These Pancake Muffins are everything your breakfast should be: fluffy, sweet, and bursting with juicy blueberries. Not only is this food combination genius, but it’s completely addicting. So get that maple syrup ready!
Pancake Muffins
Fluffy, bouncy, light, I just can’t get over the texture of this little creation. I sometimes find pancakes can be too dense, especially if they aren’t hot off the griddle. These little pancake muffins are the answer to this problem as they retain their light little shape so well.
I made these the other day and asked my assistant to take them home with her and she reports back that she’s been catching her roommates snacking on them all week. They’re just that tempting! Whether you’re looking for your new favorite breakfast, or want a filling little snack, give these pancake muffins a spin. I promise you won’t be disappointed.
Pancake Meets Muffin
The tastiness of a pancake with the portability of a muffin, yum! The sky really is the limit with this fun little treat. You can make them sweet or savory, decadent or healthy. I’m giving you my favorite way to make these pancake muffins but there’s so much room for fun and creativity here, so let’s get cookin’!
Ingredients In Pancake Muffins
- Flour –Â I used all purpose for this recipe but whole wheat is a good alternative if you’d like to make these a little healthier. If you choose to use gluten free flour you’ll need to be sure to use a good binder like xanthan gum.
- Baking powder –Â We need a good leavening agent to ensure these muffins rise beautifully.
- Sugar –Â Granulated white sugar is all that is needed.
- Salt –Â Be sure to include salt! Our baked goods always include salt. Salt helps bring out all those great flavors!
- Buttermilk –Â We want milk with a little tang to it. If buttermilk isn’t available make your own. For every cup of buttermilk use one cup of milk and 1 tbsp of lemon juice or vinegar. Mix the two then let it stand for 5 to 10 minutes at room temperature. When it is ready, the milk will be slightly thickened and you will see small curdled bits.
- Eggs –Â Our binding agent for these pancake muffins.
- Vanilla –Â Just plain old vanilla extract will do in a pinch to really elevate this flavor.
- Butter –Â Unsalted as we want to control the sodium content of these treats.
- Blueberries –Â I used fresh but frozen will work as well. I only topped my muffins with blueberries, but if you’d like some in the muffin, just coat them in a little flour, fresh or frozen, before incorporating into your muffins to prevent them from sinking to the bottom of the muffin tins.
How To Make Pancake Muffins
Detailed instructions and measurements can be found on the printable recipe card at the bottom of the page.
- Prepare your oven:Â Preheat your oven to 425 F degrees. Spray a muffin tray with cooking spray.
- Assemble dry ingredients:Â In a large bowl combine the flour, salt, baking powder, and sugar. Mix well.
- Assemble wet ingredients:Â In a separate bowl combine the eggs, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and incorporate well. Stir in the melted butter next.
- Finish the pancake muffins:Â Fill each little muffin tin 3/4 of the way full and then top with fresh blueberries. Bake for 20 minutes or until golden on top. remove from the oven and allow to sit for 1 – 2 minutes before serving.
Storing Leftover Pancake Muffins
These little treats will last 3 – 4 days right on the counter top as long as they’re covered to prevent drying. They also freeze beautifully! Just place in an airtight container or freezer bag and microwave when ready to eat and these babies will last for 3 months.
Craving More Breakfasts? Try These Recipes:
- Lemon Blueberry Ricotta Pancakes
- Jalapeno Popper Pancakes
- Healthy Whole Wheat And Oats Pumpkin Pancakes
- The Perfect Banana Muffin
- Banana Oatmeal Pancakes With Fresh Cherry Sauce
- Classic Pancakes
- Easy Waffle Recipe
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Pancake Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar granulated
- ½ tsp salt
- 2 ½ cups buttermilk
- 2 large eggs
- 1 tbsp vanilla extract
- 4 tbsp butter unsalted, melted
- ½ cup blueberries
Instructions
- Preheat your oven to 425 F degrees. Spray a muffin pan with cooking spray.
- In a large bowl combine together the flour, baking powder, sugar and salt. Set aside.
- Whisk together the buttermilk, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until incorporated. Stir in the melted butter. If the batter is too thick add in a bit more buttermilk.
- Fill the cups to 3/4 full. Top each cup with a few blueberries.
- Bake for 20 minutes or until golden on top. Let the muffins sit in the pan for 1 to 2 minutes before removing them from the pan.
- Serve them warm with maple syrup.
Could I assemble these the night before, refrigerate the batter and then bake them in the morning?
This recipe sounds amazing and as a busy mom, I hoping to save some time in the morning. Thank you
What size muffin pan? Regular or mini?
Regular size.
Easy to make but made 18 rather than 12 muffins.
Probably depends on the size of your muffin tin, but more is better, right? 😉
Much better than making pancakes in terms of convenience. Only thing I added was 1/2 tablespoon of lemon extract because I thought it would go well will the blueberries. May try dark chocolate chips next time with almond extract. Great base recipe.
Made them today and am going to serve for a belated Mother’s Day because I work tomorrow and Sunday other people could not make it. Taste tested one and they were really good.
So glad you liked them, Susan! You’re absolutely right, there are so many things you can add to these!
Hi Jo.
I wanted to substitute the all purpose flour for Almond flour and Coconut Flour.Would I just use 1 1/2 Cups of each of them?
As far as I know, the ratio is 1:1 for these flours, but they might require more binding agent, such as egg. Let me know how it turns out!