’ll want to stash them in the fridge! There, they’ll last for about a week.
Yes! I’d recommend wrapping each muffin in plastic wrap, then transferring them to a zipperlock freezer bag. This will prevent freezer burn! They’ll last for up to 6 months in the freezer. They can be thawed in the fridge or reheated directly from frozen.
I like to use a toothpick or cake tester inserted into the center of the muffin to test doneness. If the toothpick comes out clean, the muffins are done! If any batter or a substantial amount of crumbs sticks to it, leave the muffins in the oven a bit longer.
Comments
I donโt know if itโs the pancake mix I used (Krusteaz) but using the measurements in the recipe created a thick pasty gloop rather than the lovely smooth runny batter in the pictures. I did not overmix yet my result looked like I did. Nevertheless I pressed on, adding a touch more milk and then scooping my gloops into my muffin tin. I sprinkled the fruit on top and let it bake. When I pulled the muffins out – yikers. The tops had inflated much more than in the photos and as a result, all the lovely fruit was popped out of the muffin! It tasted nice but definitely was not nearly as pretty as in the photos.
Would be interested in attempting the recipe again but with some help troubleshooting the batter and maybe mixing in the fruit rather than sprinkling it.
Hmm, I’m not sure what happened! I used Birch Benders buttermilk pancake mix when I made the recipe but I haven’t tested it in a while. I’m going to try making it again to see if it needs any updates!